Apricot Pound Cake
Apricot Pound Cake
Open in full-screen mode

Apricot Pound Cake

35 MIN
55 MIN


Pound Cake




  1. Rehydrate the apricots in hot water for about 5 minutes. Drain.
  2. With the rack in the middle position, preheat the oven to 170 °C (325 °F).
  3. Butter and flour a 20 x 10-cm (8 x 4-inch) loaf pan.
  4. In a bowl, beat the egg whites and cream of tartar until stiff peak forms. Set aside.
  5. In another bowl, cream the butter and sugar with an electric mixer. Add the egg yolks and beat until smooth. On low speed, gradually add the flour and beat until just incorporated. With a spatula, gently fold in half the egg whites. Fold in the remaining egg whites, vanilla, and apricots. Spoon the batter evenly in the prepared pan.
  6. Bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Remove from the pan and cool on wire rack.


  1. 1. In a bowl, combine the icing sugar and schnapps. Pour over the cake.


Freezes well.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.