Apricot Rum Cake
Yield
1 cakePrep
20 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 4 | large |
eggs
|
|
| ¾ | cup |
vegetable oil
|
|
| ¾ | cup |
apricot nectar
|
|
| Glaze | |||
| ½ | cup |
butter
|
|
| ⅔ | cup |
sugar
|
|
| ⅓ | cup |
rum
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 4 | large |
eggs
|
|
| 177 | ml |
vegetable oil
|
|
| 177 | ml |
apricot nectar
|
|
| Glaze | |||
| 118 | ml |
butter
|
|
| 158 | ml |
sugar
|
|
| 79 | ml |
rum
|
*
|
Directions
Combine cake mix, eggs, oil and apricot nectar and beat with mixer 10 minutes.
Pour into lightly greased and floured tube pan and bake for 50 minutes at 325℉ (160℃).
Combine butter, sugar and rum in saucepan and bring to a boil.
Stick cake with long pronged fork; slowly pour glaze over top and sides.
May be frozen.
