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Apricot Rum Cake

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Recipe

 

Yield

1 cake

Prep

20 min

Cook

50 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 package cake mix, yellow
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4 large eggs
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¾ cup vegetable oil
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¾ cup apricot nectar
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Glaze
½ cup butter
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cup sugar
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cup rum
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Ingredients

Amount Measure Ingredient Features
1 package cake mix, yellow
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4 large eggs
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177 ml vegetable oil
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177 ml apricot nectar
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Glaze
118 ml butter
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158 ml sugar
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79 ml rum
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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 135656% 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?
 

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