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    You are in: Home / Recipes / Apricot Glazed Rum Coffee Cake for Bundt Pan Recipe
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    Apricot Glazed Rum Coffee Cake for Bundt Pan

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    3 hrs

    1 hrs

    HeatherFeather's Note:

    You will need a 10inch size tube pan or Bundt pan for this recipe. This is one from my Great Aunt's collection. This originally came from the Chicago Tribune.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Dissolve yeast in lukewarm water; add milk and 1 cup of the flour; beat until smooth.
    2. 2
      Cover and let rise for 1 hour.
    3. 3
      Cream butter and sugar together until light& fluffy.
    4. 4
      Beat in eggs, one at a time, using a mixer.
    5. 5
      Add yeast mixture and remaining flour, the salt, lemon zest, and rum flavoring, beating well.
    6. 6
      Pour into a greased 10" tube pan or Bundt pan.
    7. 7
      Cover and let rise until light, about 1 hour.
    8. 8
      Bake at 350 F (preheated) for 50 minutes.
    9. 9
      Let rest 5 minutes in pan before attempting to remove.
    10. 10
      Heat jam with, then force through a strainer.
    11. 11
      Mix strained jam with rum and let cooly slightly.
    12. 12
      Pour over still warm cake.

    Ratings & Reviews:

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    Nutritional Facts for Apricot Glazed Rum Coffee Cake for Bundt Pan

    Serving Size: 1 (108 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 336.3
     
    Calories from Fat 124
    37%
    Total Fat 13.8 g
    21%
    Saturated Fat 8.0 g
    40%
    Cholesterol 98.2 mg
    32%
    Sodium 263.8 mg
    10%
    Total Carbohydrate 47.2 g
    15%
    Dietary Fiber 1.1 g
    4%
    Sugars 16.9 g
    67%
    Protein 6.2 g
    12%

    The following items or measurements are not included:

    lemons, zest of

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