About this recipe:I have always like simple cakes, and if they're easy to do...all the better! I find Tish Boyle's recipes are such. Even some of her most luscious cakes in The Cake Book look gentle enough to attempt for a non professional like me. This is based on Boyle's Cherry-Almond Cream Cheese Pound Cake baked in a bundt pan. I didn't have a bundt pan at the time of making this so I used a 9 inch loose-bottom round pan, which works well too. I would love to follow her recipe by using cherries but I didn't have any so I used apricots as substitute. Since I love almond and wanted the cake to a slightly coarser degree with full almond taste, I substituted 1 cup of cake flour with ground almond. I also didn't have kirsch and since I did not use cherry so it was okay. I used rum instead. Sugar was reduced by half cup. The recipe below is based on my alterations as mentioned.
1/4 cup dried apricots, coarsely chopped (4 oz/114 g)
2 tbsps rum or hot water
2 cups cake flour
3/4 tsp baking powder
1/4 tsp baking soda
1 cup ground almond
A pinch of salt
1 cup butter, softened (8 oz/227 g)
1 cup cream cheese, softened (8 oz/227 g)
1.5 cups sugar
5 large eggs
1.5 tsp vanilla extract
1 tsp almond extract
Place the apricot and rum or hot water in a bowl and let it stand for 20 minutes.
Sift the flour, ground almond, baking powder, baking soda together and blend well with the ground almond and salt. Set aside.
In an electric mixer bowl, cream the butter and cream cheese until creamy, then gradually add the sugar and beat at medium speed until well-blended and light.
Add the eggs, one at a time, beating well after each addition. Then, beat in the vanilla and almond extract.
Add the flour mixture at low speed, until just blended. Mix in the apricot and give the batter a good stir.
Pour the batter in a greased or lined pan and bake in a preheated oven of 325 F for 65 minutes OR until a cake tester inserted in the center comes out clean. Cool the cake in the pan for 15 minutes and then unmold it.