Ingredients for Pound Cake With Tropical Fruit And Rum Apricot Sauce
- 1 cup apricot jam
- 1/4 cup water
- 2 tablespoons dark rum
- Mangoes
- Kiwi Fruits
- Cake
- whipped cream (optional)
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How to Make Pound Cake With Tropical Fruit And Rum Apricot Sauce
- In a medium saucepan, combine 1 cup apricot jam, 1/4 cup water, 2 tablespoons dark rum, and 1 cup chopped tropical fruit (mango, pineapple, and papaya recommended).
- Bring the mixture to a boil over medium heat, stirring frequently.
- Reduce heat to low and simmer, stirring occasionally, until the sauce has thickened to a syrupy consistency, about 5-7 minutes.
- Remove from heat and let the sauce cool slightly.
- To serve: Place a slice or two of your favorite pound cake onto a serving plate. Top with the cooled rum apricot sauce and a generous portion of the tropical fruit.
- Garnish with a dollop of whipped cream (optional) and a sprinkle of toasted coconut flakes (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
140g
Fat
7g
Carbs
18g
