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This a super moist pound cake that gets an extra tangy punch from the dried apricots that are slowly cooked in orange juice until a thick syrup forms. Add the spices of cinnamon and vanilla, butter and pecans and you have a hearty cake. Enjoy this for breakfast with a cup of coffee or as a dessert. The icing is optional, but adds a delicate sweetness.

Cake:

• 1 cup dried apricots, chopped
• 1/3 cup fresh orange juice
• 1/4 tsp cinnamon
• 1 cup of butter, softened
• 2 cups sugar
• 4 eggs
• 1 16oz  canned apricot halves
• 1/2 cup sour cream
• 2 tsp vanilla
• 3 cups flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped pecans (optional)

Glaze:

• 1 cup powdered sugar
• 1/4 cup apricot juice

In a small saucepan, add the chopped, dried apricots and orange juice and reduce until juice is a thick syrup over low heat. Let cool and set aside.

Preheat oven to 325˚

In a large mixing bowl, cream together the butter and sugar. Beat in the eggs, sour cream, vanilla, cinnamon and canned apricots that have been drained and pureed.

In a large mixing bowl, stir together the flour, nuts, salt and baking soda. Add the creamed mixture and incorporate completely. Next, stir in the dried apricot/orange mixture.

Pour the batter into a greased and floured loaf pan. Bake for 1 3/4 hours, or until toothpick inserted into center of apricot loaf comes out dry. Remove from oven and let cool. Stir the powdered sugar and apricot nectar together and drizzle over cooled pound cake.

Tags: apricots

This entry was posted on Tuesday, January 12th, 2010 at 9:55 am and is filed under Bread, Dessert. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.