Mrs dipaola's fig-apricot rum cake

8 servings

Ingredients

Quantity Ingredient
=== CAKE ===
1 cup Egg whites
2 cups Sifted all-purpose flour
1½ cup Sugar
1 tablespoon Baking powder
1 teaspoon Salt
½ cup Vegetable oil
5 Egg yolks
3 tablespoons Grated orange peel
1 teaspoon Vanilla extract
½ teaspoon Cream of tartar
=== RUM SYRUP ===
1½ cup Sugar
1 medium Unpeeled orange; sliced
1 Unpeeled lemon; sliced
1 cup Dark rum
=== APRICOT GLAZE ===
1 cup Apricot preserves
1 tablespoon Fresh lemon or orange juice
=== GARNISH ===
2 cans Whole Kadota figs - (17-oz ea); drained
1 can Whole peeled apricots - (17-oz); drained, pitted
½ cup Walnuts
1 cup Whipped heavy cream; optional

Directions

To make the CAKE: Bring egg whites to room temperature in bowl of an electric mixer, about 1 hour. Heat oven to 325 degrees. In a large bowl, sift dry ingredients together. Make a well in the center. Add, in this order: the oil, egg yolks, ¾ cup water, orange peel, and vanilla. Combine with a wooden spoon until smooth. Set batter aside. Add cream of tartar to warm egg whites. Beat on high speed using the whisk attachment until stiff peaks form. Gently fold the egg whites into the reserved batter. Transfer batter to a 10-inch nonstick angel-food-cake pan. Bake 55 minutes. Increase the temperature to 350 degrees, and bake until a cake tester inserted into the center of the cake comes out clean, about 10 minutes. Invert pan over the neck of a bottle, and let cool completely, about 1½ hours. To make RUM SYRUP: In a medium saucepan, combine sugar and 1 ½ cups water. Bring to a boil; stirring until sugar has dissolved. Add orange and lemon slices, and continue boiling until syrup has reduced to 1 cup, 30 to 40 minutes.

Remove pan from heat, and discard orange and lemon slices. Add the rum.

Make holes about an inch apart in the top of the cake, using the cake tester. Pour the warm syrup slowly over the cake. Let stand at room temperature until the syrup has been absorbed, about 1 hour. To make the APRICOT GLAZE: In a small saucepan set over low heat, melt the preserves.

Stir in the lemon juice. Strain, and discard solids. Set aside. To serve: Carefully loosen the cake from the pan. Turn out onto a wire rack and transfer, top-side up, to a serving platter. Brush reserved apricot glaze over top and sides. Chill 3 to 4 hours. Garnish with figs, apricots, walnuts, and whipped cream. Serve. Serves 8 to 10.

Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from Ernestine Di Paola

Formatted for Mastercook by Lynn Thomas - dcqp82a@...

Recipe by: Ernestine Di Paola

Converted by MM_Buster v2.0l.

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