Amber Rum Cake
Submitted by cuddles1959
Boozy bundt cake soaked in an apricot-rum glaze that seeps into every crumb. A showstopper dessert that tastes fancy but starts with a box mix.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minThis is the cake you pull out when you want jaws to drop but your schedule says ‘keep it simple.'
A doctored yellow cake mix gets spiked with dark rum and apricot nectar, then baked into a golden bundt that’s already gorgeous before you even get to the best part. While it’s still warm, you prick holes all over and brush on a sticky, boozy glaze that turns this into something bakery-worthy. The apricot adds subtle fruitiness, the rum brings warmth and depth, and the nuts give just enough crunch to keep things interesting.
Serve it at holidays, dinner parties, or anytime you need a dessert that makes people think you spent all day in the kitchen.
Pro Tips
- Prick generously so the glaze really soaks through instead of just sitting on top
- Brush slowly and let each layer of glaze absorb before adding more
- Make ahead for even better flavor as the rum mellows overnight
- Swap the nuts for pecans or walnuts, or leave them out entirely if allergies are a concern
Ingredients
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.
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