Prep 15 mins
Cook 1 hr
I got this recipe from my Mom's recipe collection. Flecked with apricot bits and flavored with rum and almonds, this is a moist and delicious pound cake. The recipe calls for light rum, but I have used dark rum and it was just as delicious. If you have the willpower, the cake tastes even better if wrapped when cool, and left overnight before cutting. I didn't name the recipe, but I don't know if I would classify this as a Pound Cake as it is quite light, just a bit denser than an angel food cake IMHO.
- 2 tablespoons butter, for greasing tube pan (you may not need whole 2 tbsp.)
- 1⁄4 cup ground almonds
- 1 cup dried apricot, chopped (or snipped with kitchen shears dipped in flour to prevent sticking)
- 1⁄4 cup light rum
- 3⁄4 cup butter, at room temperature
- 1⁄2 cup almond paste, broken up
- 1 cup sugar, divided
- 6 eggs, separated
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon almond extract
- Preheat oven to 350 degrees F.
- Butter a 9 inch tube pan generously, and dust with ground almonds.
- Combine apricots with rum and set aside.
- In a large mixing bowl, cream butter with almond paste and 1/2 cup sugar.
- Add egg yolks and beat until light and fluffy.
- Mix in apricots in rum and almond extract until well blended.
- Mix in flour until well blended, but don't over mix.
- In another bowl beat egg whites until fluffy.
- Into the egg whites, gradually beat in remaining 1/2 cup of sugar until stiff and shiny.
- Mix 1/3 of the egg whites into the creamed mixture.
- Carefully fold in the remaining egg whites until well blended but not overmixed.
- Pour batter into prepared pan.
- Bake for 60-65 minutes, or until a cake tester inserted in the center comes out clean and cakes slightly pulls away from side of pan. I start checking at about 55 minutes.
- Note* The Rum flavor is faint, but complimentary. If you want a more pronounced rum flavor, sub rum extract for the almond extract.
Delish and it is better the next day! I did use the whole 10 ounce can of almond paste. Thanks