Brandied or Rum Apricot Walnut Filling

This is a very rich, fragrant apricot filling, that infuses the whole cake with a delicate flavor. I love it with a good butter cake, but it pairs well with white cakes, almond cakes, or of course, apricot cake. You can omit the rum or brandy.

Brandied or Rum Apricot Walnut Filling

Ingredients

  • 1/3 cup butter plus 1 T (not margarine)
  • 1/3 cup brown sugar
  • 12 oz apricot preserves
  • ¼ cup brandy or rum
  • 2 cups finely chopped walnuts
  • ½ T gelatin (1/2 of package)
  • 2 T cold water

Instructions

  1. In non-stick pan, toast walnuts with 1 T of butter until lightly browned.
  2. Meanwhile, sprinkle gelatin over cold water in a very small bowl.
  3. Remove toasted walnuts from pan, set aside.
  4. Add 1/3 cup of butter and brown sugar to non-stick pan. Melt over low heat, stirring gently until brought to low, gentle simmer. Cook 1 minute, stirring constantly.
  5. Remove from heat. Blend in preserves, brandy (or rum), and walnuts. Cool slightly, and blend in gelatin.
  6. Refrigerate to set.

Comments

No Comments Yet