Apricot-Ginger Pound Cake with Rum Glaze

This recipe is one that never fails to satisfy.  It’s a good one for a crowd, but I often make it just for the family too.  I love that it goes into a bundt pan and comes out looking all pretty.

Apricot-Ginger Pound Cake with Rum Glaze

Cake
1 1/2 cups (3 sticks) unsalted butter, very soft
3 cups sugar
7 large eggs
1 1/2 teaspoons vanilla extract
1/3 cup sour cream
1/3 cup milk
3 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/4 cup coarsely chopped crystallized ginger
1/2 cup coarsely chopped dried apricots

Glaze
2 tablespoons dark rum
2 tablespoons orange juice
3/4 cup sugar

Have all ingredients at room temperature.  Preheat oven to 325°.  Butter and flour a bundt pan.  Place the butter and sugar in the bowl of an electric mixer.  Cream them together at medium speed, then add the eggs, vanilla, sour cream and milk.  Add the flour, salt and baking powder.  Gently fold in the ginger and apricots.  Spread the batter evenly in the prepared pan and bake until the cake springs back when lightly touched in the center, approximately 1 hour 10 minutes.  Cool the cake upright on a cooling rack for about 10 minutes.  Tap the sides and invert the cake onto the cooling rack.  In a small bowl, blend together the rum, orange juice and sugar.  Use a pastry brush to brush the surface of the warm cake with the glaze. 

Allow the glazed cake to cool completely before serving (approximately 1 to 2 hours).

Makes 12 large or 16 smaller servings.

Chef Annie
Baking with a gas stove instead of a wood stove

© 2008 Baggywrinkle Publishing

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