I really hesitate to call this a "Pudding Cake", cause it's SO much more than that. I think of pudding cakes as having actual pudding under the cake layer.. Like a Brownie Pudding cake. While this is technically in the same venue as a Brownie Pudding cake, the result is slightly different. It's not so much a "pudding" that forms underneath as it is a gooey buttery rum laced sauce of complete and utter deliciousness. One that MUST be spooned liberally over the richly dense brown sugar cake studded with apricots and almonds that miraculously floats upon the sea of said buttery rum laced deliciousness.
I mean, seriously, it is a little slice of heaven drenched in more heaven and then topped with a whipped cream cloud!
Break out that Corningware though, cause your gonna need it. While I do not normally promote Pyrex on this site, being dedicated to Corningware and all, a set of Pyrex Opalene nesting bowls will probably be of great benefit (cause your gonna need three of them). I picked a hodgepodge when I started. 2 Cinderella style and 1 regular style.
Butter Rum Drenched Apricot Almond Cake
(Rum Pudding Cake)
1 1/2 cups Brown Sugar, divided
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
2 grates of Nutmeg
1/8 tsp Cinnamon
1/2 cup sliced Almonds
8 oz unsulphured dried Apricots, chopped
4 TB unsalted Butter, sliced into chunks
2 1/2 cups Boiling Water, divided
1/2 cup Dark Rum
1 tsp Vanilla extract
~For serving Whipped Cream
Corningware 6 cup Teapot (P-104)
Corningware 8x8 Utility Pan (P-322)
~optional 2 cup Pyrex Measuring Pitcher
~optional 4 quart, 2.5 quart & 1.5 quart Pyrex Cinderella Bowls (or other mixing bowls)
Preheat the Oven to 350F degrees.
Fill the 6 cup Teapot (P-104) with water and set over medium-high flame to bring the water to a boil.
MMM!!! MMM!!! Magic on a plate!!!
Where is your Corningware??