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Ingredients
| granulated sugar: 1 1/2 cups |
| unsalted butter: 1 1/4 cups (room temperature) |
| orange zest: 2 Tbl |
| salt: 1 tsp |
| eggs: 5 (large) |
| bourbon: 1/3 cup |
| all-purpose flour (unsifted): 2 1/4 cups |
| apricot jam: 2 1/2 cups |
| whole vanilla beans: 1/2 (halved lengthwise) |
| orange juice: 5 Tbl |
| bourbon: 3 Tbl |
Glazed Bourbon-Orange Pound Cake With Apricot-Orange Sauce
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
75 min -
Servings
10 serving(s)
Tags
- FOR CAKE: Preheat oven to 350 degrees F. Butter 9-inch-diameter cake pan with 2-inch high sides. Line bottom of cake pan with parchment paper; butter paper.
- Using electric stand mixer and paddle attachment, beat sugar, butter, orange zest and salt in large bowl on medium speed until light and fluffy. Beat in eggs one at a time. Gradually beat in bourbon. Add flour and beat just until blended. Transfer batter to prepared pan.
- Bake until tester inserted into center of cake comes out clean, about 50 minutes. Transfer pan to cooling rack.
- Meanwhile, combine jam and vanilla bean in heavy small saucepan. Melt jam. Strain. Cool completely. Stir in orange juice and bourbon. Pour 1/2 cup glaze over cake, let stand 5 minutes. Pour another 1/2 cup glaze over cake. Cool 10 minutes. Turn cake out onto rack. Place cake right side up on rack and cool cake completely.
- Cut cake into wedges. Transfer cake wedges to plates. Drizzle remaining sauce over and around cake and serve.