Name: Apricot Pound Cake
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 1/2 cup (125 ml) dried apricots, diced; 4 eggs, separated; 1/4 teaspoon (1 ml) cream of tartar; 1 cup (250 ml) unsalted butter, softened; 1 cup (250 ml) sugar; 1 1/2 cups (375 ml) all-purpose flour; 1 teaspoon (5 ml) vanilla extract; 1/2 cup (125 ml) icing sugar; 4 teaspoons (20 ml) Peach Schnapps

Ingredients

Pound Cake
- 1/2 cup (125 ml) dried apricots, diced
- 4 eggs, separated
- 1/4 teaspoon (1 ml) cream of tartar
- 1 cup (250 ml) unsalted butter, softened
- 1 cup (250 ml) sugar
- 1 1/2 cups (375 ml) all-purpose flour
- 1 teaspoon (5 ml) vanilla extract
Icing
- 1/2 cup (125 ml) icing sugar
- 4 teaspoons (20 ml) Peach Schnapps

Preparation

Pound
- Rehydrate the apricots in hot water for about 5 minutes. Drain.
- With the rack in the middle position, preheat the oven to 170 °C (325 °F).
- Butter and flour a 20 x 10-cm (8 x 4-inch) loaf pan.
- In a bowl, beat the egg whites and cream of tartar until stiff peak forms. Set aside.
- 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.
- 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.
Icing
- 1. In a bowl, combine the icing sugar and schnapps. Pour over the cake.

Apricot Pound Cake

Categories

Ingredients

Pound Cake

Icing

Preparation

Pound

Icing

Note from Ricardo

Personal Note