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Apricot-Ginger Pound Cake with Rum Glaze




Source of Recipe


Internet


List of Ingredients




One-third cup sour cream
One-third cup milk
Three-quarters of one pound (three sticks) butter, softened
Three and one-half cups cake flour
Three cups sugar
Three-fourths teaspoon salt
One-half teaspoon baking powder
Seven eggs
One and one-half teaspoons vanilla
One-fourth cup coarsely chopped dried apricots
One-fourth cup coarsely chopped candied ginger


Recipe



Preheat oven to 325 degrees. Grease and flour bundt or tube pan. Mix sour cream and milk together; set aside. In a large bowl sift together flour, sugar, salt and baking powder. Add butter and blend well. Mix in eggs, vanilla and sour cream; beat by hand or with electric blender until smooth. Stir in ginger and apricots by hand. Pour batter into prepared pan. Bake 55 to 65 minutes or until toothpick inserted into cake comes out clean. Remove from oven and cool for 10 minutes. Turn cake onto wire rack and brush with glaze (recipe follows). Cool completely and slice when ready to serve.

Rum Glaze

Two tablespoons rum
Two tablespoons water
Three-fourths cup sugar

Whisk ingredients together until sugar is dissolved.

Yield: Twelve servings