Pound Cake With Tropical Fruit And Rum Apricot Sauce Recipes

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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

POUND CAKE WITH RUM TOPPING



Pound Cake with Rum Topping image

Delicious! A holiday favorite. Amaretto can be substituted for the rum if desired.

Provided by Jessica

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h25m

Yield 24

Number Of Ingredients 11

3 ½ cups all-purpose flour
1 teaspoon baking powder
1 cup butter
3 ¾ cups confectioners' sugar
4 eggs
2 teaspoons vanilla extract
1 cup cold water
1 cup white sugar
¼ cup water
½ cup butter
5 tablespoons rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder; set aside.
  • In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated. Spread into prepared pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and stir in rum. Pour hot syrup over hot cake. Let soak for 20 minutes.

Nutrition Facts : Calories 296.3 calories, Carbohydrate 41.9 g, Cholesterol 61.5 mg, Fat 12.5 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 7.6 g, Sodium 109 mg, Sugar 27.7 g

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.

TROPICAL POUND CAKE



Tropical Pound Cake image

Provided by Food Network

Categories     dessert

Time 5h15m

Yield 10 to 12 servings

Number Of Ingredients 17

Floured cooking spray
3 stick butter
8 ounces cream cheese
3 cups sugar
6 large eggs
3 cups sifted all-purpose flour (recommended: White Lily)
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 1/2 teaspoons orange extract
1 (8-ounce) can crushed pineapple, drained
4 ounces cream cheese
1 stick butter
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 teaspoon orange extract
1 box confectioners' sugar (more or less depending on desired frosting consistency)
1 small can coconut

Steps:

  • Preheat oven to 300 degrees F.
  • Spray a 10-cup tube pan with floured cooking spray and set aside (make sure the pan is coated well).
  • Cream together the butter and cream cheese on low speed until mixed well. Slowly add the sugar. Beat until the mixture is light and fluffy at medium-high speed for 5 minutes. Add eggs, 1 at a time, beating on low speed. (Mix from 15 to 30 seconds.) Slowly add flour. Once the flour is mixed in add the extracts. Beat the mixture on medium-low speed for about 30 seconds. Stop and scrape down the sides, beat another 30 seconds. TIP: do not overbeat, cake will be dry.
  • Pour batter into the tube pan and distribute evenly. Bake for 1 hour 30 minutes. Test for doneness. Remove from over and let the cake cool in the pan for 15 minutes. After 15 minutes turn the cake out on a serving dish. Put the dish on a wire rack to complete cooling. One cake is cool, frost.
  • Icing: Take the strained crushed pineapple, put in a small bowl, and with the back of a large spoon, press out as much juice as possible. Set aside.
  • Cream together the cream cheese and butter. Add the crushed pineapple and extracts. Beat about a minute. Slowly add the confectioners' sugar, 1 cup at a time, until you reach the desired spreading consistency. You will most likely use the entire box. Beat until light and fluffy. Frost the pound cake on all sides, top and middle. Carefully press the coconut on the sides, and sprinkle on the top. Hint, put the cake dish on waxed paper so that the coconut that falls off can be easily collected.

POUND CAKE WITH TROPICAL FRUIT AND RUM-APRICOT SAUCE



Pound Cake With Tropical Fruit and Rum-Apricot Sauce image

Make and share this Pound Cake With Tropical Fruit and Rum-Apricot Sauce recipe from Food.com.

Provided by Mami J

Categories     Dessert

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup apricot jam
1/2 cup water
1 tablespoon rum
2 mangoes, peeled, halved and thinly sliced
4 kiwi fruits, peeled and sliced
1 lb cake, sliced
1 cup whipped cream

Steps:

  • In a medium saucepan, mix the apricot jam with the water, rum and fruit.Bring to a boil over medium heat. Boil until sauce is thickened and syrupy, about 5 minutes. Cool slightly.
  • To serve: place a slice or two of pound cake in serving plate, top with some fruit and syrup. Garnish with a dollop of whipped cream.

