Rum Ring Cake

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  • 30|min prep time
  • 2|hr|25|min total time
  • 13 ingredients
  • 16 servings

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

Directions

  1. 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. 2 Bake at 350°F. for 30 to 40 minutes or until toothpick inserted in center comes out clean.
  3. 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. 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. 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.

Notes

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