Name: Pound Cake with Grand Marnier–Poached Apricots
Cook time: 45 minutes
Total time: 3 hours
Yield: 12 Servings
Ingredients: 2 cups (4 sticks) unsalted butter, room temperature, plus more for pan; 3 cups all-purpose flour, plus more for pan; 1 teaspoon kosher salt; ½ teaspoon cream of tartar; ¼ teaspoon ground cardamom; 2 cups superfine sugar; 6 large eggs; ½ cup heavy cream; 1 teaspoon vanilla extract; ⅔ cup Grand Marnier; ⅔ cup granulated sugar; 2 cups dried apricots (about 8 oz.); 1 1½” piece peeled ginger, sliced; Lightly sweetened whipped cream (for serving)

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Hirsheimer & Hamilton

Beating the butter and sugar until light and fluffy is essential to this pound cake’s moist, tender crumb and the Grand-Marnier Poached Apricots add a boozy yet sweet kick.

Recipe notes