Amber rum cake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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.