APRICOT POUND CAKE
From potlucks and coffee breaks to gift-giving opportunities, it's hard to think of an occasion where this Apricot Pound Cake wouldn't be welcome.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine flour and baking powder. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs; mix well. Gradually beat in flour mixture. Stir in half the apricots.
- Pour into prepared pan; top with remaining apricots.
- Bake 35 min. Sprinkle with coarse sugar. Bake 15 to 25 min. or until toothpick inserted in center comes out clean. Cool 5 min. Use foil handles to transfer cake from pan to wire rack. Remove foil; cool cake completely.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
APRICOT NECTAR POUND CAKE
This a rich, moist cake that is easy to make. It is a recipe that you can easily adjust, to take on the flavors you want to experiment with. I like it without the brandy but some want more of an apricot flavor. Give it a try!
Provided by Todd Cassie McWhorter
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Time 52m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
- In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
- Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
- To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 48.1 g, Cholesterol 67.9 mg, Fat 17.7 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 3.9 g, Sodium 320.7 mg, Sugar 33 g
APRICOT CRUMBLE CAKE
Apricot preserves are baked inside this moist coffee cake. After baking, the warm cake is spread with a cinnamon-coconut crumble and broiled until golden.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 24 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Combine flour, baking powder and baking soda. Beat cream cheese, 1/2 cup butter and granulated sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Blend in milk and vanilla. Gradually add flour mixture, beating well after each addition.
- Pour half the batter into 13x9-inch pan sprayed with cooking spray. Dot with preserves; cover with remaining batter.
- Bake 35 to 40 min. or until toothpick inserted in center comes out clean.
- Heat broiler. Combine coconut, brown sugar, 1/3 cup butter and cinnamon; sprinkle over warm cake. Broil, 4 inches from heat, 2 to 3 min. or until golden brown. Cool.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
APRICOT BRANDY POUND CAKE III
From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!
Provided by VTGIRL22
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
- Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 10.4 g, Sodium 222.4 mg, Sugar 40.3 g
APRICOT-CREAM CHEESE POUND CAKE
Experience the sweet and tangy flavor of our Apricot-Cream Cheese Pound Cake. Topped with fresh apricots to complement the sweet cream cheese filling, Apricot-Cream Cheese Pound Cake is the perfect way to liven up dessert.
Provided by My Food and Family
Categories Dairy
Time 2h40m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Combine flour and baking powder. Beat cream cheese and butter in large bowl with mixer until creamy. Add granulated sugar; beat until light and fluffy. Add dry pudding mix and water; mix well. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour mixture, beating on low speed after each addition until well blended.
- Pour 2/3 of the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Use back of spoon to make "trench" in center of batter; spoon preserves into trench. Cover with remaining batter. Gently spread batter to completely cover preserves, being careful to not allow preserves to not touch sides of pan.
- Bake 1 hour 15 min. to 1 hour 25 min. or until toothpick inserted near center of cake comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely. Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.5148 g, Sugar 0 g, Protein 4 g
APRICOT BRANDY POUND CAKE
Make and share this Apricot Brandy Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter; gradually add sugar, beating until mixture is light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, baking soda, and salt; mix well.
- Combine sour cream, brandy, and flavorings.
- Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
- Cool in pan 10-15 minutes; remove from pan, and cool completely.
TOASTED POUND CAKE WITH MASCARPONE AND AMARETTO
Provided by Giada De Laurentiis
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Place the pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake slices in an electric toaster until golden.
- Stir the apricot preserves and amaretto in a small bowl to blend.
- Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.
APRICOT BRANDY AND RUM POUND CAKE WITH PEACHES
This cake is awesome. My husband asked me to come up with a cake that had his favorite fruit in it. Peaches. It's different than the usual pound cake. It smells so good every time I take the cake cover off to get a slice. I make it all year round, but love making it in the summer when I get fresh peaches from the orchard. If you use canned peaches be sure to drain first. I use a good dark rum in this cake like Bacardi or Appleton's. I don't separate the flour with the salt and baking soda everything gets put in the same time in mixing bowl. Depending on how much extracts I have on hand sometimes I use less of one and more of another, but the aroma of almond extract is the best.
