Absolutely Apricot Pound Cake |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Absolutely apricot! Wonderful with a cup of hot steaming coffee! Ingredients:
2 sticks unsalted butter, softened |
3 cups sugar |
6 eggs |
3 cups flour |
1/2 teaspoon salt |
1/4 teaspoon baking soda, dissolved in 1 tablespoon hot water |
1 cup sour cream |
1/4 cup apricot nectar |
3/4 teaspoon orange extract |
1/2 teaspoon lemon extract |
3/4 teaspoon almond extract |
1 teaspoon vanilla extract |
apricot nectar, powdered sugar, and toasted almonds if glazing the cake |
Directions:
1. In mixer bowl, with an electric mixer, cream butter and sugar until light and fluffy
2. Add eggs one at a time, beating well after each addition
3. Whisk flour and salt in a medium bowl
4. Add flour alternately with the sour cream
5. Mix well
6. Add the apricot nectar, mixing well
7. Dissolve 1/4 teaspoon soda in 1 tablespoon hot water, add to batter
8. Mix well
9. Add the extracts, mixing well
10. Pour batter into a greased and lightly floured tube pan
11. Bake in a 300 degree oven for ABOUT 1 hour and 20 minutes
12. Since ovens vary in temperature, test for doneness. There will be no indentation when cake is pressed lightly with finger, OR insert a toothpick, and when it comes out clean, it is done. Also cake will slightly pull away from pan
13. Remove from oven, cool for about 10 minutes
14. Turn onto cake plate
15. *May glaze with a mixture of apricot nectar, powdered sugar and toasted almonds.....just mix enough nectar and powdered sugar to make a fairly thin glaze, add toasted almonds, and *spoon-drizzle* on crown of cake, letting it drip down the sides
16. CAKE IS ALSO DELICIOUS WITH NO GLAZE
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