Ingredients Jump to Instructions ↓

  1. 1/2 c. butter,softened

  2. 1/2 c.butter flavored shortening

  3. 2 c. granulated sugar

  4. 5 eggs, separated

  5. 1 teas. rum extract

  6. 1/2 c. sour cream

  7. 1/2 c. apricot nectar

  8. 1/4 c. pineapple preserves

  9. 2 c. cake flour or 1 3/4 c. sifted reg.flour

  10. 1 teas. baking powder

  11. 1/4 teas. baking soda

  12. 1/2 teas. salt

  13. 1 c. chopped pecans -- Frosting:

  14. 1/2 c. butter, softened

  15. 3 oz. cream cheese,softened

  16. 1/2 teas. coconut extract

  17. 1/2 teas. almond extract

  18. 1/4 c. apricot preserves

  19. 3-4 c. powdered sugar

  20. 1 c. flaked coconut

  21. 21 whole cherries,for garnish, pat

Instructions Jump to Ingredients ↑

  1. Cake: In a large bowl, cream the butter,shortening and sugar until light and fluffy. Add egg yolks, One at a time, beating well after each addition. Beat in extract. In another bowl, whisk the sour cream,apricot nectar and preserves. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream mixture. Beat just until; blended. Stir in pecans. Beat egg whites until stiff peaks form; fold into batter. Spray bundt pan .Pour batter evenly in pan. Bake at 350^ for about 1 hour-10 minutes,or until tested done with toothpick,(I always check after 45 minutes then again a little later. Cool for 10 minutes before removing from pan to cake plate to cool completely. -- Frosting: In a small bowl, cream the butter,cream cheese and extracts until light and fluffy. Beat in preserves. Gradually beat in powdered sugar until blended. Frost cake sprinkle with coconut and garnish with cherries.


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