Glazed Bourbon-Orange Pound Cake with Apricot-Orange Sauce

FOR CAKE: Preheat oven to 350 degrees F. Butter 9-inch-diameter cake pan with 2-inch high sides. Line bottom of cake pan with parchment paper; butter paper.

Using electric stand mixer and paddle attachment, beat sugar, butter, orange zest and salt in large bowl on medium speed until light and fluffy. Beat in eggs one at a time. Gradually beat in bourbon. Add flour and beat just until blended. Transfer batter to prepared pan.

Bake until tester inserted into center of cake comes out clean, about 50 minutes. Transfer pan to cooling rack.

Meanwhile, combine jam and vanilla bean in heavy small saucepan. Melt jam. Strain. Cool completely. Stir in orange juice and bourbon. Pour 1/2 cup glaze over cake, let stand 5 minutes. Pour another 1/2 cup glaze over cake. Cool 10 minutes. Turn cake out onto rack. Place cake right side up on rack and cool cake completely.

Cut cake into wedges. Transfer cake wedges to plates. Drizzle remaining sauce over and around cake and serve.