Recipe by TxGriffLover
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.
Top Review by waynejohn1234
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.
- 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
Directions See How It's Made
- 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.