Ingredients for Apricot Rum Cake
- 1 cup dried apricot halves, finely chopped
- 1/2 cup golden rum
- 1 (10 ounce) can apricot halves, drained and chopped (optional)
- 1 cup butter, softened
- 1/2 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- 2 3/4 cups all-purpose flour, unsifted
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup apricot preserves
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How to Make Apricot Rum Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the apricot preserves and rum.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- 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!).
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
238g
Fat
57g
Carbs
31g
