Chocolate-Apricot Pound Cake

• 2 14 cups unbleached all-purpose flour
• 2 tablespoons unbleached all-purpose flour
• 1 tablespoon potato starch
• 14 teaspoon baking soda
• 14 teaspoon salt
• 34 cup dried apricot
• 2 tablespoons extra finely granulated sugar
• 2 teaspoons cornstarch
• 12 cup 60% bittersweet chocolate
• 12 cup sour cream
• 1 tablespoon half-and-half
• 14 cup Amaretto
• 12 teaspoon vanilla extract
• 5 ounces unsalted butter, room temperature (1 stick Tablespoons)
• 2 34 cups extra finely granulated sugar (2 1/4 cups or 18 ozs.)
• 4 large eggs
• 12 cup apricot jam or 12 cup apricot preserves
• 1 tablespoon apricot brandy

1. PREPARE AHEAD OF TIME:.
2. Pulse the apricots, sugar, and cornstarch in a food processor to chop the fruit into 1/2-inch pieces.
3. Add the chocolate and continue to pulse 2 to 3 times for three seconds each or until the chocolate is broken into small 1/2-inch pieces.
4. Set aside to combine with the other dry ingredients.
5. INSTRUCTIONS:.
6. Preheat the oven to 350F.
7. Set the rack in the middle of the oven.
8. Sift the flour directly into a bowl.
9. Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk for 10 seconds to blend; set aside.
10. Measure the liquid ingredients into a separate bowl, whisk to combine, and set aside.
11. Measure the butter and sugar into separate bowls and set aside.
12. Crack the eggs into a small bowl and set aside.
13. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 3 to 4 minutes.
14. With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition.
15. Stop the mixer and scrape the sides of the bowl.
16. Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture.
17. Move swiftly through this step to avoid overworking the batter.
18. Stop the mixer and scrape the sides of the bowl all the way down.
19. Don't miss the clumps of ingredients hiding on the bottom of the bowl.
20. Mix on medium speed for 25 to 30 seconds to develop the batter's structure.
21. Spray the pan well with a nonstick spray.
22. Fill the bundt pan about three-quarters full by depositing the batter with the rubber spatula in small clumps around the prepared pan instead of by pouring it into one spot.
23. Level the batter with the rubber spatula and bake 45-50 minutes
24. Once the edges of the cake are browning and the surface appears dry, test for doneness by inserting a bamboo skewer in the center of the cake; when the skewer shows some crumbs - the cake is done.
25. Remove the pan from the oven and place on a heat-resistant surface or wire rack.
26. Once the cake has cooled for 5 to 10 minutes, remove the cake by inverting the pan onto a flat surface.
27. Allow it to cool to room temperature, about 30 minutes, before glazing.
28. Store under a cake dome at room temperature, or wrapped in plastic in the fridge for up to 1 week.
29. **Alcohol-free variation: Omit the amaretto and vanilla.
30. Add the seeds of 1 vanilla pod to butter and 1 tablespoon alcohol-free almond extract.
31. GLAZE:.
32. Heat the apricot jam or preserves and water (if using) in a small saucepan over medium heat until liquid (melted).
33. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
34. (If using, add the liqueur at this point.)
35. Drizzle the apricot preserves along the sides and then in the center of the cake.
36. Glaze makes enough for an 8 or 9 inch cake.

flour, flour, potato starch, baking soda, salt, apricot, sugar, cornstarch, chocolate, sour cream, vanilla, butter, sugar, eggs, apricot, apricot brandy

Taken from www.food.com/recipe/chocolate-apricot-pound-cake-337674 (may not work)