Pound Cake With Tropical Fruit and Rum-Apricot Sauce
photo by Mrs Goodall
- Ready In:
- In a medium saucepan, mix the apricot jam with the water, rum and fruit.Bring to a boil over medium heat. Boil until sauce is thickened and syrupy, about 5 minutes. Cool slightly.
- To serve: place a slice or two of pound cake in serving plate, top with some fruit and syrup. Garnish with a dollop of whipped cream.
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What can I say? This was excellent! I used Recipe #8953 for the cake, which was scrumptious! I always have trouble using fresh mango, as the meat always comes out in chunks, so I go the jarred mango. I do wish I had used another kiwi fruit for a little more balance. Otherwise, followed the instructions to a T. Used the good Gold rum. Will fix this again. Thnx for posting, Mami Janine. Made for ZWT5 for RRR.
Delicious! Today's 90+ degree weather, outdoor BBQ was the perfect setting for this combination of homemade poundcake, fresh fruits & a sweet, citrusy sauce. I left off the whipped cream only because by the end of the day I was too tired to drag out the mixer to whip it, but the dessert's ultimate success did not depend on it at all. I used our favorite recipe #346192 recipe & Malibu Passion Fruit flavored Rum. Thanks for sharing, Mami! :) Made for ZWT 5 - Ali Baba's Babes.