Number of servings :
Type of meal : | Cakes | Cakes
Special diet :
1 pkg (208 g) frozen loaf pound cake
1 cup (250 mL) apricot preserves
2 tbsp (25 mL) brandy
2 tbsp (25 mL) butter or margarine
1 tbsp (15 mL) light corn syrup
2 squares (30 g each) semisweet baking chocolate
- Trim crust, top and sides from the pound cake. Cut lengthwise into thirds. Set aside. Place the preserves in 2-cup (500 mL) measure. Microwave at High 1 ½ to 2 minutes, or until hot and bubbly. Press through wire strainer into small bowl. Discard pulp. Add 1 tbsp (15 mL) brandy to strained liquid. Set aside.
- To assemble cake, place bottom layer on wire rack. Spread with 2 tbsp (25 mL) strained preserves. Add second layer and spread with 2 tbsp (25 mL) strained preserves. Add top layer. Spread top and sides with remaining preserves. Refrigerate about 1 hour.
- To prepare chocolate frosting, place butter, remaining 1 tbsp (15 mL) brandy and the corn syrup in 2-cup (500 mL) measure. Microwave at High 1 ½ to 2 minutes, or until butter melts and mixture just comes to a boil. Add chocolate, stirring to melt. Cool until warm. Spread top and sides of cake with frosting. Refrigerate about 30 minutes, or until frosting is firm. Transfer to serving plate.
Imported on 2011-01-20 20:26:46 — Original ID:1471