Apricot Ginger Pound Cake With Rum Glaze Bundt Recipes

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APRICOT GINGER POUND CAKE WITH RUM GLAZE (BUNDT)



Apricot Ginger Pound Cake With Rum Glaze (Bundt) image

I'm always on the lookout for new recipes to use with my bundt pans. I have not tried this one, but we like the taste of ginger so I hope it's good!

Provided by Kitchen__Princess

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 14

1/3 cup sour cream
1/3 cup milk
24 tablespoons unsalted butter, very soft
3 1/2 cups flour (or cake flour)
3 cups sugar
3/4 teaspoon salt
1/2 teaspoon baking powder
7 eggs
1 1/2 teaspoons vanilla extract
1/4 cup coarsely chopped crystallized ginger
1/4 cup coarsely chopped dried apricot
2 tablespoons dark rum
2 tablespoons water
3/4 cup sugar

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.

Nutrition Facts : Calories 489.4, Fat 20.9, SaturatedFat 12.4, Cholesterol 141.1, Sodium 159.2, Carbohydrate 69.7, Fiber 0.9, Sugar 48.2, Protein 6.1

GINGER-RUM BUNDT CAKE



Ginger-Rum Bundt Cake image

Provided by Aida Mollenkamp

Categories     dessert

Time 5h30m

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup toasted pecans, finely chopped
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon table salt
3/4 cup whole milk, room temperature
1 tablespoon freshly grated ginger
1 tablespoon vanilla extract
2 sticks unsalted butter, room temperature
1 cup granulated sugar
1 cup packed golden brown sugar
3 large eggs, room temperature
2 large egg yolks, room temperature
1 cup dark rum
1/4 cup water
1/2 cup granulated sugar
1 tablespoon freshly grated ginger

Steps:

  • Heat oven to 350 degrees F and arrange a rack in the lower third. Brush a 12-cup Bundt pan thoroughly with melted butter, coat with flour, and tap out the excess. Sprinkle nuts in bottom of pan and set aside.
  • Whisk together flour, baking powder, and salt in a medium bowl until evenly combined; set aside. Whisk together milk, ginger, and vanilla in a second small bowl until evenly combined.
  • Combine butter and sugar in a the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until mixture resembles wet sand and is light, about 3 minutes. Add eggs one at a time until incorporated and mixture is smooth. Scrape down mixer and sides of bowl. Reduce mixer to low, add 1/3 flour mixture and whisk until just moistened through. Whisk in 1/2 milk mixture and whisk until just moistened. Repeat until all ingredients are added, ending with flour. Transfer batter to prepared Bundt pan and smooth out so batter is even.
  • Bake until cake is set, golden brown, and a cake tester inserted in middle comes out clean, about 50 minutes. Transfer to a rack, let cool 10 minutes, then invert onto a wire rack, remove from pan, and let cool completely.
  • Combine all ingredients in a small saucepan and place over medium heat. Bring to a boil and cook until slightly syrupy, about 5 minutes. Strain and set aside to cool slightly.
  • When cake is at room temperature, use a skewer to poke holes all over the top. Drizzle the syrup into the holes in the cake, small spoonful by spoonful, making sure it goes into the cake and doesn't flow down. Let sit at least 4 hours so the syrup can soak into the cake.

APRICOT BRANDY POUND CAKE III



Apricot Brandy Pound Cake III image

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

3 cups sifted all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
½ teaspoon rum flavored extract
1 teaspoon orange extract
¼ teaspoon almond extract
½ teaspoon lemon extract
1 teaspoon vanilla extract
½ cup apricot brandy
1 cup butter
3 cups white sugar
6 eggs

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 NECTAR POUND CAKE



Apricot Nectar Pound Cake image

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

1 (18.25 ounce) package moist yellow cake mix
4 eggs
½ cup white sugar
½ cup vegetable oil
¾ cup apricot nectar
¼ cup apricot brandy
3 tablespoons apricot nectar
3 tablespoons white sugar
2 tablespoons butter

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 RUM CAKE



Apricot Rum Cake image

From the Italian Inn Cookbook. You can make this rum cake several days ahead. It's flavor improves with standing. Let warm to room temperature and flame at serving time.

Provided by TxGriffLover

Categories     Dessert

Time 1h45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12

1/2 cup dried apricot halves, coarsely chopped
3/4 cup golden rum
1 (16 ounce) can apricot halves, drained
1 cup butter, softened (2 sticks)
1/2 cup sour cream
4 large eggs
2 teaspoons vanilla extract
2 cups sugar
3 cups unsifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (12 ounce) jar apricot preserves

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.

Nutrition Facts : Calories 589.6, Fat 19.2, SaturatedFat 11.4, Cholesterol 107.7, Sodium 334.9, Carbohydrate 93.1, Fiber 2, Sugar 59.6, Protein 6.3

APRICOT POUND CAKE RECIPE - (4.4/5)



Apricot Pound Cake Recipe - (4.4/5) image

Provided by á-39535

Number Of Ingredients 9

2 sticks butter, softened
2 cups sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup sour cream
10 oz jar apricot jam (or fresh or canned drained and pureed)

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.

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