Apricot Ginger Pound Cake

By Amanda26

Ingredients

• 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

Details

Servings 12

Preparation

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.