Apricot Almond Rum Pound Cake Recipes

APRICOT-ALMOND-RUM POUND CAKE

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.

APRICOT BRANDY POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
• Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

APRICOT NECTAR POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
• In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
• Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
• To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.

APRICOT ALMOND CAKE WITH ROSEWATER AND CARDAMOM

Steps:

• Put the dried apricots into a small saucepan, cover them with the cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes--don't stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn't actually run dry as the apricots will absorb more water as they cool.
• Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180 degrees C/gas mark 4/350 degrees F. Grease the sides of your springform cake tin and line the bottom with baking parchment.
• Remove 5 of the dried apricots and tear each in half, then set aside for the time being. Discard the cardamom husks, leaving the seeds in the pan.
• Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the almond meal, polenta, baking powder, superfine sugar and eggs, and give a good long blitz to combine.
• Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again, then scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.
• Bake for 40 minutes, though if the cake is browning up a lot before it's actually ready, you may want to cover loosely with foil at the 30-minute mark. When it's ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.
• Remove the cake to a wire rack. If you're using apricot jam to decorate, you may want to warm it a little first so that it's easier to spread; rose petal jam is so lusciously soft-set, it shouldn't need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before unspringing and removing to a plate.

APRICOT BRANDY AND RUM POUND CAKE WITH PEACHES

Steps:

• Heat oven to 350 degrees.
• Butter or spray tube pan with nonstick spray.
• Using a mixer beat 3 cups sugar and 2 sticks of unsalted softened butter together until creamy.
• Add one egg at a time and beat well after each one.
• Add sour cream, extracts and brandy mix until blended.
• Add flour one cup at a time with salt and baking soda.
• Mix batter well while scraping sides of mixing bowl with a spatula.
• Using a spatula fold peaches into batter.
• Pour into tube pan evenly.
• Bang pan to get air bubbles out at least 3 times.
• Bake for 55 to 60 minutes or until toothpick comes out clean.
• If you tap on cake it should sound hollow.
• Take cake out of pan while still slightly warm.
• Turning upside down onto a large plate.
• Using a measuring cup pour 1/4 cup brandy, and 1/4 cup rum together, add 1/4 cup sugar and 1 tsp melted butter.
• Stir with spoon until sugar is dissolved.
• Take a fork and poke holes all around top of cake.
• With a spoon pour brandy and rum mixture in holes.
• Let cake sit upside down until completely cooled.
• Once cake is completely cooled turn right side up and place on cake dish.
• Using a small deep bowl measure out 1 1/2 cups of powdered sugar.
• Along with 1 tsp vanilla extract add 2tsp melted butter, orange juice and brandy. Stir well until a glaze is formed and drizzle all over top of cooled cake.