Apricot Nectar Bundt With Hot Buttered Rum Syrup Recipes

APRICOT NECTAR CAKE

Steps:

• Preheat oven to 325F and grease a bundt pan well.
• In the bowl of a stand mixer (or in a mixing bowl with an electric mixer), combine lemon cake mix, lemon gelatin, apricot nectar, vegetable oil, and eggs.
• Mix on low speed just until ingredients are combined, then increase speed to high and mix for two minutes.
• Pour batter into prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan for about 15 minutes, then carefully loosen from the sides of the pan by sliding a knife around the edges. Invert cake onto a serving plate.
• While the cake is still warm, whisk together confectioner's sugar and lemon juice until smooth. Brush glaze onto warm cake. The glaze will harden into a satiny finish as the cake cools.

HOT BUTTERED RUM CAKE

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
• Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
• Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
• Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
• Add the dry ingredients and mix until combined. (It will look like crumb topping.)
• Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
• Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
• Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes.
• Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer.
• For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
• Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
• Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.)

HOT SPICED BUTTERED RUM

Steps:

• In a small bowl mix the butter with the sugar, vanilla, cinnamon, allspice, and nutmeg until thoroughly combined.
• Warm the pineapple juice in a medium saucepan until very hot, but not boiling. Remove from the heat and whisk in spiced butter until combined. Divide the rum among 4 mugs. Pour the pineapple juice into the mugs. Drop a cinnamon stick into each mug to use as a swizzle stick. Serve.

APRICOT NECTAR BUNDT WITH HOT BUTTERED RUM SYRUP

Steps:

• Preheat oven to 325 degrees. Grease and flour a Bundt pan. Set aside.
• In large mixer bowl, mix together cake mix, dry pudding powder, nectar, oil, and lemon extract. Add eggs, one at a time and beat well after each addition.
• Pour batter into prepared Bundt pan and bake @ 325 degrees until top springs back when lightly touched and tester comes out clean. This should take 40-55 minutes. Mine was perfect @ 40 minutes. Do not overbake. You want this to remain moist inside.
• While cake is baking, make your buttered rum syrup: Melt butter over low heat. Add lemon juice and zest, and nectar. Gradually add confectioners sugar, stirring well to remove any lumps. Cook and stir until slightly thickened. Remove from heat and stir in rum. Your syrup will be thin. This works well to soak into the cake and all ingredients are needed to produce the flavor we want.
• After removing cake from oven, carefully poke holes in top with a skewer or chopstick. While cake and syrup are still warm, slowly pour 1/2 of syrup over cake and into holes.
• Allow cake to remain in pan for 20 minutes. Turn cake out onto cake plate. Poke holes in top of cake. Stir remaining syrup well and slowly pour over cake. Allow cake to sit and cool completely prior to slicing. Cook's tip: cake is even more moist and flavorful the next day. Kick it up a notch by serving with canned fruit on the slice or on the side.

MOM'S APRICOT NECTAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9x13-inch cake pan.
• Mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. Stir apricot nectar into the batter and mix well.
• Pour batter into the prepared cake pan.
• Bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. A toothpick inserted into the center of the cake should come out clean or with moist crumbs. Check for doneness after 20 minutes.
• Cool cake completely.
• Mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. Frosting should run slightly but not be a thin runny glaze.
• Spread frosting on cooled cake and sprinkle with lemon zest to serve.

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

APRICOT NECTAR CAKE

Steps:

• Mix all ingredients well.
• Bake 1 hour in 300 F oven in a greased and floured bundt pan.
• Mix glaze ingredients and pour over cake while still hot.

APRICOT NECTAR CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
• Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
• Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
• To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.

APRICOT NECTAR CAKE I

Steps:

• Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
• Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
• Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
• In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.

HOT BUTTERED RUM

Steps:

• In a mug or heat-proof glass, stir 1/4 cup of the very hot water with the dark brown sugar until the sugar dissolves. Add the rum. Fill the glass with the remaining hot water.
• Float the pat of butter on top and stir it into the drink using the cinnamon stick.

HOT APRICOT BUTTERED RUM

Steps:

• In a saucepan stir together the brown sugar, the water, the butter, the cinnamon, the nutmeg, and the cloves and simmer the mixture, stirring occasionally, for 5 minutes. Stir in the rum, the brandy, and the lemon juice, divide the mixture among 4 heated mugs, and garnish each drink with a cinnamon stick.