Apricot Rum Cake

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  • 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


  1. Best made several days ahead. Flavor improves with standing.
  2. In small bowl combine dried apricots and 1/4 cup rum; leave for 20 minutes.
  3. In food processor, puree apricot halves and stir to the apricot-rum mixture.
  4. Beat butter, sour cream, eggs, vanilla and sugar.
  5. Add flour, salt, and soda to the apricot mixture.
  6. Heat oven to 325 degrees F. Grease well a 10-inch Turk's turban mold.
  7. Bake for 1 1/4 hours or until done.
  8. Cool in pan for 5 minutes, loosen edges, invert and unmold cake onto flame-proof plate with rim.
  9. 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.
  10. In long-handled metal ladle, warm remaining rum until vapors rise. Ignite and pour over cake. When flames subside, slice.

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