Apricot Rum Cake Recipe

Name: Apricot Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried apricot halves, coarsely chopped; 3/4 cup golden rum; 1 (16 ounce) can apricot halves, drained; 1 cup butter, softened (2 sticks); 1/2 cup sour cream; 4 large eggs; 2 teaspoons vanilla extract; 2 cups sugar; 3 cups unsifted all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 (12 ounce) jar apricot preserves

Servings: persons

1/2 cup dried apricot halves, coarsely chopped
3/4 cup golden rum
1 (16 ounce) can apricot halves, drained
1 cup butter, softened (2 sticks)
1/2 cup sour cream
4 large eggs
2 teaspoons vanilla extract
2 cups sugar
3 cups unsifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (12 ounce) jar apricot preserves

1
In a small bowl, combine chopped dried apricots and 1/4 c run. Let stand 20 minutes.
2
Heat oven to 325u00b0. Generously grease and flour a 10-inch Turk's turban mold or tube pan.
3
In a food processor or blender process apricot halves until pureed. Stir in dried apricots with rum.
4
In a large bowl, with electric mixer beat butter, sour cream, eggs, vanilla, and sugar until well blended.
5
Add flour, salt, baking soda, and apricot puree mixture. Beat at low speed just until combined, scraping side of bowl frequently.
6
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.
7
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.
8
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.

1330

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup dried apricot halves, coarsely chopped, 3/4 cup golden rum, 1 (16 ounce) can apricot halves, drained, 1 cup butter, softened (2 sticks), and more.

Yes, Apricot Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot Rum Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions