Apricot Rum Cake Recipe

Ingredients for Apricot Rum Cake

• Dried Apricot Halves
• Golden Rum
• Apricot Halves
• 1 cup (2 sticks) unsalted butter, softened
• Sour Cream
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups granulated sugar
• Unsifted All Purpose Flour
• 1/2 teaspoon salt
• Baking Soda
• 1 cup apricot preserves

How to Make Apricot Rum Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the apricot preserves and rum.
7. Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
9. Once cooled, warm the cake to room temperature before serving. For an extra special touch, gently heat rum in a small saucepan and carefully pour over the cake, igniting it with a long match or lighter (use caution!).
10. Serve and enjoy!