← Back to Search Results
Apricot Preserve Glaze

Comments: 0
 

Recipe

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)

Ingredients

  • Apricot preserves, ½ cup
  • Confectioners’ sugar, 3 tablespoons
  • Cold water, 1 tablespoon
  • Rum (optional), 1 teaspoon

Equipment:

  • 2-quart, heavy-bottomed saucepan
  • Fine-mesh sieve
  • Mixing bowls
  • Pastry brush

Directions

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%)
10mg
1mg
0g
8g
0g
11g
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

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-sweet-life The Sweet Life
by Kate Zuckerman
new-american-table New American Table
by Marcus Samuelsson
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
in-the-kitchen-with-david In the Kitchen with David
by David Venable
american-masala American Masala
by Suvir Saran
Close_overlay

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
Close_overlay

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
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?