Mediterranean Apricot & Pistachio Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 7 oz dried apricots, snipped with scissors
  • 1 cup pistachio nuts, chopped
  • 3 cups flour, divided
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp ginger
  • ¼ tsp baking soda
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup butter, softened
  • 2 cups sugar
  • 6 eggs
  • 1 cup water
  • ¼ cup apricot nectar
  • 2 tsp vanilla extract
  • ¼ cup apricot jam
Instructions
  1. Preheat oven to 350°F.
  2. Grease and lightly flour a 10 inch Bundt pan or any tube pan.
  3. In a medium bowl, toss apricots and pistachios with ¼ cup of the flour.
  4. Set aside.
  5. In a separate bowl combine remaining dry ingredients.
  6. In a large bowl, beat butter, for 30 seconds; gradually add sugar and beat until light and fluffy.
  7. Beat in eggs, one at a time, beating about 1 minute after each addition.
  8. Mix in water, apricot nectar and vanilla.
  9. Add flour mixture, beating until blended.
  10. Stir in nut mixture by hand.
  11. Pour batter in tube or Bundt pan, smoothing the top.
  12. Bake 50-55 minutes or until an inserted toothpick comes out clean.
  13. Let cool in pan 10 minutes.
  14. Loosen from pan and invert onto a plate.
  15. In microwave safe bowl, melt apricot jam until smooth, 20-40 seconds.
  16. Brush warm glaze over cake.
  17. Decorate or garnish as desire.
Recipe by SacoFoods at http://www.sacofoods.com/mediterranean-apricot-pistachio-pound-cake/