Amber Rum Cake
Yield
servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
with pudding |
|
| 3 | large |
eggs
|
|
| 1 | cup |
apricot nectar
|
|
| 1 | cup |
dark rum
|
* |
| 3 | tablespoons |
vegetable oil
|
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
with pudding |
|
| 3 | large |
eggs
|
|
| 237 | ml |
apricot nectar
|
|
| 237 | ml |
dark rum
|
* |
| 45 | ml |
vegetable oil
|
|
| 237 | ml |
sugar
|
|
| 59 | ml |
nuts
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Grease and lightly flour a 10 inch 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 to 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 cup 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.