Provided by DivaoftheHearth
Categories Dessert
Time 1h20m
Yield 1 cake, 18 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees.
- Butter or spray tube pan with nonstick spray.
- Using a mixer beat 3 cups sugar and 2 sticks of unsalted softened butter together until creamy.
- Add one egg at a time and beat well after each one.
- Add sour cream, extracts and brandy mix until blended.
- Add flour one cup at a time with salt and baking soda.
- Mix batter well while scraping sides of mixing bowl with a spatula.
- Using a spatula fold peaches into batter.
- Pour into tube pan evenly.
- Bang pan to get air bubbles out at least 3 times.
- Bake for 55 to 60 minutes or until toothpick comes out clean.
- If you tap on cake it should sound hollow.
- Take cake out of pan while still slightly warm.
- Turning upside down onto a large plate.
- Using a measuring cup pour 1/4 cup brandy, and 1/4 cup rum together, add 1/4 cup sugar and 1 tsp melted butter.
- Stir with spoon until sugar is dissolved.
- Take a fork and poke holes all around top of cake.
- With a spoon pour brandy and rum mixture in holes.
- Let cake sit upside down until completely cooled.
- Once cake is completely cooled turn right side up and place on cake dish.
- Using a small deep bowl measure out 1 1/2 cups of powdered sugar.
- Along with 1 tsp vanilla extract add 2tsp melted butter, orange juice and brandy. Stir well until a glaze is formed and drizzle all over top of cooled cake.
Nutrition Facts : Calories 409.8, Fat 14.9, SaturatedFat 8.9, Cholesterol 81.4, Sodium 367.4, Carbohydrate 64, Fiber 0.8, Sugar 47.2, Protein 4.2
APRICOT CAKE
Steps:
- Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Dust the pan with a little of the flour. Sift the remaining flour with the baking powder and salt and set aside.
- Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Stir in the flour mixture and the vanilla.
- Spread the batter in the baking pan. Arrange the apricot slices on the top. Put in the oven and bake about 25 minutes, until the top of the cake looks fairly firm and is just beginning to brown.
- Sprinkle with the granulated sugar, return to the oven and bake another 10 to 15 minutes, until the cake is nicely browned. Remove from the oven, allow to cool 10 minutes, then remove the sides of the pan. Serve the cake while it is still warm, with creme fraiche, whipped cream or vanilla frozen yogurt on the side.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 139 milligrams, Sugar 36 grams, TransFat 1 gram
APRICOT FILLING AND FROSTING FOR ANGEL FOOD CAKES
This is a great recipe to fill and frost angel food cake, especially in the summer months.
Provided by Carol
Categories Desserts Frostings and Icings
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat apricots by placing them in a bowl, cover with water, and microwave on high for about 10 minutes or until the water is absorbed. Soften gelatin in the cold water. Blend apricots into the gelatin. Add lemon juice, sugar and salt and mix. Chill until slightly thickened (about 1 hour).
- Whip the cooled apricot mixture until frothy. In a separate bowl, whip the cream until soft peaks form. Fold the whipped cream into the apricot mixture.
- Split cake into 2 or 3 layers. Fill between layers, and frost side and top. Chill overnight.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 20.9 g, Cholesterol 27.2 mg, Fat 7.4 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 4.6 g, Sodium 58.9 mg, Sugar 18.6 g
APRICOT BRANDY POUND CAKE
Make a classic cake you can serve every which way--plain, with fruit or whipped cream, toasted, or cut into squares for dipping in fondue.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.
- In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.
Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 130 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 39 g, TransFat 1 g
CHOCOLATE-APRICOT POUND CAKE
Warren Brown in "How To Bake Cakes from Scratch" says of the cake that it reminds him of a tiger! "I love the speckles of orange and brown created by combining mini-chunks of apricot and chocolate in the cake. The colors make me think of a tiger or of my hometown pro football team." Combining dried apricots with bittersweet chocolate against a pleasantly moist yet crunchy butter cake is sinfully satisfying for anyone close enough to catch a whiff of this cake fresh out of the oven. ;) Not too sweet, this batter is quick to mix and a perfect treat for starting or ending the day. *Please note; the computer will not allow me to list how much sugar is needed for creaming - so please be aware that it is 2.25 cups or 18 ozs extra-fine granulated sugar. :(
Provided by Manami
Categories Dessert
Time 1h20m
Yield 1 Bundt Cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- PREPARE AHEAD OF TIME:.
