RUM RING CAKE
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.
Provided by skat5762
Categories Dessert
Time 2h25m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Heat oven to 350-degrees.
- Generously grease 12-cup Bundt pan or 8-cup ring mold.
- In large bowl, combine all cake ingredients; beat at low speed until moistened.
- Beat 2 more minutes at medium speed.
- Pour into greased pan.
- Bake at 350-degrees for 30-40 minutes or until toopick inserted in center comes out clean.
- Meanwhile, in medium saucepan, combine 1 cup sugar and water.
- Bring to a boil, stirring constantly until sugar dissolves.
- Remove from heat; stir in rum/oj.
- Cool slightly.
- Using long-tined fork, pierce hot cake in pan at 1-inch intervals; immediately pour syrup over cake.
- Cook cake in pan 15 minutes.
- Invert onto serving plate.
- Cool 1 hour or until completely cooled.
- In small saucepan, heat apricot preserves.
- Press preserves through strainer into bowl to remove large apricot pieces.
- Drizzle glaze over cooled cake.
- Just before serving, fill center of cake with cut-up fruit.
Nutrition Facts : Calories 3775.8, Fat 73.2, SaturatedFat 38.5, Cholesterol 985.1, Sodium 2775, Carbohydrate 706, Fiber 7.3, Sugar 461.3, Protein 56.6
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