Best 4 Apricot Rum Cake Recipes

APRICOT RUM CAKE

Steps:

• 1. Pre-heat oven to 350 degrees. Beat together first 4 ingredients for 5 min. Put into a buttered bundt pan and bake on Center shelf of the oven for 40 min until toothpick inserted in center comes out clean.
• 2. In the meantime put in the top of a double boiler over simmering water the Butter, sugar and rum. Stir until butter and sugar are melted.
• 3. When cake comes out of the oven pour the glaze (or spoon evenly) over the top of the cake and let sit in the pan for 1 hour.
• 4. Unmold and turn right side up. Cover with plastic wrap loosely then cover with foil. Enjoy

POUND CAKE WITH TROPICAL FRUIT AND RUM-APRICOT SAUCE

Steps:

• In a medium saucepan, mix the apricot jam with the water, rum and fruit.Bring to a boil over medium heat. Boil until sauce is thickened and syrupy, about 5 minutes. Cool slightly.
• To serve: place a slice or two of pound cake in serving plate, top with some fruit and syrup. Garnish with a dollop of whipped cream.

APRICOT RUM CAKE

Steps:

• In a small bowl, combine chopped dried apricots and 1/4 c run. Let stand 20 minutes.
• Heat oven to 325º. Generously grease and flour a 10-inch Turk's turban mold or tube pan.
• In a food processor or blender process apricot halves until pureed. Stir in dried apricots with rum.
• In a large bowl, with electric mixer beat butter, sour cream, eggs, vanilla, and sugar until well blended.
• Add flour, salt, baking soda, and apricot puree mixture. Beat at low speed just until combined, scraping side of bowl frequently.
• Pour batter into prepared pan. Bake 1 1/4 hours or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen edges, invert and unmold cake onto flameproof plate with rim.
• In small saucepan, heat apricot preserves. Strain and stir in 1/4 cup rum. Brush apricot glaze over cake every few minutes while it's cooling until all glaze is used.
• If desired, garnish cake plate with clusters of seedless green grapes and fresh leaves. Bring cake to serving cart or side table. In a long handled ladle, gently warm remaining rum until vapors rise. Ignite and pour over cake. When flames subside, slice cake and serve.

APRICOT-RUM CAKE

Steps:

• To make chiffon cake: Let egg whites warm to room temperature in large bowl of electric mixer--about 1 hour.
• Preheat oven to 325*F. Sift flour with 1 1/2 cups sugar, the baking powder and salt into another large bowl. Make well in center.
• Add, in order, oil, egg yolks, 3/4 cup water, the orange peel and vanilla; beat with spoon until smooth.
• In large bowl of electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is slowly raised.
• Pour egg-yolk mixture gradually over egg whites; with rubber scraper or wire whisk, using an under-and-over motion, gently fold into egg whites just until blended.
• Turn into ungreased 10-inch tube pan; bake 55 minutes.
• Increase temperature to 350*F; bake 10 minutes longer, or until cake tester inserted in center comes out clean.
• Invert pan over neck of bottle; let cake cool completely--1 1/2 hours.
• Meanwhile, make rum syrup: In medium saucepan, combine sugar with 1 1/2 cups water; bring to boiling, stirring until sugar is dissolved. Add orange and lemon slices. Boil uncovered, 10 minutes, or until syrup measures 1 cup. Remove from heat. Add rum.
• With cake tester, make holes, 1 inch apart, in top of cake in pan. Pour warm syrup over cake, 1/4 cup at a time. Let stand at room temperature 1 hour, or until all syrup is absorbed.
• Make apricot glaze: In small saucepan, melt preserves over low heat. Stir in lemon juice (or orange juice); strain.
• Carefully loosen cake from pan; invert onto wire rack; then turn, top side up, onto serving plate.
• Brush glaze over top and side of cake. Refrigerate.
• To serve: Garnish cake with apricots, figs, nuts and, if desired, green leaves. Cut cake into wedges. Pass whipped cream, to spoon over cake slices on serving plates.
• Refrigerate any left-over cake.