Apricot Passion Pound Cake

Products Used
Apricot Passion Pound Cake

Ingredients

Apricot Cake

  • 3 1/4 cup all-purpose flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 sticks unsalted butter, very soft
  • 2 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
  • 5 large eggs at room temperature
  • 1/2 teaspoon salt
  • 1/2 cup apricot brandy
  • 1/2 cup passion fruit juice, Goya®

    Apricot Glaze

    *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Preheat oven to 350°F.
    2. Butter and flour an 9 or 10-inch tube pan or bundt pan and set aside.
    3. Sift flour, baking powder and baking soda and set aside.
    4. In a stand, or hand held mixer with a paddle attachment, mix butter until light and fluffy. Add sugar and mix well.
    5. Add one egg at a time waiting for previously added egg to be fully incorporated and mixture regains a smooth look. Add salt.
    6. Alternately add flour mixture and juice-brandy mixture in 5 steps, starting with and ending with flour. Scrape batter into prepared pan and place in oven. After 15 minutes in oven reduce temperature to 340°F.
    7. Bake until the center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 1 hour 5 minutes. If cakes becomes too dark before being done, cover cake with a lightly buttered piece of foil.
    8. Remove from oven and let cool for 10 minutes before turning upside down on a serving platter.
    9. Prepare glaze by combining juice and powdered sugar, cover with plastic food wrap and set aside until cake has cooled before brushing with glaze.
    Imperial Sugar Insight

    NOTE:  You can find Goya® passion fruit in your grocer's freezer section. Mix any  remaining passion fruit juice with sparkling water or in mixed drinks for a cool, refreshing sipper. 

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    Panque de Albaricoque y Maracuya

    Products Used
    Apricot Passion Pound Cake

    Direcciones

    1. Precaliente el horno a 350 F.
    2. Engrase con mantequilla y coloque harina a una bandeja de ponqué de 9 por 10 pulgadas y ponga a un lado.
    3. Tamice la harina, polvo de hornear y bicarbonato de sodio y ponga a un lado.
    4. Usando una batidora de pie o una batidora de mano con las paletas, mezcle la mantequilla hasta que este ligera y esponjosa. Agregue el azúcar y mezcle bien.
    5. Agregue un huevo a la vez, esperando que el huevo anterior este completamente incorporado y la mezcle gane de nuevo una apariencia suave y homogénea. Agregue la sal.
    6. De maneral alterna agregue la mezcla de harina y la mezcla de brandy-jugo en 5 pasos, comenzando y terminando con la harina. Vierta la mezcla sobre la bandeja preparada, raspando los lados y coloque en el horno. Después que tenga 15 minutos en el horno, reduzca la temperatura a 340 F.
    7. Hornee hasta que el centro de la torta rebote cuando es ligeramente presionada con el dedo o cuando un mondadientes salga limpio luego de ser insertado, alrededor de 1 horas y 5 minutos. Si el pastel se torna muy oscuro antes de estar listo, cubra el pastel con un pedazo de papel de aluminio que tenga una capa ligera de mantequilla.
    8. Remueva del horno y deje enfriar por 10 minutos antes de voltear en un plato de servir.
    9. Prepara el glaseado combinando el jugo y el azúcar en polvo, cubra con papel plástico de comida y ponga a un lado hasta que el pastel se haya enfriado antes de agregar el glaseado.
    Imperial Sugar Insight

    NOTE:  You can find Goya® passion fruit in your grocer's freezer section. Mix any  remaining passion fruit juice with sparkling water or in mixed drinks for a cool, refreshing sipper.