Apricot-Ginger Pound Cake With Rum Glaze

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
550
FAT
80%
CHOL
70%
SOD
37%

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Ingredients for 16 servings

1/3 cup sour cream

1/3 cup milk

24 Tbs. (3 sticks) unsalted butter, very soft

3 1/2 cups cake flour

3 cups sugar

3/4 tsp. salt

1/2 tsp. baking powder

7 eggs

1 1/2 tsp. vanilla extract

1/4 cup coarsely chopped crystallized ginger

1/4 cup coarsely chopped dried apricots

2 Tbs. dark rum

2 Tbs. water

3/4 cup sugar

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