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Apricot Glazed Rum Coffee Cake for Bundt Pan
By HeatherFeather on September 30, 2004
0 Reviews
- Prep Time: 3 hrs
- Total Time: 4 hrs
- Servings: 16
About This Recipe
"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."
Ingredients
- 4 1/2 teaspoons active dry yeast
- 1/4 cup lukewarm water
- 3/4 cup milk, lukewarm
- 4 cups sifted all-purpose flour
- 1 cup butter
- 3/4 cup granulated sugar
- 5 large eggs
- 1 teaspoon salt
- 1 lemon, zest of
- 1 teaspoon rum flavoring
- 1 cup apricot jam
- 1 tablespoon rum
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.
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Apricot Glazed Rum Coffee Cake for Bundt Pan (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (108 g)
Servings Per Recipe: 16
- Amount Per Serving
- %
- Calories 336.3
- Calories from Fat 124
- 37%
- Amount Per Serving
- %
- Total Fat 13.8g
- 21%
- Saturated Fat 8.0g
- 40%
- Cholesterol 98.2mg
- 32%
- Sugars 16.9 g
- Sodium 263.8mg
- 10%
- Total Carbohydrate 47.2g
- 15%
- Dietary Fiber 1.1g
- 4%
- Sugars 16.9 g
- 67%
- Protein 6.2g
- 12%
Reviews
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