POUND CAKE WITH GRAND MARNIER-POACHED APRICOTS
Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.
Provided by Melissa Hamilton
Categories Cake Dessert Bake Thanksgiving Apricot Birthday Shower Engagement Party Party Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- For cake:
- Place a rack in middle of oven; preheat to 325°F. Butter and flour pan. Whisk salt, cream of tartar, cardamom, and 3 cups flour in a medium bowl.
- Using an electric mixer on high speed, beat 2 cups butter until very light and fluffy, about 5 minutes. Reduce speed to low and gradually add superfine sugar. Increase speed to high and beat until very light and creamy, 6-8 minutes longer. Add eggs 1 at a time, beating to blend between additions. Beat in cream and vanilla. Reduce speed to low; gradually add dry ingredients, mixing until mostly combined. Finish mixing with a rubber spatula just until combined. Scrape batter into prepared pan.
- Bake cake, rotating halfway through, until top is golden brown and a tester inserted into the center comes out clean, 70-80 minutes. Transfer pan to a wire rack; let cake cool completely before turning out.
- DO AHEAD: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
- For apricots and assembly:
- Bring Grand Marnier, granulated sugar, and 2/3 cup water to a boil in a small saucepan, stirring to dissolve sugar. Add apricots and ginger, reduce heat to low, and simmer gently until apricots are very soft, 20-25 minutes. Let cool.
- Remove ginger just before serving. Serve cake with apricots and syrup and whipped cream.
- DO AHEAD: Apricots can be poached 1 week ahead. Cover and chill.
GRAND MARNIER POUND CAKE
My best friend aspires to become a pastry chef. She made this pound cake and I've concluded that she will be a great pastry chef!!
Provided by babygirl65
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- CAKE:
- Preheat oven to 350. Generously butter a 10-inch fluted tube pan; then sprinkle it with flour, tapping out excess. Set aside.
- In large bowl, beat butter until creamy.
- Gradually beat in sugar, continue beating until the mix is light and fluffy.
- Turn mixer to low, sift in flour, baking powder, and salt. Beat until flour is absorbed. Beat in Grand Marnier and orange zest.
- Beat in eggs, one at a time, beating well after each addition. Add mini-chips.
- Spread the batter in the prepared pan, smoothing the top even.
- Bake for 1 hour or until the cake shrinks from the side of the pan. You can use the toothpick method too!
- Let stand in the pan on a wire rack for 10 minutes, then carefully unmold the cake onto a second rack placed over a piece of wax paper or foil.
- GLAZE:.
- Meanwhile, combine the orange juice, Grand Marnier and sugar in a small saucepan. Bring to a boil over moderate heat.
- Lower heat and simmer until the mixture forms a light syrup, about 5 minutes.
- Brush the syrup all over the warm cake.
- When cooled, transfer it to a serving plate.
Nutrition Facts : Calories 756.3, Fat 39.1, SaturatedFat 23.2, Cholesterol 177.3, Sodium 171.4, Carbohydrate 100.4, Fiber 3.5, Sugar 71.9, Protein 9.2
APRICOT NECTAR POUND CAKE
This a rich, moist cake that is easy to make. It is a recipe that you can easily adjust, to take on the flavors you want to experiment with. I like it without the brandy but some want more of an apricot flavor. Give it a try!
Provided by Todd Cassie McWhorter
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Time 52m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 48.1 g, Cholesterol 67.9 mg, Fat 17.7 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 3.9 g, Sodium 320.7 mg, Sugar 33 g
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- Using an electric mixer on high speed, beat 2 cups butter until very light and fluffy, about 5 minutes. Reduce speed to low and gradually add superfine sugar. Increase speed to high and beat until very light and creamy, 6–8 minutes longer. Add eggs 1 at a time, beating to blend between additions. Beat in cream and vanilla. Reduce speed to low; gradually add dry ingredients, mixing until mostly combined. Finish mixing with a rubber spatula just until combined. Scrape batter into prepared pan.
- Bake cake, rotating halfway through, until top is golden brown and a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool completely before turning out.
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