Apricot-Almond-Rum Pound Cake Recipe

Name: Apricot-Almond-Rum Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, for greasing tube pan (you may not need whole 2 tbsp.); 1/4 cup ground almonds; 1 cup dried apricot, chopped (or snipped with kitchen shears dipped in flour to prevent sticking); 1/4 cup light rum; 3/4 cup butter, at room temperature; 1/2 cup almond paste, broken up; 1 cup sugar, divided; 6 eggs, separated; 1 1/2 cups all-purpose flour; 1/2 teaspoon almond extract

Servings: persons

1
Preheat oven to 350 degrees F.
2
Butter a 9 inch tube pan generously, and dust with ground almonds.
3
Combine apricots with rum and set aside.
4
In a large mixing bowl, cream butter with almond paste and 1/2 cup sugar.
5
Add egg yolks and beat until light and fluffy.
6
Mix in apricots in rum and almond extract until well blended.
7
Mix in flour until well blended, but don't over mix.
8
In another bowl beat egg whites until fluffy.
9
Into the egg whites, gradually beat in remaining 1/2 cup of sugar until stiff and shiny.
10
Mix 1/3 of the egg whites into the creamed mixture.
11
Carefully fold in the remaining egg whites until well blended but not overmixed.
12
Pour batter into prepared pan.
13
Bake for 60-65 minutes, or until a cake tester inserted in the center comes out clean and cakes slightly pulls away from side of pan. I start checking at about 55 minutes.
14
Note* The Rum flavor is faint, but complimentary. If you want a more pronounced rum flavor, sub rum extract for the almond extract.

1156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, for greasing tube pan (you may not need whole 2 tbsp.), 1/4 cup ground almonds, 1 cup dried apricot, chopped (or snipped with kitchen shears dipped in flour to prevent sticking), 1/4 cup light rum, and more.

Yes, Apricot-Almond-Rum Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot-Almond-Rum Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions