Recipe Archives->Cakes->Rum 10

Amber Rum Cake 
Yield: 10 Servings

1 pk yellow cake mix with pudding
3 eggs
1 c apricot nectar
1 c dark rum
3 tb vegetable oil
1 c sugar
1/4 c nuts; chopped

Preheat oven to 350F. Grease and lightly flour a 10" tube pan or
12-cup bundt pan. In bowl, combine cake mix, eggs, 1/2 cup nectar,
oil, 1/2 cup rum, and nuts, at medium speed. Turn into prepared
pan. Bake 55-60 minutes or until tested done. Cool 15 minutes.
Prepare glaze by combining 1/2 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 1/2 c 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.

Printable version: rum10.txt.