If you love desserts that are moist, flavorful, and a little indulgent, this Fruity Rum Cake with Apricot Layer is perfect for you. Soft cake layers are paired with juicy apricots, a hint of rum, and a creamy vanilla pudding filling, finished with a rich chocolate topping. It’s an easy-to-make dessert that looks impressive and tastes like it came from a bakery.
Cake Batter:
3 large eggs
¾ cup powdered sugar
⅔ cup canola oil
1 cup whole wheat flour
½ cup all-purpose flour
¾ cup whole milk
2 teaspoons baking powder
2 tablespoons unsweetened cocoa powder
Instructions:
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9×13-inch pan.
- Beat egg whites until stiff peaks form. Gradually fold in egg yolks, powdered sugar, oil, and milk. Mix in flours with baking powder until just combined.
- Divide the batter into two portions. Add cocoa powder to one portion.
- Pour the plain batter into the prepared pan and bake for 12 minutes. Remove from oven, then arrange drained apricot halves (fresh or canned in light syrup) over the partially baked cake.
- Pour the chocolate batter over the apricots and bake for an additional 15–20 minutes, until a toothpick inserted in the center comes out clean.
Apricot Rum Syrup:
½ cup apricot juice (from compote)
2 tablespoons brown sugar
2 tablespoons dark rum
Heat juice and sugar until dissolved. Stir in rum and pour over hot cake.
Vanilla Pudding Filling:
- 4 cups whole milk
- 4 packets instant vanilla pudding (or ½ cup cornstarch + ½ cup sugar)
- ¾ cup unsalted butter, softened
- 1 ¾ cups sugar
- Prepare pudding per package instructions. Let cool slightly.
- Beat butter until creamy, then fold into pudding. Spread over cooled cake.
Chocolate Topping:
- ½ cup bittersweet chocolate
- 2 tablespoons half-and-half
- Melt chocolate with cream and drizzle evenly over the pudding layer.
