Glazed Buttery Rum Fruit Cake

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

4.0 by 2 people

Rate This!

  • Makes: 16 servings
  • Prep: 30 mins
  • Stand: 30 mins + 20 min.
  • Cool: 10 mins + 45 min.

Glazed Buttery Rum Fruit Cake

Reviews (0)

4.0 by 2 people

Rate This!

Directions

  1. In a small saucepan combine apricots, peaches, and rum or orange juice. Cook and stir over medium heat just until warm (do not boil). Remove from heat. Let stand for 30 minutes, stirring occasionally. Reserving soaking liquid to make glaze, drain the fruit well. Transfer fruit to a bowl.
  2. Meanwhile, in a medium saucepan melt butter over medium heat. Cook for 10 to 16 minutes, until milk solids brown and butter smells nutty. Remove from heat, transfer to a bowl; cool for 10 minutes. Transfer to a freezer for 15 to 20 minutes, until butter congeals but is not solid.
  3. Preheat oven to 325 degrees F. Butter a 10-inch fluted tube pan, then lightly dust with flour; set aside.
  4. In a large bowl, combine 3 cups of the flour, the baking powder, salt, and nutmeg. In a very large mixing bowl, combine congealed butter, eggs, granulated sugar, buttermilk, and vanilla; beat with electric mixer on medium speed until well combined. Add flour mixture; beat on low speed just until combined. Toss remaining 1/3 cup flour with drained fruits; gently fold fruit into cake batter. Pour batter into prepared pan.
  5. Bake in the center of oven for 65 to 75 minutes, until a wooden pick inserted into center of cake comes out clean. Cool in pan for 25 minutes. Remove cake from pan; cool completely on wire rack.
  6. Place the cake on a serving platter. For the glaze, iIn a small bowl combine the powdered sugar, 2 tablespoons of the reserved soaking liquid, and 1 tablespoon of water until smooth. Add 1 to 2 teaspoons water, if needed, to thin to drizzling consistency. Drizzle glaze over cake, spreading slightly to reach the edges and allowing some glaze to run down the sides. Let stand 20 minutes before slicing.

From the Test Kitchen

After baking and cooling, the unglazed cake may be wrapped, labeled, and frozen up to 1 month. Thaw at room temperature. The reserved liquid may be placed in a small container to freeze, or make the glaze with fresh rum or orange juice.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Glazed Buttery Rum Fruit Cake)

  • Per serving:
  • 530 kcal ,
  • 23 g fat
  • (14 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 133 mg chol. ,
  • 141 mg sodium ,
  • 72 g carb. ,
  • 2 g fiber ,
  • 48 g sugar ,
  • 6 g pro.
rate this recipe!
add review

Reviews (0)

2 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close