Apricot-Almond-Rum Pound Cake

May 09, 2023May 9, 20230 13
Irresistible Apricot-Almond-Rum Pound Cake recipe
in Dessert

Prep

30 min

Cook

55 min

Ready In

1 hr 25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons butter , for greasing tube pan ( you may not need whole 2 tbsp . )
1/4 cup ground almonds
1 cup dried apricot , chopped ( or snipped with kitchen shears dipped in flour to prevent sticking )
1/4 cup light rum
3/4 cup butter , at room temperature
1/2 cup almond paste , broken up
1 cup sugar , divided
6 eggs , separated
1 1/2 cups all-purpose flour
1/2 teaspoon almond extract

Nutrision Information

Servings Per Recipe
10-12
Calories
422
Sugar
28g
Fat
25g
If you're looking for a decadent dessert to serve at your next dinner party or special occasion, this Apricot-Almond-Rum Pound Cake is an excellent choice. With a tender crumb and a rich, nutty flavor, this pound cake is sure to be a hit with your guests. The combination of dried apricots and rum adds a delicious kick of flavor that sets this cake apart from other pound cake recipes. Serve it with a dollop of whipped cream or a drizzle of caramel sauce for an extra special treat.

Instructions

1.Preheat the oven to 180°C.
2.Butter a 10-cup tube pan, sprinkle with ground almonds, and tap out excess.
3.Combine the chopped apricots and rum in a bowl and let soak for 10 minutes.
4.In a large mixing bowl, beat the butter, almond paste, and 3/4 cup of sugar with an electric mixer on medium speed until light and fluffy.
5.Add the egg yolks one at a time, scraping down the sides of the bowl and beating well after each addition.
6.In a separate mixing bowl, sift together the flour and almond extract.
7.Add the flour mixture to the butter mixture, alternating with the apricot mixture, beginning and ending with the flour mixture.
8.In another mixing bowl, beat the egg whites until frothy.
9.Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form.
10.Fold the egg whites into the batter.
11.Pour the batter into the prepared pan and smooth the top with a spatula.
12.Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
13.Let cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.

PROS

This pound cake is moist, tender, and bursting with flavor.
The combination of apricots, almonds, and rum is unbeatable.

This recipe is easy to follow and yields a beautiful cake that is sure to impress your guests.

CONS

This cake is quite rich and indulgent, so it should be enjoyed in moderation.

It contains a lot of butter and sugar, which can be a concern for those watching their calorie and sugar intake.

HEALTH & BENEFITS

While this cake is not particularly healthy, it does contain some beneficial ingredients.
The almonds used in this recipe are a good source of healthy fats and protein, and they may help improve heart health and promote satiety.
The dried apricots used in this recipe are high in fiber, potassium, and antioxidants, all of which are beneficial for overall health.

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