Apricot rum cake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Pam Coombes | ||
| 1 | pack | Yellow cake mix |
| 4 | larges | Eggs Glaze |
| 1 | Stick butter | |
| ¾ | cup | Oil |
| ⅔ | cup | Sugar |
| ⅔ | cup | Apricot nectar |
| ⅓ | cup | Meyer's rum |
Directions
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.