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Apricot Glazed Rum Coffee Cake for Bundt Pan Recipe

July 2nd, 2013 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 4 1/2teaspoonsactive dry yeast
  2. 1/4cup lukewarmwater
  3. 3/4cupmilk, lukewarm
  4. 4cups siftedall-purpose flour
  5. 1cupbutter
  6. 3/4cupgranulated sugar
  7. 5largeeggs
  8. 1teaspoonsalt
  9. 1lemon, zest of
  10. 1teaspoonrum flavoring
  11. 1cupapricot jam
  12. 1tablespoonrum

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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