Holiday Fruit-Filled Pound Cake

Holiday Fruit-Filled Pound Cake
Photo by Romulo Yanes

Ingredients

  • 1 1/12 cups whole blanched almonds
  • 1 tablespoon orange-flavored liqueur
  • 3 tablespoons sweet orange marmalade or apricot preserves
  • 1 9-inch springform pan
  • 1 teaspoon pure vanilla extract
  • ¾ cup Cognac or other brandy
  • 2/3 cup dried apricots
  • + 10 more ingredients
    • 2/3 cup dried cranberries
    • 2/3 cup golden raisins
    • 2/3 cup currants
    • 1 tablespoon orange zest
    • 4 large eggs
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 cup sugar
    • ¾ teaspoon salt
    • 20 tablespoons unsalted butter

Heat brandy in a 1-quart saucepan over low heat until warm, then remove from heat and stir in dried fruit. Cover and let stand 30 minutes. Preheat oven to 325°F with rack in middle. Invert bottom of springform pan and lock on side. Generously butter pan and dust with flour, knocking out excess. F...

View full recipe at Epicurious

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