Apricot-Almond-Rum Pound Cake

Recipe by Brenda.
READY IN: 1hr 15mins
SERVES: 10-12


  • 2
    tablespoons butter, for greasing tube pan (you may not need whole 2 tbsp.)
  • 14
    cup ground almonds
  • 1
    cup dried apricot, chopped (or snipped with kitchen shears dipped in flour to prevent sticking)
  • 14
  • 34
    cup butter, at room temperature
  • 12
    cup almond paste, broken up
  • 1
    cup sugar, divided
  • 6
    eggs, separated
  • 1 12
  • 12
    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.