Apricot Ginger Pound Cake

Apricot Ginger Pound Cake
Apricot Ginger Pound Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 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

  • Glaze:

  • 1/4 cup orange juice

  • 3 tbsp granulated sugar

  • 1 tbsp apricot brandy or brandy

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: