Apricot Almond Rum Pound Cake Recipe

Ingredients for Apricot Almond Rum Pound Cake

• 1 cup (2 sticks) unsalted butter, softened
• Ground Almonds
• Dried Apricot
• Light Rum
• Almond Paste
• 1 ½ cups granulated sugar
• 4 large eggs
• All Purpose Flour
• Almond Extract

How to Make Apricot Almond Rum Pound Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the rum extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped apricots and almonds.
7. 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.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
9. Once cooled, wrap the cake tightly in plastic wrap and refrigerate overnight for optimal flavor (optional).
10. Slice and serve. Enjoy!