Amber Rum Cake
- Ready In:
- 1hr 45mins
- Ingredients:
- 8
- Yields:
-
1 cake
ingredients
- 1 (18 ounce) box yellow cake mix
- 4 eggs
- 8 ounces apricot nectar
- 1⁄4 cup vegetable oil
- 1 cup sugar
- 1 (3 1/2 ounce) package lemon flavor instant pudding and pie filling
- 1 cup dark rum
- 1⁄4 cup raisins (I make it without them) (optional)
directions
- Preheat oven to 350.
- Grease and flour 12 cup bundt or 10 inch tube pan.
- Combine cake mix, pudding mix, eggs, 1/2 c nectar, 1/2 c rum, oil, and raisins in large bowl.
- Blend well, then beat at medium mixer speed 2 minutes.
- Turn into prepared pan.
- Bake 55 to 60 minutes or until cake tests done.
- Cool in pan 15 minutes.
- Meanwhile, combine remaining nectar and sugar in saucepan.
- Bring to a boil, boil 5 minutes, stirring constantly.
- Remove from stove and stir in remaining rum.
- Remove cake from pan to serving plate.
- Prick top and sides.
- Slowly, spoon and brush syrup over warm cake.
- ENJOY!
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