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Apricot Pecan Pound Cake cakes, christmas 6 eggs; separated pinch cream of tartar 2 cups granulated sugar 1 1/2 cups butter; softened 2 tablespoon finely grated orange rind 3 cups all-purpose flour 1 teaspoon (each) baking soda and salt 2/3 cup orange liqueur 3 cups chopped pecans 2 cups chopped dried apricots 2 cups golden raisins Traditionally, fruitcake pans were lined with several layers of heavy brown paper, and the last layer was greased. However, because brown paper may contain recycled material, use only as one or two insulating layers and use parchment paper for the last layer, which touches batter. In bowl, beat egg whites with cream of tartar until soft peaks form; beat in 1/4 cup of the sugar, 1 tablespoon at a time, until stiff peaks form. Set aside. In large bowl, beat butter with remaining sugar until light and fluffy. Beat in egg yolks, one-quarter at a time; beat in orange rind. In separate bowl, whisk together flour, baking soda and salt; set 1/2 cup aside. Stir half of the remaining flour mixture into batter; stir in 1/3 cup of the orange liqueur, then remaining flour. Toss together pecans, apricots, raisins and reserved flour mixture; sprinkle over batter and stir in. Stir in about one-quarter of the egg whites; fold in remaining whites. Scrape into one 9- x 5-inch (8-cup) and three 5 3/4- x 3 1/4-inch (2 1/2-cup) parchment paper-lined loaf pans. Tap pans lightly on counter; smooth top. Bake in centre of 300şF oven for 1 1/2 hours for small pans and 2 hours for large pan or until golden and tester inserted in centre comes out clean. Let cool in pans on rack for 30 minutes. Turn out, right side up, onto rack; let cool. Remove paper; place on plastic wrap. Brush with remaining orange liqueur. Seal in wrap, then foil. Store in cool place for 1 week. (Make-ahead: - Freeze for up to 1 month.) TIPS: To keep these dense cakes moist and evenly coloured during cooking: - Choose shiny pans; line with white parchment paper; - Before heating oven, place shallow roasting pan on lowest rack; fill halffull with hot water; - Place foil loosely over cakes after about 1 hour of baking. Contributor: Canadian Living - November, 1999 Yield: 4 cakes Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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