Apricot Rum Cake

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    Apricot Rum Cake

    Ingredients

    • 1 pk yellow cake mix
    • 4 lg eggs
    • 3/4 c oil
    • 3/4 c apricot nectar
    • 1/2 c butter
    • 2/3 c sugar
    • 1/3 c Meyer's rum

    Instructions

    Yield: 10 Servings. 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~F. Combine butter, sugar and rum in saucepan and bring t o a boil. Stick cake with long pronged fork; slowly pour glaze over top and sides. May be frozen.

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