Apricot Rum Cake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
-Pam Coombes,
1 package: Yellow cake mix,
4 large: Eggs Glaze,
1 Stick: butter,
3/4 cup: Oil,
2/3 cup: Sugar,
2/3 cup: Apricot nectar,
1/3 cup: Meyers 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.
Source from luhu.jp
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.
Source from luhu.jp