Amber Rum Cake

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.