Contessa’s Apricot Rum Cake
by axarob on Oct.11, 2011, under Rum Rations
This recipe was given to me by a dear friend and has been recommended by several other friends that had already tried it. The recipe is easy, I am by no means much of a cook or baker and I was able pull this one off for a bunch of friends and it got glowing reviews.
Sorry there arent any pictures this time…the cake gets devoured before I even think to shoot a picture…
Ingredients;
4 eggs
3/4 cup Vegetable Oil
3/4 cup Apricot nectar (canned)
1 box yellow cake mix
1 stick butter
3/4 cup confectioners sugar
1/2 cup dark rum (We used MT Gay Eclipse) Being a rum drinker, I certainly would recommend a dark rum over white but am sure it is tasty either way
Directions;
Cake;
In a large mixing bowl, beat eggs lightly and combine with oil, apricot nectar
and cake mix.
Beat at medium speed for 4 to 5 minutes until smooth. Pour into large greased
and floured bunt or deep cake pan. Bake at 350 F for 50 min.
Glaze;
Melt butter and confectioner’s sugar in a pan over low heat and stir in rum. As soon as cake is done, place pan on cooling rack
Poke holes in the top of the cake with toothpick or skewer
Pour rum mixture over the top of the cake, allowing it to soak in well.
Cool for 1 hour before removing from pan.
Enjoy!!!