Zutaten für Apricot Almond Rum Pound Cake
- 1 cup butter, softened
- 1 cup ground almonds
- 1 cup chopped dried apricots
- 2 tablespoons light rum
- Almond Paste
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon almond extract
- 1 1/2 teaspoons rum extract
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Zubereitung von Apricot Almond Rum Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the rum extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped apricots and almonds.
- Pour batter into the prepared loaf pan and bake for 75-80 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, wrap the cake tightly in plastic wrap and refrigerate overnight for optimal flavor (optional).
- Slice and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
125g
Fat
57g
Carbs
16g
