Amber Rum Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | Alcohol, Box cakes, Bundt cakes | 10 | Servings | |
INGREDIENTS
| 1 | Yellow cake mix with pudding | |
| 3 | Eggs | |
| 1 | c | Apricot nectar |
| 1 | c | Dark rum |
| 3 | T | Vegetable oil |
| 1 | c | Sugar |
| 1/4 | c | Nuts, chopped |
INSTRUCTIONS
Preheat oven to 350~. 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. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 221
Calories From Fat: 66
Total Fat: 7.6g
Cholesterol: 55.8mg
Sodium: 22.5mg
Potassium: 63.1mg
Carbohydrates: 24.1g
Fiber: <1g
Sugar: 23.6g
Protein: 2.4g