APRICOT VANILLA RUM CAKE
A rum soaked four layer apricot cake filled with vanilla apricot filling and apricot preserves. Served with rum sauce and sprinkled with cocoa sugar!
Preheat oven to 350 degrees
2, 3 oz. pkgs. Cook & Serve Vanilla Pudding & Pie Filling by Jello
8 T. cornstarch
1/2 c. apricot nectar
2 t. vanilla extract
3 c. non-dairy liquid creamer
17 oz. can apricot halves in heavy syrup
3/4 c. sugar
1/3 c. corn oil
2 t. vanilla extract
3 t. baking soda
1 t. salt
2 c. all-purpose flour
3/4 c. apricot nectar
1 c. powdered sugar
1/2 stick margarine, softened at room temperature
1 t. vanilla extract
2 t. dark rum
1/2 c. apricot preserves ( I used Simply Fruit brand)
1/4 c. dark rum
3 T. powdered sugar
2 T. unsweetened light cocoa powder
Combine pudding mix and cornstarch in medium-sized saucepan. Stir well to evenly disperse. Add apricot nectar and vanilla, stir briskly with wire whisk till completely dissolved.
Add non-dairy creamer, then cook over medium heat, stirring continuously, till thick and bubbly. Cover with waxed paper directly on pudding, then refrigerate till completely chilled.
Place apricot halves with syrup in a blender container. Blend on medium then high speed till smooth and creamy.
Pour apricot puree into large mixing bowl. Add sugar, stir well.
Add corn oil and vanilla, stir well.
Add baking soda and salt, stir well till mixture begins to foam.
Add flour and stir well again, then add apricot nectar, stirring briskly with wire whisk till smooth and creamy.
Pour into 2, 8 inch round cake pans. Bake in 350 degree oven for 30 minutes or till toothpick comes out clean when inserted in middle of cakes. Cool on wire racks for 10 minutes, then run knife between cake and pan. Invert onto wire rack, tap bottom in several places, lift off pan and place upright on racks till completely cooled.
When ready to assemble: Take 1 cake and with large bread knife or serrated or very sharp straight knife cut cake horizontally in half (so that you have 2 thin rounds for each cake). Place bottom half of 1 cake, rough side up, on plate. Spread 1/2 cup pudding over top of cake only (not the sides). Spread top with 1/2 cup of apricot preserves.
Place bottom half of second cake, rough side up, on top of cake. Spread with 1/2 cup pudding. top with second half of cake, rough side down.
Using long skewers, wood or metal, make holes through cake from top to bottom over entire surface of cake–about 1 inch apart. Drizzle 4 T. rum over cake, 1 T. at a time, till it soaks into the holes.
combine powdered sugar and margarine in bowl. Stir and mash till it forms small beads.
Add vanilla then 1/2 c. pudding. Stir till dissolved.
Add remaining pudding and stir well till completely blended.
Frost top of cake only, with 1/3 c. frosting.
Now, put the remaining frosting in a blender container. Add 2 t. rum, then blend on low then medium-high speed till smooth and creamy. Transfer to bowl and refrigerate till ready to serve.
Mix 3 T. powdered sugar with 2 T. cocoa. Stir and mash till thoroughly blended and powdered sugar turns light brown. Place in small sifter and gently sprinkle by moving sifter back and forth over top of cake–lightly.
Reserve remaining cocoa sugar for when you serve the cake. Refrigerate cake overnight, uncovered.
To serve: Cut cake into wedges. Place each slice on a dessert plate, flat side down. Drizzle each with 2-3 T. rum sauce. then sprinkle each with a little cocoa sugar. Serve at once.
Notes: this is a deliciously rich and elegant dessert. It takes a while to make, but is really quite simple. Refrigerating overnight sets the cake and allows the flavors to mature.
Be very careful when cutting cakes in half. make sure the cake is cooled before attempting this. Go slowly and use a sharp or serrated knife where the points are small and close together. A large bread knife works best.