amber rum cake

10 Servings
1.00 pack Yellow cake mix with pudding
3.00  Eggs
1.00 cup Apricot nectar
1.00 cup Dark rum
3.00 tablespoon Vegetable oil
1.00 cup Sugar
¼ cup Nuts; chopped


Preheat oven to 350~. Grease and lightly flour a 10" tube pan or 12-cup bundt pan. In bowl, combine cake mix, eggs, ½ cup nectar, oil, ½ cup rum, and nuts, at medium speed. Turn into prepared pan.

Bake 55-60 minutes or until tested done. Cool 15 minutes. Prepare glaze by combining ½ cup apricot nectar and sugar. Bring to a boil for minutes, stirring constantly. Remove from heat. Stir in remaining ingredients. Bring to a boil for 5 minutes, stirring constantly.

Remove from heat. Add remaining ½ c rum. Remove cake from pan; set on serving placte. Prick top of cake and sides of cake with a fork.

Carefully brush glaze over warm cake.

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