Apricot Pecan Pound Cake

In bowl, beat egg whites with cream of tartar until soft peaks form; beat in 1/4 cup (50 mL) of the sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Set aside.

In large bowl, beat butter with remaining sugar until light and fluffy. Beat in egg yolks, one-quarter at a time; beat in orange rind.

In separate bowl, whisk together flour, baking soda and salt ; set 1/2 cup (125 mL) aside. Stir half of the remaining flour mixture into batter; stir in 1/3 cup (75 mL) of the orange liqueur, then remaining flour.

Toss together pecans, apricots, raisins and reserved flour mixture; sprinkle over batter and stir in. Stir in about one-quarter of the egg whites; fold in remaining whites. Scrape into one 9- x 5-inch (2 L) and three 5-3/4- x 3-1/4-inch (625 mL) parchment paper-lined loaf pans. Tap pans lightly on counter; smooth top. Bake in centre of 300°F (150°C) oven for 1-1/2 hours for small pans and 2 hours for large pan or until golden and tester inserted in centre comes out clean. Let cool in pans on rack for 30 minutes. Turn out, right side up, onto rack; let cool.

Remove paper; place on plastic wrap. Brush with remaining orange liqueur. Seal in wrap, then foil. Store in cool place for 1 week. (Make-ahead: Freeze for up to 1 month.)

Additional information :

Tips: To keep these dense cakes moist and evenly coloured during cooking:
Choose shiny pans; line with white parchment paper;

Before heating oven, place shallow roasting pan on lowest rack; fill half-full with hot water;

Place foil loosely over cakes after about 1 hour of baking.

Source : Canadian Living Magazine: November 1999