amber rum cake

Categories
Cakes
Beverages
Yield
10 Servings
MeasureIngredient
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

PATTI - VDRJ67A

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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