Apricot-Almond Marble Pound Cake
|Dried apricots||1⁄2 Pound (1 1/2 Cups)|
|Apricot brandy||1⁄2 Cup (8 tbs)|
|Almond paste||8 Ounce (Preferably Odense Brand)|
|Unsalted butter/Margarine||6 Ounce, softened (1 1/2 Sticks)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||2 Teaspoon|
|Sour cream||3⁄4 Cup (12 tbs) (Regular / Light)|
|Confectioners sugar||2 Cup (32 tbs)|
|Apricot brandy||4 Tablespoon|
|Milk/Heavy cream||3 Tablespoon|
To Make Cake: Preheat oven to 350°F.
Place apricots in a medium microwavesafe bowl.
Pour brandy over, cover, and microwave on high (100%) for 2 to 4 minutes, or until apricots are soft.
Uncover and cool slightly.
In a large mixing bowl with electric mixer, beat almond paste and butter until smooth, about 3 minutes.
Gradually add sugar and beat on high until creamy, about 2 minutes.
Add eggs and beat 3 to 4 minutes until the mixture is very well blended.
(It may look slightly curdled.) Beat in vanilla and almond extracts.
On low speed, mix in flour, baking powder, salt, and sour cream.
Increase speed to high and mix 1 minute until incorporated.
In a food processor with the metal blade, puree apricots with brandy.
Add 1% cups of the batter and process until blended, about 30 seconds.
Spoon apricot mixture over almond batter.
Using a rubber spatula, gently fold it into the batter just enough to marble; do not overmix or you will lose the pattern.
To Bake: Grease or spray a 12-cup tube or bundt pan.
Spoon the batter into the prepared pan and bake for 1 hour and 10 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Remove to a rack and cool 10 minutes.
Go around inside edge of pan with tip of a sharp knife and invert onto the rack to cool completely.