- Pulse the apricots, sugar, and cornstarch in a food processor to chop the fruit into 1/2-inch pieces.
- Add the chocolate and continue to pulse 2 to 3 times for three seconds each or until the chocolate is broken into small 1/2-inch pieces.
- Set aside to combine with the other dry ingredients.
- INSTRUCTIONS:.
- Preheat the oven to 350°F.
- Set the rack in the middle of the oven.
- Sift the flour directly into a bowl.
- Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk for 10 seconds to blend; set aside.
- Measure the liquid ingredients into a separate bowl, whisk to combine, and set aside.
- Measure the butter and sugar into separate bowls and set aside.
- Crack the eggs into a small bowl and set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 3 to 4 minutes.
- With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition.
- Stop the mixer and scrape the sides of the bowl.
- Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture.
- Move swiftly through this step to avoid overworking the batter.
- Stop the mixer and scrape the sides of the bowl all the way down.
- Don't miss the clumps of ingredients hiding on the bottom of the bowl.
- Mix on medium speed for 25 to 30 seconds to develop the batter's structure.
- Spray the pan well with a nonstick spray.
- Fill the bundt pan about three-quarters full by depositing the batter with the rubber spatula in small clumps around the prepared pan instead of by pouring it into one spot.
- Level the batter with the rubber spatula and bake 45-50 minutes
- Once the edges of the cake are browning and the surface appears dry, test for doneness by inserting a bamboo skewer in the center of the cake; when the skewer shows some crumbs - the cake is done.
- Remove the pan from the oven and place on a heat-resistant surface or wire rack.
- Once the cake has cooled for 5 to 10 minutes, remove the cake by inverting the pan onto a flat surface.
- Allow it to cool to room temperature, about 30 minutes, before glazing.
- Store under a cake dome at room temperature, or wrapped in plastic in the fridge for up to 1 week.
- **Alcohol-free variation: Omit the amaretto and vanilla. Add the seeds of 1 vanilla pod to butter and 1 tablespoon alcohol-free almond extract.
- GLAZE:.
- Heat the apricot jam or preserves and water (if using) in a small saucepan over medium heat until liquid (melted).
- Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. (If using, add the liqueur at this point.)
- Drizzle the apricot preserves along the sides and then in the center of the cake.
- Glaze makes enough for an 8 or 9 inch cake.
Nutrition Facts : Calories 454.9, Fat 13.7, SaturatedFat 8, Cholesterol 100.6, Sodium 112, Carbohydrate 79.9, Fiber 1.4, Sugar 55.3, Protein 5.5
POUND CAKE WITH GRAND MARNIER-POACHED APRICOTS
Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.
Provided by Melissa Hamilton
Categories Cake Dessert Bake Thanksgiving Apricot Birthday Shower Engagement Party Party Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- For cake:
- Place a rack in middle of oven; preheat to 325°F. Butter and flour pan. Whisk salt, cream of tartar, cardamom, and 3 cups flour in a medium bowl.
- Using an electric mixer on high speed, beat 2 cups butter until very light and fluffy, about 5 minutes. Reduce speed to low and gradually add superfine sugar. Increase speed to high and beat until very light and creamy, 6-8 minutes longer. Add eggs 1 at a time, beating to blend between additions. Beat in cream and vanilla. Reduce speed to low; gradually add dry ingredients, mixing until mostly combined. Finish mixing with a rubber spatula just until combined. Scrape batter into prepared pan.
- Bake cake, rotating halfway through, until top is golden brown and a tester inserted into the center comes out clean, 70-80 minutes. Transfer pan to a wire rack; let cake cool completely before turning out.
- DO AHEAD: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
- For apricots and assembly:
- Bring Grand Marnier, granulated sugar, and 2/3 cup water to a boil in a small saucepan, stirring to dissolve sugar. Add apricots and ginger, reduce heat to low, and simmer gently until apricots are very soft, 20-25 minutes. Let cool.
- Remove ginger just before serving. Serve cake with apricots and syrup and whipped cream.
