Amber Rum Cake

Yield: 10 Servings. 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.