-
1
PREPARE AHEAD OF TIME:.
-
2
Pulse the apricots, sugar, and cornstarch in a food processor to chop the fruit into 1/2-inch pieces.
-
3
Add the chocolate and continue to pulse 2 to 3 times for three seconds each or until the chocolate is broken into small 1/2-inch pieces.
-
4
Set aside to combine with the other dry ingredients.
-
5
INSTRUCTIONS:.
-
6
Preheat the oven to 350F.
-
7
Set the rack in the middle of the oven.
-
8
Sift the flour directly into a bowl.
-
9
Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk for 10 seconds to blend; set aside.
-
10
Measure the liquid ingredients into a separate bowl, whisk to combine, and set aside.
-
11
Measure the butter and sugar into separate bowls and set aside.
-
12
Crack the eggs into a small bowl and set aside.
-
13
In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 3 to 4 minutes.
-
14
With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition.
-
15
Stop the mixer and scrape the sides of the bowl.
-
16
Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture.
-
17
Move swiftly through this step to avoid overworking the batter.
-
18
Stop the mixer and scrape the sides of the bowl all the way down.
-
19
Don't miss the clumps of ingredients hiding on the bottom of the bowl.
-
20
Mix on medium speed for 25 to 30 seconds to develop the batter's structure.
-
21
Spray the pan well with a nonstick spray.
-
22
Fill the bundt pan about three-quarters full by depositing the batter with the rubber spatula in small clumps around the prepared pan instead of by pouring it into one spot.
-
23
Level the batter with the rubber spatula and bake 45-50 minutes
-
24
Once the edges of the cake are browning and the surface appears dry, test for doneness by inserting a bamboo skewer in the center of the cake; when the skewer shows some crumbs - the cake is done.
-
25
Remove the pan from the oven and place on a heat-resistant surface or wire rack.
-
26
Once the cake has cooled for 5 to 10 minutes, remove the cake by inverting the pan onto a flat surface.
-
27
Allow it to cool to room temperature, about 30 minutes, before glazing.
-
28
Store under a cake dome at room temperature, or wrapped in plastic in the fridge for up to 1 week.
-
29
**Alcohol-free variation: Omit the amaretto and vanilla.
-
30
Add the seeds of 1 vanilla pod to butter and 1 tablespoon alcohol-free almond extract.
-
31
GLAZE:.
-
32
Heat the apricot jam or preserves and water (if using) in a small saucepan over medium heat until liquid (melted).
-
33
Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
-
34
(If using, add the liqueur at this point.)
-
35
Drizzle the apricot preserves along the sides and then in the center of the cake.
-
36
Glaze makes enough for an 8 or 9 inch cake.
