Name: Apricot Pound Cake
Yield: Makes 8 to 10 servings
Ingredients: ⅓ cup water; 1⅓ cups (265 grams) granulated sugar; 3 ounces (⅓ cup) dried apricots; 1 teaspoon lemon zest (1 lemon); 5 large eggs, room temperature; ¼ teaspoon salt; ½ teaspoon almond extract; 1 teaspoon vanilla; 2 cups (200 grams) sifted cake flour; 8 ounces (2 sticks) unsalted butter, room temperature; 1 teaspoon orange zest (1 orange)

Preparation info

Makes
8 to 10
servings

Difficulty
Easy

Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

About

This luscious, buttery-flavored pound cake tastes even better with its tangy apricot filling. Its rectangular shape makes it possible to use an easy cutting technique before you apply the filling.

Ingredients

2 cups (200 grams) sifted cake flour
¼ teaspoon salt</

Method

Baking Preparations

Position rack in lower third of the oven; preheat oven to 350 degrees.

Using a paper towel, lightly grease the bottom and sides of the loaf pan with solid shortening. Dust generously with all-purpose flour, shake to distribute and tap out the exces