Rum Ring Cake

  • Prep 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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
35
% Daily Value
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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