Ingredients and Weight:
- Unsalted butter, softened: 1 cup (2 sticks or 226g)
- Granulated sugar: 1 1/2 cups (300g)
- Large eggs: 6
- All-purpose flour: 2 1/4 cups (280g)
- Baking powder: 2 teaspoons
- Kosher salt: 1/2 teaspoon
- Apricot nectar: 1 cup (240ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients alternately with the apricot nectar, beginning and ending with the dry ingredients. Beat until just combined.
- Pour the batter into the prepared bundt pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
- Calories: 400 per serving
- Fat: 20g
- Carbohydrates: 50g
- Protein: 8g
Dish Characteristics:
- Dense and moist pound cake with a hint of apricot flavor
- Golden brown crust with a tender interior
- Perfect for special occasions or as an everyday dessert
User Comments:
- "This cake is so rich and flavorful. The apricot nectar adds a unique twist that makes it stand out."
- "The perfect cake to impress your guests. It's beautiful and delicious."
- "I love the light and fluffy texture of this cake. It's not too heavy."
- "I made this cake for a party and everyone raved about it."
- "A delicious and elegant dessert that is sure to please everyone."
Special Precautions and Tips:
- Use room temperature ingredients for best results.
- Do not overmix the batter, as this can make the cake tough.
- If you don't have a bundt pan, you can use a 9x13 inch baking pan instead.
- You can substitute peach or pineapple nectar for apricot nectar.
