Fig Apricot Rum Chiffon Cake | Suite101.com

Fig Apricot Rum Chiffon Cake - Tracey Seaman

A classic cake receives a fruit-flavored boost from figs and apricot. A syrupy rum glaze keeps this sponge cake moist and decadent.

Inspired by Ernestine Di Paola, of Belleclare Nursery in Plainview, New York, this delicious recipe for fig apricot rum chiffon cake is one that might become a family favorite. After baking the cake in an angel-food-cake pan, soak the cake with a dark-rum syrup and brush it with an apricot jam glaze. Garnish the cake as desired; fresh apricots, figs and whipped cream are ideal accompaniments.

RECIPE

FIG-APRICOT RUM CHIFFON CAKE

Serves 8 to 10

Ingredients:

For the cake:

• 2 1/4 cups sifted cake flour (not self-rising)
• 1 1/2 cups sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 3/4 cup unsweetened pineapple juice
• 1 teaspoon pure vanilla extract
• 5 large egg yolks, at room temperature
• 8 large egg whites (about 1 cup), at room temperature
• 1 teaspoon cream of tartar

For the rum syrup:

• 1 1/2 cups sugar
• 1 unpeeled medium orange, sliced
• 1 unpeeled medium lemon, sliced
• 1 cup dark rum

For the apricot glaze:

• 1 cup apricot preserves
• 1 tablespoon freshly squeezed orange juice

For the garnish:

• 2 seventeen-ounce cans whole Kudota figs, drained
• 1 seventeen-ounce can whole peeled apricots, drained and pitted
• 1 cup heavy cream, whipped

Directions:

To make the cake:

1. Set oven rack to lowest position. Preheat oven to 325 degrees F.
2. In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Make a well in the center of the dry ingredients. With a handheld electric mixer, beat in vegetable oil, pineapple juice, vanilla extract and egg yolks on low speed until combined. Increase speed to high and beat for 5 minutes more or until batter is smooth.
3. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar, and continue beating on medium speed until egg whites have tripled in size and form stiff peaks, about 5 to 6 minutes.
4. Transfer egg whites to a large mixing bowl. Add a quarter of the beaten egg whites to egg yolk mixture and, with a rubber spatula, gently fold beaten egg whites into beaten egg yolks. Gradually add egg yolk mixture to beaten egg whites, gently folding from bottom of bowl up and over beaten egg whites.
5. Pour batter into a 10-inch, nonstick angel-food-cake pan; run a knife through the center of the batter to release any air bubbles. Place cake pan on a baking sheet. Bake for 55 to 60 minutes, until top springs back lightly when touched.
6. Invert pan over the neck of a bottle and cool about 1 1/2 hours.

To make the rum syrup:

1. In a medium saucepan, combine sugar and 1 1/2 cups water. Bring to a boil, stirring until the sugar is dissolved. Add orange and lemon slices, and continue boiling until syrup has reduced to 1 cup, about 30 to 40 minutes.
2. Remove pan from heat and discard the orange and lemon slices. Add the rum. Make holes about 1 inch apart in the top of a cake using the point of a bamboo skewer. 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 apricot preserves. Stir in the orange juice. Strain preserves and discard the solids. Set aside.

To assemble the cake:

Carefully loosen the cake from the pan with a flexible knife. Turn cake out onto a wire rack and transfer, top side up, to a serving pedestal. Brush reserved apricot glaze over top and sides of the cake. Refrigerate for 3 to 4 hours before serving. Garnish with figs, apricots and whipped cream. Serve.

SPECIAL THANKS

Ernestine Di Paola

Belleclare Nursery

671 Old Country Road

Plainview, NY 11803

516-681-4777 or 888-681-3447

Copyright Michael Vyskocil. Contact the author to obtain permission for republication.

Source: http://michael-vyskocil.suite101.com/fig-apricot-rum-chiffon-cake-a387496

desktop backgrounds ana ivanovic doppelganger doppelganger labor day honey badger jane fonda