Apricot Glazed Rum Coffee Cake for Bundt Pan

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Total Time
4hrs
Prep
3 hrs
Cook
1 hr

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

Nutrition

Directions

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