- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 2 Times
This is the standard fruit preserve glaze for a Bundt cake. It works well because of the neutral color and mild sweet flavor of the strained preserves. I happen to love apricot preserves but if you’d prefer not to use them, try peach preserves instead. They’ll work just as well.
If you’re not OK with using alcohol, substitute water for the rum or omit it altogether.
- Apricot preserves, ½ cup
- Confectioners’ sugar, 3 tablespoons
- Cold water, 1 tablespoon
- Rum (optional), 1 teaspoon
- 2-quart, heavy-bottomed saucepan
- Fine-mesh sieve
- Mixing bowls
- Pastry brush
1. Preheat the oven to 350°F (conventional) or 335°F (convection).
2. Place the cake on an oven-safe plate.
3. Heat the preserves in a saucepan over low heat until the preserves liquefy, about 3 to 4 minutes.
4. Transfer the heated preserves to a sieve placed over a bowl and press with a rubber spatula to separate the liquid from the solids.
5. Brush a light coat of the warm preserve liquid onto the cake with a pastry brush.
6. Combine the remaining ingredients in a small bowl and lightly brush the mixture onto the preserve-coated cake.
7. Bake for 5 minutes to seal in the glaze.
8. Remove the cake from the oven and let it cool to room temperature before serving.
© 2008 Warren Brown
Note from Cookstr's Editors
Nutritional information is based on 12 servings.
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