SPICED POUND CAKE WITH ORANGE RUM SAUCE



Spiced Pound Cake with Orange Rum Sauce image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 20 servings

Number Of Ingredients 28

Shortening, for greasing pan
Flour, for pan
1/2 cup chopped pecans
1 1/2 cups butter, softened
1 1/2 cups packed brown sugar
1 cup sugar
3 eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
3 1/2 cups cake flour
1/4 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup sugar
2 tablespoons cornstarch
Pinch salt
1 medium orange, juiced and strained, combined with water to yield 1 cup
1/2 teaspoon orange zest
1/4 cup rum
1 tablespoon butter
1 teaspoon vanilla extract
3/4 cup clear corn syrup
3 ounces semisweet chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract

Steps:

  • Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
  • Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.
  • In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
  • Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.
  • Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.

APRICOT FRUITCAKE



Apricot Fruitcake image

This is another great fruitcake for the holidays. Originally submitted to CakeRecipe.com. Pecans can be substituted for walnuts.

Provided by Carol

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 24

Number Of Ingredients 14

1 cup dried apricots
1 cup water
¾ cup butter
1 cup white sugar
4 eggs
1 cup golden raisins
1 pound red and green candied cherries
6 candied pineapple slices
1 pound dried mixed fruit
2 cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
½ cup apricot nectar
1 cup chopped walnuts

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
  • In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
  • Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
  • Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
  • Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
  • Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
  • Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.

Nutrition Facts : Calories 296.3 calories, Carbohydrate 51 g, Cholesterol 46.3 mg, Fat 10 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 145.2 mg, Sugar 26.2 g

TROPICAL POUND CAKE



Tropical Pound Cake image

Pomegranate seeds add a nice touch to the tropical fruit topping. To minimize the mess of seeding a pomegranate, follow these simple instructions. First, cut off the crown and score the fruit into quarters. Soak the fruit in a large bowl of cold water for 5 minutes. Holding the fruit underwater, break the scored sections apart with your fingers. Then separate the seed clusters from the skin and membranes. Discard the skin and the membranes; dry the seeds on paper towels.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 6

4 tablespoons butter, divided
1 package (10-3/4 ounces) frozen pound cake, thawed and cut into 12 slices
2 cans (15-1/4 ounces each) mixed tropical fruit, drained
2 tablespoons honey
6 tablespoons sweetened shredded coconut, toasted
Pomegranate seeds, optional

Steps:

  • Melt 2 tablespoons butter; lightly brush over one side of each cake slice. Place buttered side up in a foil-lined 15x10x1-in. pan. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. , In a large skillet, melt remaining butter; add fruit. Cook and stir over medium heat for 5 minutes or until heated through. Stir in honey; cook for 2 minutes. , Place two cake slices on each of six dessert plates. Top each with 1/2 cup fruit mixture; sprinkle with coconut. Garnish with pomegranate seeds if desired.

Nutrition Facts : Calories 433 calories, Fat 18g fat (11g saturated fat), Cholesterol 93mg cholesterol, Sodium 280mg sodium, Carbohydrate 67g carbohydrate (51g sugars, Fiber 3g fiber), Protein 4g protein.

TROPICAL POUND CAKE



Tropical Pound Cake image

Make and share this Tropical Pound Cake recipe from Food.com.

Provided by MustangMom

Categories     Dessert

Time 1h25m

Yield 1 cake, 12-14 serving(s)

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (room temperature)
2 cups sugar
4 eggs
1 (8 ounce) container sour cream (or to make it lighter 1 - 8 oz. container vanilla yogurt)
1/4 cup crushed pineapple (canned)
1 teaspoon grated lime rind
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
2 teaspoons fresh lime juice
1/2 cup confectioners' sugar
sweetened flaked coconut
thin strips lime slices or grated lime rind

Steps:

  • Heat oven to 325.
  • Grease a 12-cup Bundt pan. Lightly dust with flour.
  • Whisk together flour, baking soda, and salt in a medium bowl until mixed well.
  • Beat together butter and sugar in a second bowl until light and fluffy, about 3 minutes.
  • Beat in eggs, one at a time, beating well after each addition.
  • Mix together sour cream (or yogurt), pineapple, and lime rind in a small bowl.
  • On low speed, beat flour mixture into butter mixture in 3 additions, alternating with the sour cream (yogurt) mixture, starting and ending with the flour mixture.
  • Add coconut and vanilla extracts.
  • Beat on medium speed for 3 minutes.
  • Pour batter into prepared pan.
  • Bake in 325-degree oven for 60 minutes or until wooden pick inserted in the center comes out clean.
  • Transfer pan to wire rack and cool for 20 minutes.
  • Remove from pan and let cool completely.
  • Glaze:.
  • Whisk together lime juice and confectioner's sugar in small bowl until good drizzling consistency.
  • Drizzle over cake and garnish with desired toppings.

Nutrition Facts : Calories 450.7, Fat 21.4, SaturatedFat 12.9, Cholesterol 119.9, Sodium 186, Carbohydrate 60.1, Fiber 0.8, Sugar 39.2, Protein 5.6

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 BRANDY AND RUM POUND CAKE WITH PEACHES



Apricot Brandy and Rum Pound Cake With Peaches image

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

3 cups all-purpose flour
3 cups sugar (might sound like a lot but you'll need it)
1 cup unsalted butter (softened)
1 1/2 cups unsweetened peaches (diced)
4 eggs
1 cup sour cream
1 tablespoon baking soda
1 teaspoon salt
1 tablespoon vanilla extract
1 teaspoon almond extract
1/4 cup apricot brandy
1/4 cup dark Jamaican rum (Bacardi or Appleton's)
1/4 cup apricot brandy
1/4 cup sugar
1 teaspoon butter (melted)
1 1/2-2 cups powdered sugar
2 teaspoons butter (melted)
1 teaspoon vanilla extract
1 teaspoon apricot brandy
1 teaspoon orange juice

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 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

TROPICAL ISLAND BUNDT® CAKE



Tropical Island Bundt® Cake image

This moist, tropical cake combines coconut and bananas and is topped with a pineapple-butter rum sauce. Perfect for family gatherings, a special dinner party, or a "just because I love you" day.

Provided by Angelina

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h40m

Yield 14

Number Of Ingredients 13

3 medium ripe bananas, mashed
1 (8 ounce) can crushed pineapple in juice, drained and juice reserved, divided
¾ cup water
½ cup unsweetened applesauce
3 eggs
1 teaspoon coconut extract
1 (15.25 ounce) package yellow cake mix
1 cup sweetened flaked coconut
1 (3.5 ounce) package instant coconut cream pudding mix
¾ cup dark brown sugar
⅓ cup heavy cream
¼ cup butter
¼ cup dark rum

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Mix bananas, pineapple juice, water, applesauce, eggs, and coconut extract with an electric mixer until well combined. Add cake mix, coconut, and pudding mix; mix on medium speed for 2 minutes. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cake cool in the pan.
  • Combine brown sugar, cream, and butter for the sauce in a saucepan. Bring to a boil. Add rum and crushed pineapple and boil, stirring occasionally, until it starts to thicken, 4 to 5 minutes. Set aside to cool down.
  • Poke holes all around the top of the cake still in the pan. Pour about 1/3 of the sauce over the cake with a spoon, trying not to get the pineapple during this stage. Place a serving plate on top of the cake pan and invert the cake, holding onto the pan and plate tightly. Pour remaining sauce and pineapples evenly over the cake. Let sit until cake has absorbed the sauce, about 30 minutes. Slice and serve.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 54.4 g, Cholesterol 57 mg, Fat 11.8 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 5.8 g, Sodium 336.2 mg, Sugar 37.6 g

GRILLED POUND CAKE; MEXICAN CHOCOLATE SAUCE & TROPICAL FRUIT



Grilled Pound Cake; Mexican Chocolate Sauce & Tropical Fruit image

Recipe by Michelle Bernstein, From Miami's Hottest Latin Party. This recipe originally appeared in June, 2006. "Here, she tops slices of warm grilled cake with a fantastic Mexican-inspired chocolate sauce flavored with cocoa, cinnamon and chile powder." My girlfriend Judy and I made this for some guests. I was worried about the chile powder in the chocolate and the basil in the fruit salad but it really worked well together and we enjoyed it very much. Judy is friends with Michelle Bernstein so she wanted to try some of her recipes. Judy has lived in Mexico as well as Italy when they left Cuba and then ended up in Miami by way of Lancaster, Pa. So her recipes take me along for the ride. This could be made with pineapple, as well.

