apricot rum cake

Categories
Cake/cookie
Dessert
Alcohol
Yield
10 servings
MeasureIngredient
  -Pam Coombes
1 pack Yellow cake mix
4 larges Eggs Glaze
Stick butter
¾ cup Oil
⅔ cup Sugar
⅔ cup Apricot nectar
⅓ cup Meyer's rum

Combine cake mix, eggs, oil and apricot nectar and beat with mixer 10 mins. Pour into lightly greased and floured tube pan and bake for 50 mins at 325F. Combine butter, sugar and rum in saucepan and bring to a boil. Prick cake with long pronged fork; slowly pour glaze over top and sides. May be frozen.

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