Apricot Ginger Pound Cake
- 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
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.