Lemon Pound Cake:
8 tablespoons butter, room temperature
1/2 cup sugar
3 each eggs, separated, at room temperature
1 tablespoon dark rum
1/2 tablespoon lemon reduction (2 tablespoons lemon juice and
zest of lemon reduced three-fourths over medium heat to 1/2 tablespoon)
2/3 cup flour, sifted
Scant 1/2 teaspoon baking powder
1/2 cup sugar
3 tablespoons water
1/2 cup heavy cream
12 each apricots, pitted and cut into 1/4 inch pieces
1/8 tablespoon ground pepper
For the Lemon Pound Cake:
Cream the butter and 2/3 of the sugar until light and lemon colored. Add the egg yolks slowly—one at a time. Add rum, lemon reduction, flour and baking powder, and mix until just combined. In a separate bowl, whip the egg whites with the remaining sugar until soft peaks are formed. Fold 1/2 of the egg whites into the butter and sugar mixture. Repeat with remaining egg whites. Pipe the mixture evenly into 6 non-stick molds, or into 6 regular molds that have been buttered and floured and have a piece of parchment paper on the bottom (could also use custard cups or ramekins). Bake in a 325 to 350 degree oven for about 11-12 minutes until firm.
For the Caramelized Apricots:
Mix the sugar and water in a small saucepan and caramelize over medium heat. When deep golden in color, slowly and carefully mix in the heavy cream. Bring to a boil and add the apricots and pepper. Cook until the apricots are tender. Remove the apricots and set aside. Simmer the sauce for an additional 7-10 minutes until thick and syrupy.
To Finish and Serve:
Warm the cakes in the molds in 350 degree oven for 5 minutes. Remove the cakes from the molds onto each of 6 serving plates. Serve with the apricots, the caramel sauce and your favorite ice cream.
Winning Styles Cookbook
Recipes from the James Beard Foundation Award-Winning Chefs
Feeding Frenzy, Inc.
4-color photography throughout
Recipe reprinted by permission.
This page created February 2004
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