Apricot Rum Cake Food

BABA AU RHUM

Steps:

• Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 by 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115 degrees F and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
• With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
• Drain the currants, fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
• Meanwhile, preheat the oven to 375 degrees F and make the Rum Syrup.
• Bake the cake for about 30 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan. Pour all of the Rum Syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
• Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with Whipped Cream piped into the middle of the cake plus an extra bowl on the side.
• Place the sugar and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heat-proof measuring cup and allow to cool. Add the rum and vanilla and set aside.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

APRICOTS BAKED WITH RUM

Steps:

• Preheat oven to 500 degrees. Lightly butter a baking dish large enough to hold the apricots in a single layer.
• Sprinkle the baking dish with a tablespoon of the sugar. Arrange the apricots, cut side up, in a single layer in the dish. Sprinkle with the remaining sugar and half the rum. Dot with the three tablespoons of butter.
• Bake 20 minutes, remove them from the oven and sprinkle with the remaining rum. Set aside to cool 15 minutes.
• Place a scoop of vanilla ice cream on each of six chilled plates. Arrange four apricot halves on each plate and spoon any of the syrup in the baking dish over the ice cream. Serve at once.

APRICOT-RUM CAKE

Steps:

• To make chiffon cake: Let egg whites warm to room temperature in large bowl of electric mixer--about 1 hour.
• Preheat oven to 325*F. Sift flour with 1 1/2 cups sugar, the baking powder and salt into another large bowl. Make well in center.
• Add, in order, oil, egg yolks, 3/4 cup water, the orange peel and vanilla; beat with spoon until smooth.
• In large bowl of electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is slowly raised.
• Pour egg-yolk mixture gradually over egg whites; with rubber scraper or wire whisk, using an under-and-over motion, gently fold into egg whites just until blended.
• Turn into ungreased 10-inch tube pan; bake 55 minutes.
• Increase temperature to 350*F; bake 10 minutes longer, or until cake tester inserted in center comes out clean.
• Invert pan over neck of bottle; let cake cool completely--1 1/2 hours.
• Meanwhile, make rum syrup: In medium saucepan, combine sugar with 1 1/2 cups water; bring to boiling, stirring until sugar is dissolved. Add orange and lemon slices. Boil uncovered, 10 minutes, or until syrup measures 1 cup. Remove from heat. Add rum.
• With cake tester, make holes, 1 inch apart, in top of cake in pan. Pour warm syrup over cake, 1/4 cup at a time. Let stand at room temperature 1 hour, or until all syrup is absorbed.
• Make apricot glaze: In small saucepan, melt preserves over low heat. Stir in lemon juice (or orange juice); strain.
• Carefully loosen cake from pan; invert onto wire rack; then turn, top side up, onto serving plate.
• Brush glaze over top and side of cake. Refrigerate.
• To serve: Garnish cake with apricots, figs, nuts and, if desired, green leaves. Cut cake into wedges. Pass whipped cream, to spoon over cake slices on serving plates.
• Refrigerate any left-over cake.

APRICOT RUM CAKE

Steps:

• In a small bowl, combine chopped dried apricots and 1/4 c run. Let stand 20 minutes.
• Heat oven to 325º. Generously grease and flour a 10-inch Turk's turban mold or tube pan.
• In a food processor or blender process apricot halves until pureed. Stir in dried apricots with rum.
• In a large bowl, with electric mixer beat butter, sour cream, eggs, vanilla, and sugar until well blended.
• Add flour, salt, baking soda, and apricot puree mixture. Beat at low speed just until combined, scraping side of bowl frequently.
• Pour batter into prepared pan. Bake 1 1/4 hours or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen edges, invert and unmold cake onto flameproof plate with rim.
• In small saucepan, heat apricot preserves. Strain and stir in 1/4 cup rum. Brush apricot glaze over cake every few minutes while it's cooling until all glaze is used.
• If desired, garnish cake plate with clusters of seedless green grapes and fresh leaves. Bring cake to serving cart or side table. In a long handled ladle, gently warm remaining rum until vapors rise. Ignite and pour over cake. When flames subside, slice cake and serve.

APRICOT RUM CAKE

Steps:

• In a large bowl, beat eggs lightly and combine with oil, apricot nectar and cake mix. Beat at medium speed for 4 or 5 minutes until smooth. Pour into large greased and floured Bundt or deep cake pan. Bake at 350 degrees F for 50 minutes. Melt margarine and sugar in pan over low heat and stir in rum. As soon as cake is done, place pan on cooling rack and pour rum mixture over cake, allowing it to soak in well. Cool for 1 hour before removing from pan. Sift confectioners' sugar over top.

APRICOT CRUMBCAKE

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch round cake pan, 2-inches deep and line the bottom with a disk of parchment or wax paper.
• In a large mixing bowl, beat the butter and sugar until light and soft. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan.
• Arrange the apricots skin side down on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mounds slightly in the center of the cake, the top will even out as the cake bakes.
• For the crumbs, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricot and the batter at the edges as evenly as possible. Bake the cake 1 hour until a knife point inserted in the center emerges clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert onto the rack and cool.
• Variations: Substitute 8 pitted and quartered plums or 3 cups fresh cut pineapple.

APRICOT RUM CAKE

Steps:

• Combine cake mix, eggs, oil and apricot nectar and beat with mixer 10 minutes. Pour into lightly greased and floured tube pan and bake for 50 minutes at 325℉ (160℃). Combine butter, sugar and rum in saucepan and bring to a boil. Stick cake with long pronged fork; slowly pour glaze over top and sides. May be frozen.

APRICOT FRUITCAKE

Steps:

• In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside. , In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into two greased and waxed paper-lined 9x5-in. loaf pans. , With a shallow pan of water in the bottom of the oven, bake at 275° for 2-1/2 hours or until cake tests done. Cover with foil during the last 30 minutes. , Cool 10 minutes; remove to wire rack to cool completely. Remove waxed paper and wrap each cake in foil. Place in plastic bags and store in a cool, dry place.

APRICOT HONEY CAKE

Steps:

• In a small bowl, soak the apricots in the rum for at least 30 minutes.
• Preheat the oven to 350° and grease a 10- by 5-inch loaf pan.
• In a mixing bowl, beat the eggs with a whisk. Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam.
• Sift the 2 flours and the baking soda into another bowl.
• Strain the apricots, reserving the excess rum.
• Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots. Scoop the batter into the prepared pan and sprinkle with the nuts.
• Bake in the oven on the lower rack for 50-55 minutes, or until the center of the cake is firm when you pres sit. Remove from the oven and cool on a rack.

APRICOT BRANDY AND RUM POUND CAKE WITH PEACHES

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.

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.

APRICOTS IN RUM-RAISIN SAUCE

Steps:

• Boil apricot syrup in heavy small saucepan until reduced to 2/3 cup, about 15 minutes. Mix in 3 tablespoons raisins, 2 tablespoons rum and 1/2 teaspoon ground cinnamon. Reduce heat to medium-low and simmer 1 minute. Transfer to medium bowl and mix in 3 tablespoons honey. Refrigerate sauce until cold, at least 1 hour. Mix in apricots. (Rum-raisin sauce can be prepared 1 day ahead. Cover and keep refrigerated.) Scoop ice cream into bowls; top with apricots and sauce.

APRICOT-ALMOND-RUM POUND CAKE

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.

APRICOT GINGER POUND CAKE WITH RUM GLAZE (BUNDT)

Steps:

• To ensure all the ingredients are at room temperature, set them out at least 2 hours before making the batter.
• Position a rack in the lower third of an oven and preheat to 325°F
• Thoroughly grease and flour a 10-cup fleur-de-lis cake pan or standard Bundt pan.
• In a small bowl, whisk together the sour cream and milk until blended; set aside.
• Place the butter in the bowl of an electric mixer and sift the flour, sugar, salt and baking powder over the butter.
• Add the eggs, vanilla and sour cream mixture. Fit the bowl on the mixer and, using the paddle attachment, beat on low speed until the mixture is creamy and smooth, 1 1/2 to 2 minutes.
• Stop the mixer and scrape the sides of the bowl occasionally.
• Remove the bowl from the mixer and, using a large spatula, gently fold the ginger and apricots into the batter.
• Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center.
• Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
• Transfer the cake to a wire rack and cool upright in the pan for 10 minutes.
• Tap the sides of the pan and invert the cake out onto the rack. Set the rack over a sheet of waxed paper.
• To make the glaze, in a small bowl, whisk together the rum, water and sugar until blended.
• Using a pastry brush, generously brush the surface of the warm cake with the glaze.
• Let the glazed cake cool completely, 1 to 2 hours, before serving.
• Serves 16.