Apricot Ginger Pound Cake With Rum Glaze (Bundt)

READY IN: 1hr 30mins




  • To ensure all the ingredients are at room temperature, set them out at least 2 hours before making the batter.
  • Position a rack in the lower third of an oven and preheat to 325°F
  • Thoroughly grease and flour a 10-cup fleur-de-lis cake pan or standard Bundt pan.
  • In a small bowl, whisk together the sour cream and milk until blended; set aside.
  • Place the butter in the bowl of an electric mixer and sift the flour, sugar, salt and baking powder over the butter.
  • Add the eggs, vanilla and sour cream mixture. Fit the bowl on the mixer and, using the paddle attachment, beat on low speed until the mixture is creamy and smooth, 1 1/2 to 2 minutes.
  • Stop the mixer and scrape the sides of the bowl occasionally.
  • Remove the bowl from the mixer and, using a large spatula, gently fold the ginger and apricots into the batter.
  • Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center.
  • Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
  • Transfer the cake to a wire rack and cool upright in the pan for 10 minutes.
  • Tap the sides of the pan and invert the cake out onto the rack. Set the rack over a sheet of waxed paper.
  • To make the glaze, in a small bowl, whisk together the rum, water and sugar until blended.
  • Using a pastry brush, generously brush the surface of the warm cake with the glaze.
  • Let the glazed cake cool completely, 1 to 2 hours, before serving.
  • Serves 16.