Bourbon Orange Pound Cake w/Bourbon Glaze and Orange Apricot Sauce

By stancec44

From The Cook's Magazine, Nov/Dec 1983

Ingredients

• Cake:
• 1/2 lb. unsalted butter, softened
• 1 c. sugar
• 5 eggs, separated
• 2 1/2 c. self-rising cake flour
• Grated zest of 2 oranges
• 1/4 c. bourbon
• Bourbon Glaze:
• 1 1/2 c. apricot jam
• 2 Tbsp. freshly squeezed orange juice
• 2 Tbsp. bourbon
• Orange-Apricot Sauce
• 1 c. strained apricot jam, reserved from preceding recipe
• 2-3 Tbsp. freshly squeezed orange juice
• 1-2 Tbsp. bourbon

Preparation

Step 1

1. Preheat oven to 350. Cream butter and sugar in a bowl until light and fluffy. In another bowl, beat egg yolks unit thick and light and then add to butter mixture. Mix well. Sift flour and stir it in along with orange zest and bourbon, taking care not to over mix.

2. In another bowl, beat egg whites until stiff, but not dry and fold into batter. Butter a 9- by 5-inch loaf pan and line bottom with parchment paper. Do not butter the paper. Pour in batter and bake in preheated 350 oven until a cake tester inserted in center comes out clean, about 55-60 minutes. Do not over bake.

3. As soon as the cake is removed from oven, poke holes in took with tines of fork (or skewer). Pour half the glaze over. Let stand 5 minutes and pour remaining glaze over. Let cool 10 minutes in pan and turn out onto rack to cool completely. Serve individual slices on a pool of Orange Apricot Sauce.

Bourbon Glaze:
1. In a saucepan, heat jam until simmering. Simmer 1 minute and strain. Reserve 1 c. strained jam for Orange Apricot sauce.

2. To remaining jam, add orange juice and bourbon. Brush on cake as instructed above. Yield: about 1 3/4 c.

Orange Apricot Sauce
1. In a bowl, mix reserved jam with orange juice & bourbon. Taste and add more juice or bourbon if desired.
Yield: About 1 1/4 cups