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Apricot Pound Cake

Posted By admin On July 28, 2012 @ 8:33 am In Cake,Desserts | No Comments

1 c. Granulated Sugar
2/3 c. Almond Paste, firmly packed
1 c. Unsalted Butter
5 Eggs, room temperature
2 tsp. Amaretto di Saronno
1 c. Flour
1 tsp. Baking Powder
1/8 tsp. Salt
1- 6 oz. pkg. Dried Apricots
1/2 c. Mini Chocolate Chips
Powdered Sugar

In large mixing bowl combine sugar and almond paste.
Beat until mixture resembles small peas.
Add butter and continue beating until mixture is smooth.
Add eggs one at a time, beating well after each addition.
Add liqueur with addition of last egg.
In a small bowl whisk together 2/3 c. of flour, baking powder and salt.
Stir into creamed mixture.
Put remaining flour into a food processor along with the apricots and process until apricots are the size of small peas.
Add apricots and chocolate chips to batter.
Pour into a greased and floured 10″ ring pan.
Bake 45-50 minutes until toothpick comes out clean. Let cool completely on wire rack.
Turn out onto a serving plate.
Dust top with powdered sugar.
Serve with fresh berries.

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