Apricot-Rum Cake
"A fabulous cake recipe I cut out of a magazine years ago. It is a chiffon cake with a rum sauce glaze. It takes time and effort but it is worth it."
- Ready In:
- 4hrs
- Ingredients:
- 22
- Serves:
-
12
ingredients
- 1 cup egg white (CAKE recipe)
- 2 cups sifted all-purpose flour (sift flour before measuring)
- 1 1⁄2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 cup vegetable oil
- 5 egg yolks, lightly beaten in a small bowl
- 3⁄4 cup water
- 3 tablespoons grated orange peel
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon cream of tartar
- 1 1⁄2 cups sugar (RUM SYRUP recipe)
- 1 1⁄2 cups water
- 1 unpeeled medium orange, sliced
- 1⁄2 unpeeled lemon, sliced
- 1 cup light rum (or amber)
- 1⁄2 cup apricot preserves (APRICOT GLAZE recipe)
- 1⁄2 tablespoon lemon juice (or orange juice)
- 30 ounces can whole peeled apricots, drained and pitted (GARNISH)
- 17 ounces can kadota figs, drained (GARNISH)
- 1⁄3 cup pecan halves (or walnuts, GARNISH)
- 1 cup heavy cream, whipped with 3 Tbs sugar and 1/2 tsp vanilla (GARNISH)
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.
