Recipe - Amber Rum Cake

PATTI VDRJ67A
1 pack Yellow cake mix with pudding
3 Eggs
1 cup Apricot nectar
1 cup Dark rum
3 tablespoon Vegetable oil
1 cup Sugar
One fourth cup Nuts; chopped

Preheat oven to 350~. Grease and lightly flour a 10" tube pan or
12cup bundt pan. In bowl, combine cake mix, eggs, One half cup nectar,
oil, One half cup rum, and nuts, at medium speed. Turn into prepared pan.
Bake 5560 minutes or until tested done. Cool 15 minutes. Prepare
glaze by combining One half 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 One half cup 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.

Posted to MMRecipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999