Advertisement
Recipe: Amber Rum Cake
Advertisement:
Yield: 10 Servings
1.00 pk Yellow cake mix with pudding
3.00 Eggs
1.00 c Apricot nectar
1.00 c Dark rum
3.00 tb Vegetable oil
1.00 c Sugar
0.25 c Nuts; chopped
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.
1.00 pk Yellow cake mix with pudding
3.00 Eggs
1.00 c Apricot nectar
1.00 c Dark rum
3.00 tb Vegetable oil
1.00 c Sugar
0.25 c Nuts; chopped
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.
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Amber, Rum, Cake
| Amaretto Cake | Angel Cake With Pineapple Orange Sauce |
