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Apricot Rum Cake

1/4 cup dried apricot halves, coarsely chopped
3/4 cup golden rum
1 (16 ounce) can apricot halves
1 cup (2 sticks) butter, softened
1/2 cup sour cream
4 large eggs
2 teaspoons vanilla extract
2 cups granulated sugar
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (12 ounce) jar apricot preserves

Best made several days ahead. Flavor improves with standing.

In small bowl combine dried apricots and 1/4 cup rum; leave for 20 minutes.

In food processor, puree apricot halves and stir to the apricot-rum mixture.

Beat butter, sour cream, eggs, vanilla and sugar. Add flour, salt, and soda to the apricot mixture.

Heat oven to 325 degrees F. Grease well a 10-inch Turk's turban mold. Bake 1 1/4 hours or until done. Cool in pan 5 minutes, loosen edges, invert and unmold cake onto flame-proof plate with rim.

In a small saucepan, heat apricot preserves, stir in 1/4 cup rum and brush apricot glaze over cake every few minutes while it is cooling. In long-handled metal ladle, warm remaining rum until vapors rise. Ignite and pour over cake. When flames subside, slice.