Amber Rum Cake

Name: Amber Rum 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)

8 ingredients

14 steps

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

1

Preheat oven to 350.
2

Grease and flour 12 cup bundt or 10 inch tube pan.
3

Combine cake mix, pudding mix, eggs, 1/2 c nectar, 1/2 c rum, oil, and raisins in large bowl.
4

Blend well, then beat at medium mixer speed 2 minutes.
5

Turn into prepared pan.
6

Bake 55 to 60 minutes or until cake tests done.
7

Cool in pan 15 minutes.
8

Meanwhile, combine remaining nectar and sugar in saucepan.
9

Bring to a boil, boil 5 minutes, stirring constantly.
10

Remove from stove and stir in remaining rum.
11

Remove cake from pan to serving plate.
12

Prick top and sides.
13

Slowly, spoon and brush syrup over warm cake.
14

ENJOY!