Go Back
Apricot-Almond-Rum Pound Cake

Apricot-Almond-Rum Pound Cake Recipe

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.
No ratings yet
Print Pin
Course: Dessert
Cuisine: International
Keyword: < 4 Hours, Breakfast, Brunch, Dessert, European
Prep Time: 15 minutes
Cook Time: 1 hour
Calories: 442.7kcal

Ingredients

  • 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

Instructions

  • 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.

Your Own Notes

Click here to add your own private notes.

Nutrition

Serving: 101g | Calories: 442.7kcal | Carbohydrates: 48.6g | Protein: 7.8g | Fat: 23.7g | Saturated Fat: 11.6g | Cholesterol: 169.6mg | Sodium: 159.2mg | Fiber: 2.3g | Sugar: 31.5g