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Apricot Rum Cake

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Submitted by mb

YIELD

1 cake

PREP

20 min

COOK

50 min

READY

1 hrs

Ingredients

1 1
PACKAGE PACKAGE CAKE MIX, YELLOW
4 4
LARGE LARGE EGGS
¾ 177
CUP ML VEGETABLE OIL
¾ 177
Glaze
½ 118
CUP ML BUTTER
158
CUP ML SUGAR
79
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 1356 56% from fat
 % Daily Value *
Total Fat 84g 129%
Saturated Fat 24g 119%
Trans Fat 0g
Cholesterol 275mg 92%
Sodium 1096mg 46%
Total Carbohydrate 48g 48%
Dietary Fiber 2g 7%
Sugars g
Protein 25g
Vitamin A 31% Vitamin C 43%
Calcium 21% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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