apricot glazed pound cake
I have been making this recipe for over 20 years, and it has become an Easter tradition in my family! Don't just wait for a holiday to bake this cake, however. It's too good! This is a rich, elegant cake and is perfect anytime and really is worth the ingredients if you don't have them handy. I have taken this cake to parties and special occasions and everyone ooh's and ahh's over it. It really is rather simple, but no one will ever know you didn't spend hours in the kitchen. It's pretty impressive, and just pretty in general! NOTE: Baking time maybe slightly increased. Keep an eye on it and actually use the toothpick test (don't just "eyeball" it...I have learned from experience). I'm planning to make this cake this upcoming weekend and while making my list for the store, thought I'd post it here. I will post a picture soon!
Ingredients
- CAKE
- 3 cups flour, all purpose
- 3 cups sugar
- 1 cup butter
- 1 cup sour cream
- 1/2 cup apricot brandy or nectar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon orange extract
- 1 teaspoon lemon extract
- 1 teaspoon almond extract
- 6 large eggs
- GLAZE
- 1/2 cup apricot preserves
- 1 tablespoon apricot brandy or nectar
- 1 can apricot halves (8 3/4 ounces), drained
- CREAM
- 1 cup sour cream
- 1/4 cup brown sugar, firmly packed
- - fresh mint leaves (optional) for garnish
How To Make apricot glazed pound cake
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Step 1Heat oven to 325 degrees. Grease and flour 12 cup bundt pan, or tube pan, 10x4 inches.
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Step 2CAKE: Beat all ingredients in large bowl on medium speed, scraping bowl constantly until blended (about 30 seconds). Pour into prepared pan.
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Step 3Bake about 35-45 minutes or until wooden toothpick inserted in center is clean. (No, actually do this! it's necessary!). Remove from pan and cool completely.
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Step 4GLAZE: Heat apricot preserves until melted, then remove from heat. Cut up any large pieces of fruit. Stir in apricot brandy (or nectar).
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Step 5Spread warm apricot glaze over cake. Garnish with apricot halves and mint leaves (if desired).
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Step 6CREAM: Mix sour cream and brown sugar. Serve sweetened sour cream and any remaining apricot halves with cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!