For The Pound Cake:
1 1/2 cups sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
2 tablespoons grated orange zest
1 teaspoon salt
5 large eggs
1/3 cup bourbon
2 1/4 cups all-purpose flour
For The Sauce:
2 1/2 cups apricot jam
1/2 vanilla bean, halved lengthwise
5 tablespoons orange juice
3 tablespoons bourbon
Tip: Sifting the flour is an important step when making a cake because it helps your cake rise evenly.
For The Cake:
Preheat oven to 350 degrees F (180 C). Butter 9-inch-diameter cake pan with 2-inch high sides. Line bottom of cake pan with parchment paper; butter paper.
Using electric stand mixer and paddle attachment, beat sugar, butter, orange zest and salt in large bowl on medium speed until light and fluffy. Beat in eggs one at a time. Gradually beat in bourbon. Add flour and beat just until blended. Transfer batter to prepared pan.
Bake until tester inserted into center of cake comes out clean, about 50 minutes. Transfer pan to cooling rack.
For The Glaze and Sauce:
Meanwhile, combine jam and vanilla bean in heavy small saucepan. Melt jam. Strain. Cool completely. Stir in orange juice and bourbon. Pour 1/2 cup glaze over cake, let stand 5 minutes. Pour another 1/2 cup glaze over cake. Cool 10 minutes. Turn cake out onto rack. Place cake right side up on rack and cool cake completely.
Cut cake into wedges. Transfer cake wedges to plates. Drizzle remaining sauce (glaze) over and around cake and serve.
Makes 10 servings.
Date: March 9, 2003