Apricot Rum Cake
Submitted by mb
Easy tube cake made with yellow cake mix and apricot nectar, soaked with a hot rum-butter glaze for boozy sweetness.
YIELD
1 cakePREP
20 minCOOK
50 minREADY
1 hrsThis simple cake starts with a yellow cake mix beaten for 10 full minutes with eggs, oil, and apricot nectar for maximum fluffiness.
After baking, the hot cake gets stabbed with a long-pronged fork to create channels, then a boiled mixture of butter, sugar, and rum gets poured slowly over the top and sides.
The glaze soaks in as the cake cools, infusing every bite with sweet rum flavor.
This cake freezes beautifully for make-ahead entertaining.
Pro Tips
- Beat the batter for the full 10 minutes; it makes a real difference in texture
- Use a meat fork or skewer to poke deep holes all over the warm cake
- Pour the hot glaze slowly, letting it soak in before adding more
Ingredients
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.
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