Serves: 14
Total Calories: 187
In a large bowl, beat eggs lightly and combine with oil, apricot nectar, and cake mix. Beat at medium speed for 4 or 5 minutes until smooth. Pour into large greased and floured Bundt pan or angel food cake pan. Bake at 350° for 50 minutes. Melt margarine and sugar in pan over low heat and stir in rum. As soon as cake is done, place pan on cooling rack and pour rum mixture over cake, allowing it to soak in well. Cool for one hour before removing from pan. Sift confectioners’ sugar over top.
Editor's Extra: This looks pretty with stenciled-on powdered sugar. Use a doilie or make a cut-out of seasonal shapes—stars, bells, hearts, bunnies, pumpkins, etc.
This Apricot Rum Cake recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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