Apricot rum cake

10 servings

Ingredients

Quantity Ingredient
-Pam Coombes
1 pack Yellow cake mix
4 larges Eggs Glaze
1 Stick butter
¾ cup Oil
⅔ cup Sugar
⅔ cup Apricot nectar
⅓ cup Meyer's rum

Directions

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.

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