Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Apricot Rum Cake Recipe
    Lost? Site Map

    Apricot Rum Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    30 mins

    1 hr 15 mins

    TxGriffLover's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl, combine chopped dried apricots and 1/4 c run. Let stand 20 minutes.
    2. 2
      Heat oven to 325º. Generously grease and flour a 10-inch Turk's turban mold or tube pan.
    3. 3
      In a food processor or blender process apricot halves until pureed. Stir in dried apricots with rum.
    4. 4
      In a large bowl, with electric mixer beat butter, sour cream, eggs, vanilla, and sugar until well blended.
    5. 5
      Add flour, salt, baking soda, and apricot puree mixture. Beat at low speed just until combined, scraping side of bowl frequently.
    6. 6
      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.
    7. 7
      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.
    8. 8
      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.

    Ratings & Reviews:

    • on November 17, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Apricot Rum Cake

    Serving Size: 1 (208 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 589.6
     
    Calories from Fat 173
    29%
    Total Fat 19.2 g
    29%
    Saturated Fat 11.4 g
    57%
    Cholesterol 107.6 mg
    35%
    Sodium 334.9 mg
    13%
    Total Carbohydrate 93.0 g
    31%
    Dietary Fiber 1.9 g
    7%
    Sugars 59.6 g
    238%
    Protein 6.3 g
    12%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes