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Prep 30 mins
Cook 1 hr 15 mins
From the Italian Inn Cookbook. You can make this rum cake several days ahead. It's flavor improves with standing. Let warm to room temperature and flame at serving time.
- 1⁄2 cup dried apricot halves, coarsely chopped
- 3⁄4 cup golden rum
- 1 (16 ounce) can apricot halves, drained
- 1 cup butter, softened (2 sticks)
- 1⁄2 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups sugar
- 3 cups unsifted all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 (12 ounce) jar apricot preserves
- In a small bowl, combine chopped dried apricots and 1/4 c run. Let stand 20 minutes.
- Heat oven to 325º. Generously grease and flour a 10-inch Turk's turban mold or tube pan.
- In a food processor or blender process apricot halves until pureed. Stir in dried apricots with rum.
- In a large bowl, with electric mixer beat butter, sour cream, eggs, vanilla, and sugar until well blended.
- Add flour, salt, baking soda, and apricot puree mixture. Beat at low speed just until combined, scraping side of bowl frequently.
- Pour batter into prepared pan. Bake 1 1/4 hours or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen edges, invert and unmold cake onto flameproof plate with rim.
- In small saucepan, heat apricot preserves. Strain and stir in 1/4 cup rum. Brush apricot glaze over cake every few minutes while it's cooling until all glaze is used.
- If desired, garnish cake plate with clusters of seedless green grapes and fresh leaves. Bring cake to serving cart or side table. In a long handled ladle, gently warm remaining rum until vapors rise. Ignite and pour over cake. When flames subside, slice cake and serve.
Don't know how I missed this wonderful cake - so moist and keeps for days. Thanks so much for such a great addition to my files. We absolutely love any cake with rum but this is an exception.