- 2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour, plus more for pan
- 1 teaspoon kosher salt
- 1/2 teaspoons cream of tartar
- 1/2 teaspoons ground cardamom
- 2 cups superfine sugar
- 6 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2/3 cup Grand Marnier
- 2/3 cup granulated sugar
- 2 cups dried apricots (about 8 ounces)
- 1 1 1/2″ piece peeled ginger, sliced
- Lightly sweetened whipped cream (for serving)
- Special equipment: A 10″-diameter tube pan or angel food cake pan
- Place a rack in middle of oven; preheat to 325°F. Butter and flour pan. Whisk salt, cream of tartar, cardamom, and 3 cups flour in a medium bowl.
- 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. 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.
- Bake cake, rotating halfway through, until top is golden brown and a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool completely before turning out.
- DO AHEAD: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
- Bring Grand Marnier, granulated sugar, and 2/3 cup water to a boil in a small saucepan, stirring to dissolve sugar. Add apricots and ginger, reduce heat to low, and simmer gently until apricots are very soft, 20–25 minutes. Let cool.
- Remove ginger just before serving. Serve cake with apricots and syrup and whipped cream.
- DO AHEAD: Apricots can be poached 1 week ahead. Cover and chill.