ezRecipe-Zee: Cooking Recipe: How to make Apricot-Ginger Pound Cake With Rum Glaze

Apricot-Ginger Pound Cake With Rum Glaze

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Date Added:	November 20, 2008
Calories:	318
Serves:	16
Prep. Time:	0:00
Category:	Cakes / Pies / Pastries, Desserts / Sweets, Copy Cat / Restaurant

Ingredients:

                    === CAKE ===
1/3   cup           sour cream
1/3   cup           milk
24    tablespoons   unsalted butter - (3 sticks)
3 1/2 cups          cake flour
3     cups          sugar
3/4   teaspoon      salt
1/2   teaspoon      baking powder
7     large         eggs
1/4   cup           coarsely-chopped crystallized ginger
1/4   cup           coarsely-chopped dried apricots
                    === GLAZE ===
2     tablespoons   dark rum
2     tablespoons   water
3/4   cup           sugar

Directions: one line for each direction. When saved the lines will be numbered.

To ensure all the ingredients are at room temperature, set them out at least 2 hours before making the batter.
Position a rack in the lower third of an oven and preheat to 325 degrees. Thoroughly grease and flour a 10-cup fleur-de-lis cake pan or standard Bundt pan.
In a small bowl, whisk together the sour cream and milk until blended; set aside.
Place the butter in the bowl of an electric mixer and sift the flour, sugar, salt and baking powder over the butter. Add the eggs, vanilla and sour cream mixture. Fit the bowl on the mixer and, using the paddle attachment, beat on low speed until the mixture is creamy and smooth, 1 1/2 to 2 minutes. Stop the mixer and scrape the sides of the bowl occasionally. Remove the bowl from the mixer and, using a large spatula, gently fold the ginger and apricots into the batter. Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center.
Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Transfer the cake to a wire rack and cool upright in the pan for 10 minutes. Tap the sides of the pan and invert the cake out onto the rack. Set the rack over a sheet of waxed paper.
To make the glaze, in a small bowl, whisk together the rum, water and sugar until blended. Using a pastry brush, generously brush the surface of the warm cake with the glaze. Let the glazed cake cool completely, 1 to 2 hours, before serving.
This recipe yields 16 servings.
Comments: When baking a cake in a decorative Bundt pan, grease the pan thoroughly to ensure the cake will hold the details of the relief. Vegetable shortening works very well. In addition, to be certain the cake will release easily from the pan, spray the greased pan with nonstick cooking spray before dusting it with flour

Notes:
Recipe from Flo Braker, Author, Sweet Miniatures (Chronicle Books, 2000)

Nutrition Facts

Servings Per Recipe: 16

Amount Per Serving

Calories: 318

Calories from Fat 10.1%

Total Fat

Cholesterol

96mg

Sodium

152mg

Carbohydrate

66g

Dietary Fiber

trace

Protein

Exchanges: 1 1/2 Grain(Starch)

Rating: ()

Added On: November 20, 2008

* Williams-Sonoma at http://www.williams-sonoma.com