Pound Cake with Grand Marnier-Poached Apricots

Ingredients

• 0.5 teaspoons cream of tartar 
• 8 ounces apricot dried
• 6 large eggs 
• 3 cups flour all-purpose plus more for pan
• 0.7 cup grand marnier 
• 0.7 cup granulated sugar 
• 0.5 teaspoons ground cardamom 
• 0.5 cup cup heavy whipping cream 
• 1 teaspoon kosher salt 
• 12 servings accompaniment: lightly whipped cream sweetened (for serving)
• 2 cups caster sugar 
• 2 cups butter unsalted plus more for pan room temperature (4 sticks)
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• hand mixer
• spatula

Directions

1. Place a rack in middle of oven; preheat to 325°F. Butter and flour pan.
2. Whisk salt, cream of tartar, cardamom, and 3 cups flour in a medium bowl.
3. Using an electric mixer on high speed, beat 2 cups butter until very light and fluffy, about 5 minutes. Reduce speed to low and gradually add superfine sugar. Increase speed to high and beat until very light and creamy, 6–8 minutes longer.
4. Add eggs 1 at a time, beating to blend between additions. Beat in cream and vanilla. Reduce speed to low; gradually add dry ingredients, mixing until mostly combined. Finish mixing with a rubber spatula just until combined. Scrape batter into prepared pan.
5. Bake cake, rotating halfway through, until top is golden brown and a tester inserted into the center comes out clean, 70–80 minutes.
6. Transfer pan to a wire rack; let cake cool completely before turning out.
7. DO AHEAD: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
8. Bring Grand Marnier, granulated sugar, and 2/3 cup water to a boil in a small saucepan, stirring to dissolve sugar.
9. Add apricots and ginger, reduce heat to low, and simmer gently until apricots are very soft, 20–25 minutes.
10. Let cool.
11. Remove ginger just before serving.
12. Serve cake with apricots and syrup and whipped cream.
13. DO AHEAD: Apricots can be poached 1 week ahead. Cover and chill.