Buttery
Apricot Pound Cake by Cindy
Mushet
I adore pound cake, it is the
absolute best. There is nothing like it!
This article sponsored by:
1 cup sugar
2/3 cup (5 ounces) firmly packed almond paste
1 cup (2 sticks) unsalted butter, softened
5 large eggs, room temperature
2 teaspoons Amaretto di Saronno (almond liqueur), optional
1 cup all purpose flour, divided into 2/3 and 1/3
1 teaspoon baking powder
Pinch salt
1 package (6 ounces) California dried apricots
1/2 cup mini semi-sweet chocolate chips
Confectioners sugar to garnish
Preheat oven to 350°F. Position oven rack
in center of oven.
In large mixer bowl, combine sugar and
almond paste, beat until mixture pieces are size of small peas. Add butter
and continue to beat on medium until mixture is very smooth. Add eggs, 1
tablespoon at a time, beating well. Allow each addition of egg to
completely blend with butter before adding the next. Add amaretto.
In a separate bowl, whisk together 2/3
cup flour, baking powder and salt; add dry ingredients to butter, beat
well. Place remaining 1/3 cup flour and dried apricots in food processor
bowl and process until apricots are the size of small peas. Mix apricots
and mini chocolate chips into batter.
Pour batter into a lightly buttered and
floured 10-inch bundt pan (10 to 12 cups). Bake in 350°F oven 45-50
minutes or until pick inserted in cake comes out clean. Cool cake
completely in pan on rack. Once cool, invert onto serving plate and
garnish cake with dusting of confectioners sugar. Slice cake using a
serrated knife.
Conversion