Apricot Rum Cake

Yields:	1 cake
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Combine cake mix, eggs, oil and apricot nectar and beat with mixer 10 minutes.

Pour into lightly greased and floured tube pan and bake for 50 minutes at 325 degrees F.

Combine butter, sugar and rum in saucepan and bring to a boil.

Stick cake with long pronged fork; slowly pour glaze over top and sides.

May be frozen.

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by Laurie

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I found this recipe very simple and very flavourful. I LOVED it. Took the leftovers for lunch the next day, made extra just for the occation.:-)

Reviewed by zoe112799