Apricot-Almond-Rum Pound Cake

75 mins (prep 15, cooking 60)
10 ingredients
10-12 servings
I got this recipe from my Mom's recipe collection. Flecked with apricot bits and flavored with rum and almonds, this is a moist and delicious pound cake. The recipe calls for light rum, but I have used dark rum and it was just as delicious. If you have the willpower, the cake tastes even better if wrapped when cool, and left overnight before cutting. I didn't name the recipe, but I don't know if I would classify this as a Pound Cake as it is quite light, just a bit denser than an angel food cake IMHO.

Categories:  italian , north-american , breakfast , brown-bag , <-4-hours , brunch , low-sodium , low-in... , time-to-make , european , cakes , american , to-go... , dessert ,
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Serving Size (98.9 g)
Servings 10
Amount per Serving
Calories 416.02 Calories from Fat 184.05
% Daily Value *
Total Fat 20.45g 314.61%
Saturated Fat 10.92g 546.09%
Trans Fat 0.68g %
Cholesterol 44.51mg 148.37%
Sodium 137.28mg 57.2%
Total Carbohydrate 53.9g 179.67%
Dietary Fiber 2.82 g 112.76%
Sugars 36.59 g %
Protein 4.18g 83.61%
Vitamin A 1370.86IU% Vitamin C 0.24mg%
Calcium 34.99mg% Iron 1.72mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
almond paste