Recipe - Apricot Rum Cake

Pam Coombes
1 pack Yellow cake mix
4 lg Eggs
Glaze
1 Stick butter
Three fourths cup Oil
2/3 cup Sugar
2/3 cup Apricot nectar
1/3 cup Meyer's rum

Combine cake mix, eggs, oil and apricot nectar and beat with mixer 10
mins. Pour into lightly greased and floured tube pan and bake for 50 mins
at 325F. Combine butter, sugar and rum in saucepan and bring to a boil.
Prick cake with long pronged fork; slowly pour glaze over top and sides.
May be frozen.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini