Glazed Bourbon-orange Pound Cake With Apricot-orange Sauce

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• 1 1/2 cups sugar
• 1 1/4 cups 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
• 2 1/2 cups apricot jam
• 1/2 vanilla bean, halved lengthwise
• 5 tablespoons orange juice
• 3 tablespoons bourbon

Recipe

• 1 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.
• 2 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.
• 3 bake until tester inserted into center of cake comes out clean, about 50 minutes. transfer pan to cooling rack.
• 4 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.
• 5 cut cake into wedges. transfer cake wedges to plates. drizzle remaining sauce over and around cake and serve.