Apricot Glazed Rum Coffee Cake for Bundt Pan

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
4hrs
Ingredients:
12
Serves:
16
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes