Apricot Rum Cake

Recipe by TxGriffLover
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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