Apricot Rum Cake
Apricot Rum Cake is an moderately easy dessert you can prepare in about 1 hour 10 minutes. Made with eggs, c. oil, c. apricot nectar, box yellow cake mix and c. sugar, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π¨βπ³ Instructions
Mix eggs, oil and apricot nectar in bowl.
Add cake mix and beat 4 to 5 minutes on medium speed.
Pour into greased and floured tube pan or Bundt pan.
Bake at 350Β° for 50 to 55 minutes. While cake is baking, melt together over heat sugar, butter and rum.
As soon as cake is done, pour rum mixture all over top, slowly, while still in pan, allowing it to seep in.
Let cool several hours before removing from pan.
Serve plain or as shortcake.
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