Apricot-Ginger Pound Cake with Rum Glaze


For the cake: 1/3 cup sour cream 1/3 cup milk 24 tablepoons (3 sticks) unsalted butter, very soft 3 1/2 cups cake flour 3 cups sugar 3/4 teaspoon salt 1/2 teaspoon baking powder 7 eggs 1 1/2 teaspoons vanilla extract 1/4 cup coarsely chopped crystallized ginger 1/4 cup coarsely chopped dried apricots For the glaze: 2 tablespoons dark rum 2 tablespoons water 3/4 cup sugar


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 P

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