- Apricot preserves, ½ cup
- Confectioners’ sugar, 3 tablespoons
- Cold water, 1 tablespoon
- Rum (optional), 1 teaspoon
- 2-quart, heavy-bottomed saucepan
- Fine-mesh sieve
- Mixing bowls
- Pastry brush
- Preheat the oven to 350°F (conventional) or 335°F (convection).
- Place the cake on an oven-safe plate.
- Heat the preserves in a saucepan over low heat until the preserves liquefy, about 3 to 4 minutes.
- Transfer the heated preserves to a sieve placed over a bowl and press with a rubber spatula to separate the liquid from the solids.
- Brush a light coat of the warm preserve liquid onto the cake with a pastry brush.
- Combine the remaining ingredients in a small bowl and lightly brush the mixture onto the preserve-coated cake.
- Bake for 5 minutes to seal in the glaze.
- Remove the cake from the oven and let it cool to room temperature before serving.