Pound Cake With Grand Marnier-Poached Apricots

1. 1

   Place a rack in middle of oven; preheat to 325u00b0F. Butter and flour pan. Whisk salt, cream of tartar, cardamom, and 3 cups flour in a medium bowl.

2. 2

   Using an electric mixer on high speed, beat 2 cups butter until very light and fluffy, about 5 minutes. Reduce speed to low and gradually add superfine sugar. Increase speed to high and beat until very light and creamy, 6-8 minutes longer. Add eggs 1 at a time, beating to blend between additions. Beat in cream and vanilla. Reduce speed to low; gradually add dry ingredients, mixing until mostly combined. Finish mixing with a rubber spatula just until combined. Scrape batter into prepared pan.

3. 3

   Bake cake, rotating halfway through, until top is golden brown and a tester inserted into the center comes out clean, 70-80 minutes. Transfer pan to a wire rack; let cake cool completely before turning out.

4. 4

   DO AHEAD:

5. 5

   Bring Grand Marnier, granulated sugar, and 2/3 cup water to a boil in a small saucepan, stirring to dissolve sugar. Add apricots and ginger, reduce heat to low, and simmer gently until apricots are very soft, 20-25 minutes. Let cool.

6. 6

   Remove ginger just before serving. Serve cake with apricots and syrup and whipped cream.

7. 7

   DO AHEAD:

No additional tips available.