APRICOT-ALMOND-RUM POUND CAKE
I got this recipe from my Mom's recipe collection. Flecked with apricot bits and flavored with rum and almonds, this is a moist and delicious pound cake. The recipe calls for light rum, but I have used dark rum and it was just as delicious. If you have the willpower, the cake tastes even better if wrapped when cool, and left overnight before cutting. I didn't name the recipe, but I don't know if I would classify this as a Pound Cake as it is quite light, just a bit denser than an angel food cake IMHO.
Provided by Brenda.
Categories Breakfast
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter a 9 inch tube pan generously, and dust with ground almonds.
- Combine apricots with rum and set aside.
- In a large mixing bowl, cream butter with almond paste and 1/2 cup sugar.
- Add egg yolks and beat until light and fluffy.
- Mix in apricots in rum and almond extract until well blended.
- Mix in flour until well blended, but don't over mix.
- In another bowl beat egg whites until fluffy.
- Into the egg whites, gradually beat in remaining 1/2 cup of sugar until stiff and shiny.
- Mix 1/3 of the egg whites into the creamed mixture.
- Carefully fold in the remaining egg whites until well blended but not overmixed.
- Pour batter into prepared pan.
- Bake for 60-65 minutes, or until a cake tester inserted in the center comes out clean and cakes slightly pulls away from side of pan. I start checking at about 55 minutes.
- Note* The Rum flavor is faint, but complimentary. If you want a more pronounced rum flavor, sub rum extract for the almond extract.
Nutrition Facts : Calories 442.7, Fat 23.7, SaturatedFat 11.6, Cholesterol 169.6, Sodium 159.2, Carbohydrate 48.6, Fiber 2.3, Sugar 31.5, Protein 7.8
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