Glazed Bourbon Orange Pound Cake With Apricot Orange Sauce Recipes

CARROT BUNDT® CAKE WITH ORANGE-BOURBON GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®).
• Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
• Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots and stir to coat. Fold in dry ingredients with a rubber spatula or large spoon until just barely combined with some small clumps; don't use a hand mixer. Pour batter into the prepared pan.
• Bake in the preheated oven until a knife inserted into the middle comes out mostly clean, 40 to 50 minutes. Transfer pan to a cooling rack and let cool, right-side up, for 15 minutes. Invert pan onto a plate and gently tap to remove the cake. Let cool completely.
• While cake is cooling, whisk butter, orange juice, orange zest, and bourbon together in a small saucepan over medium heat for glaze until boiling. Boil to fuse flavors, about 1 minute. Remove from heat and add powdered sugar, a small amount at a time, whisking until smooth before adding more. When glaze is at your desired consistency, liberally spoon over mostly-cooled cake.

GLAZED BOURBON-ORANGE POUND CAKE WITH APRICOT-ORANGE SAUCE

Steps:

• FOR CAKE: Preheat oven to 350 degrees F. 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.
• 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 over and around cake and serve.

BISQUICK APRICOT-GLAZED POUND CAKE

Steps:

• Heat oven to 350 degrees F.
• Grease a 10"x4" tube pan.
• Beat bisquick, sugar, flour, margarine, eggs, cream cheese, vanilla, and salt in large bowl on low speed, scraping bowl frequently, for about 30 seconds.
• Beat on medium speed scraping bowl occasionally 4 minutes.
• Pour batter into pan.
• Bake until wooden pick inserted in center comes out clean, 55-60 minutes.
• Cool 10 minutes; remove from pan.
• Heat 1/2 cup sugar and the water to boiling; reduce heat.
• Simmer uncovered 2 minutes; cool to lukewarm.
• Stir in the liqueur.
• Slowly drizzle over cake.
• Press the Apricot Preserves through a sieve.
• Heat preserves and sugar to boiling, sitrring constantly; reduce heat.
• Simmer uncovered until slightly thickened, 1 to 2 minutes.
• Cool slightly; spread over top, allowing some to drizzle down sides.