Apricot Rum Cake Recipes

Steps:

• 1. Pre-heat oven to 350 degrees. Beat together first 4 ingredients for 5 min. Put into a buttered bundt pan and bake on Center shelf of the oven for 40 min until toothpick inserted in center comes out clean.
• 2. In the meantime put in the top of a double boiler over simmering water the Butter, sugar and rum. Stir until butter and sugar are melted.
• 3. When cake comes out of the oven pour the glaze (or spoon evenly) over the top of the cake and let sit in the pan for 1 hour.
• 4. Unmold and turn right side up. Cover with plastic wrap loosely then cover with foil. Enjoy

Steps:

• In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside. , In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into two greased and waxed paper-lined 9x5-in. loaf pans. , With a shallow pan of water in the bottom of the oven, bake at 275° for 2-1/2 hours or until cake tests done. Cover with foil during the last 30 minutes. , Cool 10 minutes; remove to wire rack to cool completely. Remove waxed paper and wrap each cake in foil. Place in plastic bags and store in a cool, dry place.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
• Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Preheat oven to 500 degrees. Lightly butter a baking dish large enough to hold the apricots in a single layer.
• Sprinkle the baking dish with a tablespoon of the sugar. Arrange the apricots, cut side up, in a single layer in the dish. Sprinkle with the remaining sugar and half the rum. Dot with the three tablespoons of butter.
• Bake 20 minutes, remove them from the oven and sprinkle with the remaining rum. Set aside to cool 15 minutes.
• Place a scoop of vanilla ice cream on each of six chilled plates. Arrange four apricot halves on each plate and spoon any of the syrup in the baking dish over the ice cream. Serve at once.

Steps:

• 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.

Steps:

• 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.

Steps:

• Heat oven to 350 degrees.
• Butter or spray tube pan with nonstick spray.
• Using a mixer beat 3 cups sugar and 2 sticks of unsalted softened butter together until creamy.
• Add one egg at a time and beat well after each one.
• Add sour cream, extracts and brandy mix until blended.
• Add flour one cup at a time with salt and baking soda.
• Mix batter well while scraping sides of mixing bowl with a spatula.
• Using a spatula fold peaches into batter.
• Pour into tube pan evenly.
• Bang pan to get air bubbles out at least 3 times.
• Bake for 55 to 60 minutes or until toothpick comes out clean.
• If you tap on cake it should sound hollow.
• Take cake out of pan while still slightly warm.
• Turning upside down onto a large plate.
• Using a measuring cup pour 1/4 cup brandy, and 1/4 cup rum together, add 1/4 cup sugar and 1 tsp melted butter.
• Stir with spoon until sugar is dissolved.
• Take a fork and poke holes all around top of cake.
• With a spoon pour brandy and rum mixture in holes.
• Let cake sit upside down until completely cooled.
• Once cake is completely cooled turn right side up and place on cake dish.
• Using a small deep bowl measure out 1 1/2 cups of powdered sugar.
• Along with 1 tsp vanilla extract add 2tsp melted butter, orange juice and brandy. Stir well until a glaze is formed and drizzle all over top of cooled cake.

Steps:

• Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Dust the pan with a little of the flour. Sift the remaining flour with the baking powder and salt and set aside.
• Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Stir in the flour mixture and the vanilla.
• Spread the batter in the baking pan. Arrange the apricot slices on the top. Put in the oven and bake about 25 minutes, until the top of the cake looks fairly firm and is just beginning to brown.
• Sprinkle with the granulated sugar, return to the oven and bake another 10 to 15 minutes, until the cake is nicely browned. Remove from the oven, allow to cool 10 minutes, then remove the sides of the pan. Serve the cake while it is still warm, with creme fraiche, whipped cream or vanilla frozen yogurt on the side.

Steps:

• Preheat oven to 350 degrees. Make the fruit enhancer: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, maple syrup, dark rum, light-brown sugar, vanilla extract, and salt until well blended.
• Spray five 6-by-3-inch round cake pans or three 12-cup standard muffin tins with cooking spray; if using cake pans, line the bottoms with parchment paper and spray with cooking spray. Divide fruit enhancer evenly among cake pans or muffin tins and spread with an offset spatula to make smooth.
• Slice fruit into 1/4-inch wedges. Starting from the inside and working outwards, arrange fruit slices in a fanlike, circular pattern on top of fruit enhancer, using about 2 to 3 pieces fruit per cake. If making mini upside-down cakes, slice fruit into circular, cross-sectional slices about 1/4-inch thick, using one round slice per muffin tin. You can also use thin wedges or slices for the mini upside-down cakes, and arrange in a decorative fashion.
• Make cake: Into a medium bowl, sift together flours, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
• Divide the batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until the cakes are golden brown and a cake tester inserted in the centers comes out clean, 35 to 40 minutes for the 6-inch cakes, or 20 to 25 minutes for the mini upside-down cakes. Transfer pans to a wire rack to cool 30 minutes, or 20 minutes for minis. Loosen side of cake with small offset spatula or paring knife. Invert cakes onto a rack set atop a baking sheet; peel off the parchment if necessary. Serve warm or cool.

Steps:

• Preheat oven to 350 degrees F.
• Butter a 9 inch tube pan generously, and dust with ground almonds.
• Combine apricots with rum and set aside.
• In a large mixing bowl, cream butter with almond paste and 1/2 cup sugar.
• Add egg yolks and beat until light and fluffy.
• Mix in apricots in rum and almond extract until well blended.
• Mix in flour until well blended, but don't over mix.
• In another bowl beat egg whites until fluffy.
• Into the egg whites, gradually beat in remaining 1/2 cup of sugar until stiff and shiny.
• Mix 1/3 of the egg whites into the creamed mixture.
• Carefully fold in the remaining egg whites until well blended but not overmixed.
• Pour batter into prepared pan.
• Bake for 60-65 minutes, or until a cake tester inserted in the center comes out clean and cakes slightly pulls away from side of pan. I start checking at about 55 minutes.
• Note* The Rum flavor is faint, but complimentary. If you want a more pronounced rum flavor, sub rum extract for the almond extract.