Easiest Way to Cook Perfect Apricot pound cake

Apricot pound cake. All Reviews for Apricot Brandy Pound Cake III. This is one of the best pound cakes I have ever had very moist and flavourful. Next time will add chopped dried apricots we love apricots!

This cake is soft and moist with a ribbon of apricot jam running through it. From potlucks and coffee breaks to gift-giving opportunities, it's hard to think of an occasion where this Apricot Pound Cake wouldn't be welcome. Be the first to write a review! You can cook Apricot pound cake using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Apricot pound cake

1. It's 60 g of butter unsalted.
2. You need 60 g of cake flour.
3. It's 60 g of sugar half brown, half white.
4. You need 1 of egg.
5. Prepare 1/2 of baking powder.
6. It's 30-40 g of dry apricot.
7. Prepare of rum.
8. You need of cinamon.
9. It's of honey.
10. It's of squeezed lemon.

Here, traditional pound cake gets jazzed up with the creamy tropical flavor of GOYA® Coconut Milk. Make a classic cake you can serve every which way--plain, with fruit or whipped cream, toasted, or cut into squares for dipping in fondue. I created this Pound Cake for a Very Dear Friend who was ill, she was craving an Apricot Cake. Since I had never made an Apricot cake before I was worried it would turn out horrible.

Apricot pound cake instructions

1. Cut dry apricot and poor rum. Warm it in the microwave approx 30sec. I added a piece of cinnamon as well..
2. Mix butter and sugar.
3. Mix with egg..
4. Mix with floor and baking poweder and apricot in 1..
5. Butter on the mold..
6. Pour 4 into the mold..
7. Bake it approx 15mins under 170C..
8. Mix rum, honey and squeezed lemon, maybe a bit of hot water if it's too sticky and pour it from the top..
9. Bake it again for 20-25mins. And pour the same liquid..

Mix pound cake with Jello, oil and apricots with juice well. Beat eggs. is cool, glaze with powdered sugar and apricot juice mixed together. Cake and photo by odettaganda, Premium Member © Sarah Phillips This pound cake, amply flavored with lemon and orange peel. Serve cake with apricots and syrup and whipped cream. Recipe by Melissa Hamilton and Christopher Hirsheimer.