- DO AHEAD: Apricots can be poached 1 week ahead. Cover and chill.
APRICOT CRUMBLE CAKE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch rectangular baking dish and line with parchment paper.
- Beat white sugar, butter, and eggs together in a bowl with an electric mixer. Add self-rising flour, milk, vinegar, and vanilla extract and stir with spoon. Pour into the prepared dish. Cover with apricots, pitted-sides down.
- Place all-purpose flour, superfine sugar, and cubed butter into a bowl. Rub butter into flour and sugar with your fingertips until crumbles form. Sprinkle topping evenly over the apricots.
- Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 55.5 g, Cholesterol 73.7 mg, Fat 17.1 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 408.9 mg, Sugar 28 g
APRICOT BRANDY POUND CAKE
Make and share this Apricot Brandy Pound Cake recipe from Food.com.
Provided by Connie Maple
Categories Dessert
Time 1h40m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Grease and flour a very large tube pan.
- Cream together sugar and butter add eggs one at a time.
- Mix dry things and set aside.
- Mix sour cream and all flavorings and brandy.
- Alternately add dry and wet to sugar mix.
- Mix until well blended then pour into pan and bake at 325 for 70 minutes.
APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE
A large and moist cake with a fruity kick! Be sure and add it to your holiday dessert table!
Provided by Judy Cambell
Categories Desserts Cakes Pound Cake Recipes
Time 1h55m
Yield 12
Number Of Ingredients 17
Steps:
- Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C).
- In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes.
- Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute.
- Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.
- Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.
- Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)
Nutrition Facts : Calories 750.8 calories, Carbohydrate 114.4 g, Cholesterol 142.1 mg, Fat 25.2 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 13.3 g, Sodium 289.4 mg, Sugar 82.8 g
APRICOT POUND CAKE RECIPE - (4.4/5)
Provided by á-39535
Number Of Ingredients 9
Steps:
- In a mixer bowl, beat the butter and sugar together. Add the eggs, one at a time. Add the vanilla. In a separate bowl, stir together the flour, baking powder and salt. Add to the butter mixture, alternating with the sour cream. Mix just until blended after each addition. Place 1/3 of the batter in a greased and floured bundt pan. Spread the apricot jam over the top of the batter. Add another 1/3 batter over the jam, then spread the rest of the jam. Finish with the last of the batter. Bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. Remove from the pan and cool completely. I made a simple glaze of powdered sugar and milk to drizzle over the top.
APRICOT-ALMOND-RUM POUND CAKE
I got this recipe from my Mom's recipe collection. Flecked with apricot bits and flavored with rum and almonds, this is a moist and delicious pound cake. The recipe calls for light rum, but I have used dark rum and it was just as delicious. If you have the willpower, the cake tastes even better if wrapped when cool, and left overnight before cutting. I didn't name the recipe, but I don't know if I would classify this as a Pound Cake as it is quite light, just a bit denser than an angel food cake IMHO.
Provided by Brenda.
Categories Breakfast
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter a 9 inch tube pan generously, and dust with ground almonds.
- Combine apricots with rum and set aside.
- In a large mixing bowl, cream butter with almond paste and 1/2 cup sugar.
- Add egg yolks and beat until light and fluffy.
- Mix in apricots in rum and almond extract until well blended.
- Mix in flour until well blended, but don't over mix.
- In another bowl beat egg whites until fluffy.
- Into the egg whites, gradually beat in remaining 1/2 cup of sugar until stiff and shiny.
- Mix 1/3 of the egg whites into the creamed mixture.
- Carefully fold in the remaining egg whites until well blended but not overmixed.
- Pour batter into prepared pan.
- Bake for 60-65 minutes, or until a cake tester inserted in the center comes out clean and cakes slightly pulls away from side of pan. I start checking at about 55 minutes.
- Note* The Rum flavor is faint, but complimentary. If you want a more pronounced rum flavor, sub rum extract for the almond extract.
Nutrition Facts : Calories 442.7, Fat 23.7, SaturatedFat 11.6, Cholesterol 169.6, Sodium 159.2, Carbohydrate 48.6, Fiber 2.3, Sugar 31.5, Protein 7.8
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