Recipes Desserts Cakes and Cupcakes Apricot-Ginger Pound Cake with Rum Glaze
Apricot-Ginger Pound Cake with Rum Glaze

Apricot-Ginger Pound Cake with Rum Glaze

Apricot-Ginger Pound Cake with Rum Glaze is rated 5.0 out of 5 by 1.
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Prep Time: 25 minutes
Cook Time: 75 minutes
Servings: 16
When baking a cake in a decorative Bundt pan, grease the pan thoroughly to ensure the cake will hold the details of the relief. Vegetable shortening works very well. In addition, to be certain the cake will release easily from the pan, spray the greased pan with nonstick cooking spray before dusting it with flour.

Ingredients:

For the cake:

  • 1/3 cup sour cream
  • 1/3 cup milk
  • 24 Tbs. (3 sticks) unsalted butter, very soft
  • 3 1/2 cups cake flour
  • 3 cups sugar
  • 3/4 tsp. salt
  • 1/2 tsp. baking powder
  • 7 eggs
  • 1 1/2 tsp. vanilla extract
  • 1/4 cup coarsely chopped crystallized ginger
  • 1/4 cup coarsely chopped dried apricots

For the glaze:

  • 2 Tbs. dark rum
  • 2 Tbs. water
  • 3/4 cup sugar

Directions:

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.
Flo Braker, Author, Sweet Miniatures (Chronicle Books, 2000).
Rated 5 out of 5 by from Great cake! Small adjustments... 1. I doubled the amount of the candied ginger & dried apricot (from 1/4 c to 1/2 c of each). 2. As others have noted, save a couple of tablesppons of the flour and mix it w/the ginger & apricot to keep them from sinking to the bottom of the pan. 3. I wasn't too happy w/the glaze. I'd recommend heating the granulated sugar w/the water and stirring it to dissolve it; then add the rum. The other thing that I am planning on doing the next time I make this cake, is to use some of the WS's ginger-flavored simple syrup, reduce it a bit and then add the rum. 4. The biggest change that I did was to substitute some of the KAF's fiori de scilia for the vanilla. This is a great cake and I highly recommend it.
Date published: 2012-10-15
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