Rum Ring Cake
|Sifted cake flour||1 1⁄4 Cup (20 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||3 Teaspoon|
|Salt||To Taste (Few Grains)|
|Butter||1⁄4 Cup (4 tbs), softened|
|Eggs||4 , fork beaten (About 1 Cup)|
|Grated lemon peel||1 1⁄2 Teaspoon|
|Water||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon, strained|
|Dark rum||1⁄4 Cup (4 tbs)|
|Whole peeled apricots||16 Ounce, drained and chilled|
Blend the cake flour, sugar, baking powder, and salt in a mixing bowl.
Make a well in the center of the dry ingredients and add the softened butter, eggs, and lemon peel.
Beat until batter is smooth, about 5 minutes.
Turn batter into a generously greased (bottom only) 6 1/2-cup ring mold, spreading evenly.
Bake at 350°F about 20 minutes, or until cake tests done.
Cool on wire rack 10 minutes.
Run a knife around tube and edge of cake to loosen.
Invert onto the rack and remove ring mold.
Transfer to serving plate deep enough to hold the syrup.
Combine water and sugar in a saucepan.
Stir over low heat until sugar is dissolved.
Increase heat and bring to boiling; remove syrup from heat and cool slightly.
Stir in the lemon juice and rum.
About 30 minutes before serving, gradually pour about 1/4 of the syrup at one time over cake, allowing it to be absorbed before pouring more syrup.
(Cake should be well saturated.)
Garnish as desired.