Apricot Pound Cake | RICARDO

Ingredients

• 1/2 cup (125 ml) dried apricots, diced
• 4 eggs, separated
• 1/4 teaspoon (1 ml) cream of tartar
• 1 cup (250 ml) unsalted butter, softened
• 1 cup (250 ml) sugar
• 1 1/2 cups (375 ml) all-purpose flour
• 1 teaspoon (5 ml) vanilla extract
• 1/2 cup (125 ml) icing sugar
• 4 teaspoons (20 ml) Peach Schnapps