Yield: 1 servings
|1½ cup||Unsalted butter; melted, cooled|
|\N \N||Butter; for greasing pans|
|2⅔ cup||Sifted flour; plus more|
|6 larges||Eggs; room temperature|
|1¼ cup||Granulated sugar|
|1 teaspoon||Pure vanilla extract|
|\N \N||Grated zest of 1 lemon|
|1 tablespoon||Fresh lemon juice|
|1 cup||Apricot jam|
|¼ cup||Cognac or fresh orange juice|
|1 cup||Confectioners' sugar|
Heat the oven to 350 degrees. Butter and flour two 3- by 10-inch loaf pans.
Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and granulated sugar until mixture holds a ribbon-like trail on the surface when you raise the whisk, 3 to 5 minutes.
Add vanilla and lemon zest; beat to combine. Sift a third of the flour over the batter; gently fold in with a rubber spatula. Add remaining flour in two more batches. Fold in melted butter. Divide batter evenly between pans.
Place pans on a baking sheet; transfer to oven. Bake until cakes pull away from sides of pans, 50 to 55 minutes. Transfer pans to wire rack set over a baking sheet, let cool 5 minutes. Invert pans, releasing cakes. Trim tops of cakes level with a serrated knife. Place cakes top-sides-down on rack.
Combine apricot jam and cognac in a small saucepan. Set over medium-low heat; cook 3 minutes. Set a fine sieve over a small bowl. Using a rubber spatula, press on solids, passing glaze through sieve. Brush tops and sides of cakes with apricot glaze. Let glaze set. In a small bowl, whisk together confectioners' sugar, 1 tablespoon water, and the lemon juice. Pour second glaze over cakes, letting it run down the sides. Let set; serve. Makes 2 cakes.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "2 cakes" Per serving: 5695 Calories (kcal); 306g Total Fat; (47% calories from fat); 70g Protein; 695g Carbohydrate; 1867mg Cholesterol; 507mg Sodium Food Exchanges: 15½ Grain(Starch); 4 ½ Lean Meat; 0 Vegetable; 0 Fruit; 57 ½ Fat; 30 ½ Other Carbohydrates Recipe by: Martha Stewart
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