Rum Ring Cake

A simple cooked sugar syrup flavored with rum or orange juice keeps this ring cake moist even if made the day ahead of serving. As an alternative to the apricot glaze, dust the cooled cake with sifted powdered sugar just before serving.

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Servings 16

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ingredients 13
Prep Time 30 min
Total Time 2 hr 25 min

Ingredients

Cake

2: cups all-purpose flour

1: cup sugar

4: teaspoons baking powder

1/4: teaspoon salt

1/2: cup milk

1/4: cup margarine or butter, melted

1: teaspoon vanilla

4: eggs

Syrup

1: cup sugar

1: cup water

1/4: cup rum or orange juice

Glaze

1/2: cup apricot preserves

2: cups cut-up fresh fruit

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Directions

1 Heat oven to 350°F. Generously grease 12-cup Bundt® pan or 8-cup ring mold. In large bowl, combine all cake ingredients; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased pan.
2 Bake at 350°F. for 30 to 40 minutes or until toothpick inserted in center comes out clean.
3 Meanwhile, in medium saucepan, combine 1 cup sugar and water. Bring to a boil, stirring constantly until sugar dissolves. Remove from heat; stir in rum. Cool slightly.
4 Using long-tined fork, pierce hot cake in pan at 1-inch intervals; immediately pour syrup over cake. Cool cake in pan 15 minutes. Invert onto serving plate. Cool 1 hour or until completely cooled.
5 In small saucepan, heat apricot preserves. Press preserves through strainer into bowl to remove large apricot pieces. Drizzle glaze over cooled cake. Just before serving, fill center of cake with cut-up fruit.