1/1 Photo of Papa's Apple Pound Cake
1 hr 45 mins
Chef Kate's Note:
The Papa here is Francois Payard's father and the cake requires a bit of effort but the results make the effort worthwhile. Prep time does not include cooling time.
My Private Note
Units: US | Metric
- 1/3 cup raisins
- 1 tablespoon dark rum
- 2 1/2 teaspoons dark rum
- 2 fuji apples, peeled and cored
- 1 cup all-purpose flour
- 3 tablespoons all-purpose flour (plus flour for the baking pan)
- 1/4 teaspoon baking powder
- 8 1/2 tablespoons unsalted butter, at room temperature (plus butter for the baking pan)
- 1 1/2 cups confectioners' sugar
- 3 large eggs, at room temperature
- 4 tablespoons apricot jam, melted and still warm
- 1Center a rack in the oven and pre-heat the oven to 350°F.
- 2Butter and flour an 8" x 4" x 2 and 1/2" loaf pan and fit a piece of parchment paper across the bottom of the pan, allowing an extra inch or two to drape over the opposite ends (this will allow for easy removal of the cake).
- 3Plump the raisins in a little boiling water, drain them well and place them to soak with a tablespoon of the rum.
- 4Cut one apple into 12 wedges and set aside.
- 5Cut the other apple into 8 wedges and then cut each of the 8 wedges in half crosswise and set aside.
- 6Sift together the flour and baking powderand set aside.
- 7In a mixing bowl, beat the butter until it is smooth.
- 8Slowly add one cup of the sugar and beat until creamy.
- 9Add the eggs one at a time, beating until mixture is well belnded.
- 10Fold the sifter flour mixture into the egg mixture just until blended.
- 11Fold the rasins into the batter.
- 12Spoon half the batter into the prepared pan and smooth the top.
- 13Lay the 12 apple wedges down the center of the pan so that their sides touch and the domed side of each wedge is on top (there will be a thin strip of exposed batter on each side).
- 14Spoon the rest of the batter over and around the apples and again smooth the top.
- 15Arrange the halved apple slices in a single row along each long side of the pan, pressing the center cut sides of the apples against the sides of the pan.
- 16There will be two rows of apple slices, with their points towards the center of the pan, and exposed batter in the center.
- 17Gently push the apples into the batter, leaving the top of the apples exposed (mixture in the center of the pan will be slightly shallower than the sides).
- 18Let rest for ten minutes.
- 19Place pan in the oven and bake for ten minutes; using a sharp knife cut a slit down the center of the batter to help it rise evenly.
- 20Continue to bake until a knife inserted in the center comes out clean (another 40 to 50 minutes).
- 21Remove cake from oven and turn off oven.
- 22Gently brush the warm apricot jam over the hot cake and allow glaze to dry for five minutes.
- 23While the glaze is drying, combine the 2 and 1/2 teaspoons of rum and the 1/3 cup of confectioners' sugar in a small pan and warm over low heat, stirring until the icing is smooth.
- 24Brush the icing over the dried apricot glaze and return the cake, in its pan to the still warm oven just until the rum icing is dry--about two minutes.
- 25Place the cake, in its pan, on a rack until it cools to room temperature (keeping it in its pan will keep the cake moist).
- 26To remove the cake from the pan, lift it by the edges of the parchment paper, carefully remove the paper, and transfer to a platter.
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Nutritional Facts for Papa's Apple Pound Cake
Serving Size: 1 (139 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 483.9
- Calories from Fat 171
- Total Fat 19.1 g
- Saturated Fat 11.1 g
- Cholesterol 136.2 mg
- Sodium 60.8 mg
- Total Carbohydrate 72.2 g
- Dietary Fiber 2.4 g
- Sugars 46.3 g
- Protein 6.3 g