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Apricot Ginger Pound Cake


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  • Glaze:
  • 3/4 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup milk
  • 1/2 cup each chopped dried apricots and preserved ginger
  • 1/4 cup orange juice
  • 3 tbsp granulated sugar
  • 1 tbsp apricot brandy or brandy


Servings 12


Step 1

In large bowl, beat butter with granulated sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla.

In separate bowl, stir together 2 1/4 cups of the flour, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.

In small bowl, toss together apricots, preserved ginger and remaining flour; stir into butter mixture.

Scrape batter into greased and floured 10 inch Bundt pan. Bake in centre of 325 F oven for 75-90 minutes or until tester inserted in centre comes out clean. Transfer pan to rack.

GLAZE: Meanwhile, in small saucepan, stir together orange juice, sugar and apricot brandy over medium heat just until sugar is dissolved. Spoon over hot cake. Let stand for 10 minutes; remove from pan and let cool completely on rack.


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