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.
Rum Ring Cake
- Prep Time 30 min
- Total 2 hr 25 min
- Ingredients 13
- Servings 16
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
Instructions
-
Step1Heat 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.
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Step2Bake at 350°F. for 30 to 40 minutes or until toothpick inserted in center comes out clean.
-
Step3Meanwhile, 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.
-
Step4Using 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.
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Step5In 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.
Nutrition
250
Calories
4g
Total Fat
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 55mg
- 18%
- Sodium
- 210mg
- 9%
- Dietary Fiber
- 1g
- 4%
% Daily Value*:
Exchanges:
1 1/2 Starch; 1 1/2 Fruit; 3 Other Carbohydrate; 1 Fat;
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