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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 2 |
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A co-worker brought this in for somebody's birthday. I believe it took approximately 25 minutes for the entire thing to vanish! Fabulous cake that was moist, tender and looked great. I later discovered that the recipe is attributed to Pillsbury. Prep time includes time for cake to cool. Ingredients:
2 cups flour |
1 cup sugar |
4 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup milk |
1/4 cup butter, melted |
1 teaspoon vanilla |
4 eggs |
1 cup sugar |
1 cup water |
1/4 cup rum or 1/4 cup orange juice |
1/2 cup apricot preserves |
2 cups cut-up fresh fruit |
Directions:
1. Heat oven to 350-degrees.
2. Generously grease 12-cup Bundt pan or 8-cup ring mold.
3. In large bowl, combine all cake ingredients; beat at low speed until moistened.
4. Beat 2 more minutes at medium speed.
5. Pour into greased pan.
6. Bake at 350-degrees for 30-40 minutes or until toopick inserted in center comes out clean.
7. Meanwhile, in medium saucepan, combine 1 cup sugar and water.
8. Bring to a boil, stirring constantly until sugar dissolves.
9. Remove from heat; stir in rum/oj.
10. Cool slightly.
11. Using long-tined fork, pierce hot cake in pan at 1-inch intervals; immediately pour syrup over cake.
12. Cook cake in pan 15 minutes.
13. Invert onto serving plate.
14. Cool 1 hour or until completely cooled.
15. In small saucepan, heat apricot preserves.
16. Press preserves through strainer into bowl to remove large apricot pieces.
17. Drizzle glaze over cooled cake.
18. Just before serving, fill center of cake with cut-up fruit.
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