← Back to Search Results
Apricot Preserve Glaze Default

Comments: 0


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.

Yield: About 1.3 cup (enough for one 12-cup Bundt cake)


  • 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.


Nutritional Information

Nutrients per serving (% daily value)

41kcal (2%)
3mg (0%)
1mg (2%)
2mcg RAE (0%)
0mg (0%)
5mg (0%)
0g (0%)
0g (0%)
0mg (0%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
good-to-the-grain Good to the Grain
by Kim Boyce
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
cook-with-jamie Cook with Jamie
by Jamie Oliver
desserts-4-today Desserts 4 Today
by Abby Dodge
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
martin-yans-china Martin Yan's China
by Martin Yan
west-coast-cooking West Coast Cooking
by Greg Atkinson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?