Apricot Rum Cake
- 1/4 cup dried apricot halves, coarsely chopped
- 3/4 cup golden rum
- 1 (16 ounce) can apricot halves
- 1 cup (2 sticks) butter, softened
- 1/2 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 (12 ounce) jar apricot preserves
- Best made several days ahead. Flavor improves with standing.
- In small bowl combine dried apricots and 1/4 cup rum; leave for 20 minutes.
- In food processor, puree apricot halves and stir to the apricot-rum mixture.
- Beat butter, sour cream, eggs, vanilla and sugar.
- Add flour, salt, and soda to the apricot mixture.
- Heat oven to 325 degrees F. Grease well a 10-inch Turk's turban mold.
- Bake for 1 1/4 hours or until done.
- Cool in pan for 5 minutes, loosen edges, invert and unmold
cake onto flame-proof plate with rim.
- In a small saucepan, heat apricot preserves, stir in 1/4 cup rum and brush apricot
glaze over cake every few minutes while it is cooling.
- In long-handled metal ladle,
warm remaining rum until vapors rise. Ignite and pour over cake. When flames subside,
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