Apricot Rum Cake Recipes

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.

APRICOT-ALMOND-RUM POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter a 9 inch tube pan generously, and dust with ground almonds.
• Combine apricots with rum and set aside.
• In a large mixing bowl, cream butter with almond paste and 1/2 cup sugar.
• Add egg yolks and beat until light and fluffy.
• Mix in apricots in rum and almond extract until well blended.
• Mix in flour until well blended, but don't over mix.
• In another bowl beat egg whites until fluffy.
• Into the egg whites, gradually beat in remaining 1/2 cup of sugar until stiff and shiny.
• Mix 1/3 of the egg whites into the creamed mixture.
• Carefully fold in the remaining egg whites until well blended but not overmixed.
• Pour batter into prepared pan.
• Bake for 60-65 minutes, or until a cake tester inserted in the center comes out clean and cakes slightly pulls away from side of pan. I start checking at about 55 minutes.
• Note* The Rum flavor is faint, but complimentary. If you want a more pronounced rum flavor, sub rum extract for the almond extract.

APRICOT BRANDY POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
• Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

APRICOT GINGER POUND CAKE WITH RUM GLAZE (BUNDT)

Steps:

• To ensure all the ingredients are at room temperature, set them out at least 2 hours before making the batter.
• Position a rack in the lower third of an oven and preheat to 325°F
• Thoroughly grease and flour a 10-cup fleur-de-lis cake pan or standard Bundt pan.
• In a small bowl, whisk together the sour cream and milk until blended; set aside.
• Place the butter in the bowl of an electric mixer and sift the flour, sugar, salt and baking powder over the butter.
• Add the eggs, vanilla and sour cream mixture. Fit the bowl on the mixer and, using the paddle attachment, beat on low speed until the mixture is creamy and smooth, 1 1/2 to 2 minutes.
• Stop the mixer and scrape the sides of the bowl occasionally.
• Remove the bowl from the mixer and, using a large spatula, gently fold the ginger and apricots into the batter.
• Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center.
• Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
• Transfer the cake to a wire rack and cool upright in the pan for 10 minutes.
• Tap the sides of the pan and invert the cake out onto the rack. Set the rack over a sheet of waxed paper.
• To make the glaze, in a small bowl, whisk together the rum, water and sugar until blended.
• Using a pastry brush, generously brush the surface of the warm cake with the glaze.
• Let the glazed cake cool completely, 1 to 2 hours, before serving.
• Serves 16.

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