Apricot-Rum Cake

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READY IN: 4hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup egg white (CAKE recipe)
  • 2
    cups sifted all-purpose flour (sift flour before measuring)
  • 1 12
    cups sugar
  • 3
    teaspoons baking powder
  • 1
    teaspoon salt
  • 12
    cup vegetable oil
  • 5
    egg yolks, lightly beaten in a small bowl
  • 34
    cup water
  • 3
    tablespoons grated orange peel
  • 1
    teaspoon vanilla extract
  • 12
    teaspoon cream of tartar
  • 1 12
    cups sugar (RUM SYRUP recipe)
  • 1 12
    cups water
  • 1
    unpeeled medium orange, sliced
  • 12
    unpeeled lemon, sliced
  • 1
    cup light rum (or amber)
  • 12
    cup apricot preserves (APRICOT GLAZE recipe)
  • 12
    tablespoon lemon juice (or orange juice)
  • 30
    ounces can whole peeled apricots, drained and pitted (GARNISH)
  • 17
    ounces can kadota figs, drained (GARNISH)
  • 13
    cup pecan halves (or walnuts, GARNISH)
  • 1
    cup heavy cream, whipped with 3 Tbs sugar and 1/2 tsp vanilla (GARNISH)
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DIRECTIONS

  • To make chiffon cake: Let egg whites warm to room temperature in large bowl of electric mixer--about 1 hour.
  • Preheat oven to 325*F. Sift flour with 1 1/2 cups sugar, the baking powder and salt into another large bowl. Make well in center.
  • Add, in order, oil, egg yolks, 3/4 cup water, the orange peel and vanilla; beat with spoon until smooth.
  • In large bowl of electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is slowly raised.
  • Pour egg-yolk mixture gradually over egg whites; with rubber scraper or wire whisk, using an under-and-over motion, gently fold into egg whites just until blended.
  • Turn into ungreased 10-inch tube pan; bake 55 minutes.
  • Increase temperature to 350*F; bake 10 minutes longer, or until cake tester inserted in center comes out clean.
  • Invert pan over neck of bottle; let cake cool completely--1 1/2 hours.
  • Meanwhile, make rum syrup: In medium saucepan, combine sugar with 1 1/2 cups water; bring to boiling, stirring until sugar is dissolved. Add orange and lemon slices. Boil uncovered, 10 minutes, or until syrup measures 1 cup. Remove from heat. Add rum.
  • With cake tester, make holes, 1 inch apart, in top of cake in pan. Pour warm syrup over cake, 1/4 cup at a time. Let stand at room temperature 1 hour, or until all syrup is absorbed.
  • Make apricot glaze: In small saucepan, melt preserves over low heat. Stir in lemon juice (or orange juice); strain.
  • Carefully loosen cake from pan; invert onto wire rack; then turn, top side up, onto serving plate.
  • Brush glaze over top and side of cake. Refrigerate.
  • To serve: Garnish cake with apricots, figs, nuts and, if desired, green leaves. Cut cake into wedges. Pass whipped cream, to spoon over cake slices on serving plates.
  • Refrigerate any left-over cake.
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