Search for anything:

Apricot Ginger Pound Cake

cakes, fruits

3/4 cup butter; softened
1 1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 cup (each) chopped dried apricots and preserve; d ginger
----G L A Z E ----
1/4 cup orange juice
3 tablespoons granulated sugar
1 tablespoon apricot brandy or brandy

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 (12-cup) Bundt pan. Bake in centre of 325°F oven for 75 to 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. (Make ahead: Store in airtight container for up to 5 days or wrap in plastic wrap, over wrap with foil and - Freeze for up to 1 month.)

Contributor: Canadian Living Magazine, December, 2000

Yield: 12 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU