Apricot Glazed Rum Coffee Cake for Bundt Pan |
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Prep Time: 180 Minutes Cook Time: 60 Minutes |
Ready In: 240 Minutes Servings: 16 |
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You will need a 10inch size tube pan or Bundt pan for this recipe. This is one from my Great Aunt's collection. This originally came from the Chicago Tribune. Ingredients:
4 1/2 teaspoons active dry yeast |
1/4 cup lukewarm water |
3/4 cup milk, lukewarm |
4 cups sifted all-purpose flour |
1 cup butter |
3/4 cup granulated sugar |
5 large eggs |
1 teaspoon salt |
1 lemon, zest of |
1 teaspoon rum flavoring |
1 cup apricot jam |
1 tablespoon rum |
Directions:
1. Dissolve yeast in lukewarm water; add milk and 1 cup of the flour; beat until smooth.
2. Cover and let rise for 1 hour.
3. Cream butter and sugar together until light& fluffy.
4. Beat in eggs, one at a time, using a mixer.
5. Add yeast mixture and remaining flour, the salt, lemon zest, and rum flavoring, beating well.
6. Pour into a greased 10 tube pan or Bundt pan.
7. Cover and let rise until light, about 1 hour.
8. Bake at 350 F (preheated) for 50 minutes.
9. Let rest 5 minutes in pan before attempting to remove.
10. Heat jam with, then force through a strainer.
11. Mix strained jam with rum and let cooly slightly.
12. Pour over still warm cake.
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