Apricot-Ginger Pound Cake with Rum Glaze
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
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.