Introduction: Apricot Rum Bundt Cake
In the spring, apricots are a delicious addition to baked goods. When added to a rich, moist bundt cake, they mirror the dried fruit cakes of winter gone past. Add a splash of rum to the batter and top the baked cake with powdered sugar to pay homage to the cold season gone by and spring renewed.
Apricot Rum Bundt Cake
2 sticks butter
1/2 cup white sugar
1/2 cup brown sugar
1 cup sliced dried apricots
1/2 cup milk
1 teaspoon baking powder
2 cups flour
1/4 cup silver rum
Preheat oven to 350 degrees.
1. Cream the butter and sugar. Add the eggs, one by one. Add the milk. Add the apricots.
2. Add the baking powder and flour. Beat until aerated. Add the rum and beat until mixed.
3. Add to a well greased bundt pan. Smooth the top.
4. Bake for one hour.
5. Cool, cut the bottom to even the base, flip out of the pan onto a cake plate, and garnish with powdered sugar. Serve.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.