Apricot Rum Chiffon Cake Recipe
Ingredients:
2 c. sifted flour1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
5 egg yolks
3 tbsp. grated orange rind
1 tsp. vanilla
1 c. egg whites, at room temperature
1/2 tsp. cream of tartar
1 1/2 c. sugar
1 unpeeled orange, sliced
1/2 unpeeled lemon, sliced
1 c. light or amber rum
1/2 c. apricot preserves
1/2 tbsp. lemon or orange juice
1/4 c. chopped nuts
1 c. whipped cream
Cooking Directions:
Sift first 4 ingredients together into a large bowl. Make a well and add in order oil, egg yolks, orange rind and vanilla. Beat until smooth. Into a large bowl put egg whites and cream of tartar. Whip until whites form very stiff peaks. Pour yolk mixture gradually over whipped egg whites, gently folding. do not stir or beat. Pour into ungreased tube or Bundt pan. Bake at 325 degrees about 1 hour or until done. Then pour Rum Syrup over cake while still warm.RUM SYRUP:
1 1/2 c. sugar1 unpeeled orange, sliced1/2 unpeeled lemon, sliced1 c. light or amber rum
Boil together and pour over warm cake. Cool thoroughly. Then top with Apricot Glaze.
APRICOT GLAZE:
1/2 c. apricot preserves1/2 tbsp. lemon or orange juice1/4 c. chopped nuts1 c. whipped cream
Heat together preserves and juice. Add nuts. Pour on cake and spread. the top with whipped cream.
Other Recipes you might like:
Ambrosia Chiffon Cake, Refrigerator Ambrosia Cake, Apple Chiffon Cake, Banana Chiffon Cake, Lovelight Banana Chiffon Cake, Banana Chiffon Cake