Provided by Manami

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

1 cup heavy cream
3 tablespoons confectioners' sugar
1 tablespoon dark rum
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
1/2 teaspoon ground cinnamon
1/2 teaspoon pure dried ancho chile powder
1 cup semi-sweet chocolate chips
1/2 teaspoon pure vanilla extract
1 large mango (peeled and cut into 1/3-inch wedges)
1 medium papaya, halved (seeded, peeled and cut into 1/3-inch wedges)
1 tablespoon coarsely chopped fresh basil
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, softened
6 slices homemade butter pound cake (1 1/4-inch) or 6 slices fresh bakery butter pound cake (1 1/4-inch)
3 tablespoons toasted sliced almonds (to garnish) or 3 tablespoons toasted macadamia nuts, chopped (to garnish)

Steps:

  • MAKE THE WHIPPED CREAM:
  • In a medium bowl, using an electric mixer, softly whip the heavy cream.
  • Add the confectioners' sugar, rum and vanilla and whip the cream until firm peaks form.
  • Refrigerate the whipped cream.
  • MAKE THE CHOCOLATE SAUCE:
  • In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder.
  • Add the chocolate chips and vanilla.
  • Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.
  • MAKE THE FRUIT SALAD:
  • In a medium bowl, toss the mango and papaya with the basil and vanilla.
  • PREPARE THE POUND CAKE:
  • Light a grill or preheat a grill pan.
  • Butter both sides of the pound cake slices.
  • Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side.
  • Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad.
  • Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds.
  • Pass the remaining chocolate sauce at the table.
  • **MAKE AHEAD The whipped cream and fruit salad can be refrigerated for up to 4 hours; whip the cream gently before serving. The chocolate sauce can be refrigerated for up to 2 days; rewarm before serving.

Nutrition Facts : Calories 737.9, Fat 60.9, SaturatedFat 25.2, Cholesterol 105.3, Sodium 35.2, Carbohydrate 44.4, Fiber 8.6, Sugar 30.7, Protein 12.7

APRICOTS IN RUM-RAISIN SAUCE



Apricots in Rum-Raisin Sauce image

Provided by Lucy Metcalf

Categories     Sauce     Rum     Dessert     Quick & Easy     Raisin     Apricot     Fall     Honey     Bon Appétit     Portland     Oregon     Fat Free     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 6

2 15- to 16-ounce cans whole apricots in heavy syrup, drained well, halved, pitted, syrup reserved
3 tablespoons golden raisins
2 tablespoons dark rum
1/2 teaspoon ground cinnamon
3 tablespoons honey
Vanilla ice cream

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 FRUITCAKE



Apricot Fruitcake image

My husband didn't care for fruitcake (which I love) - till he tasted this one. He and I have three children. He's an avid fishermen...when others are canning fruits and vegetables, I'm busy canning and smoking salmon! -Clare Brooks, Juneau, Alaska

Provided by Taste of Home

Categories     Desserts

Time 2h55m

Yield 2 loaves (18 slices each).

Number Of Ingredients 15

2 cups golden raisins
2 cups each coarsely chopped dried apricots and dates
1 cup each red and green candied cherries, halved
2 cups each coarsely chopped pecans, walnuts and Brazil nuts
1/2 cup honey
1/4 cup water
1 teaspoon lemon juice
1 cup butter, softened
1-1/4 cups packed brown sugar
4 eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon each ground cloves, mace and nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda

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.

Nutrition Facts : Calories 360 calories, Fat 20g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 117mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 3g fiber), Protein 6g protein.

APRICOT SAUCE



Apricot Sauce image

Categories     Sauce     Fruit     Apricot     Bon Appétit

Yield Makes about 1 3/4 cups

Number Of Ingredients 4

2 cups (or more) water
2/3 cup sugar
2/3 cup dried apricot halves (about 3 ounces)
1 teaspoon vanilla extract

Steps:

  • Combine 2 cups water, sugar and dried apricots in heavy medium saucepan. Bring mixture to boil. Reduce heat to medium and simmer until apricots are tender, about 25 minutes. Remove from heat. Cool 15 minutes. Transfer apricot mixture to blender and puree, adding more water by tablespoonfuls if needed to form smooth sauce. Add vanilla extract and blend well. (Can be prepared 1 day ahead. Cover and refrigerate.)

APRICOT POUND CAKE



Apricot Pound Cake image

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

1-1/2 cups flour
3/4 tsp. baking powder
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 eggs
6 apricots, each cut into 8 wedges, divided
2 Tbsp. coarse sugar

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

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