Apricot Rum Cake

Ingredients: Package Yellow Cake Mix Large Eggs Glaze Stick Butter 3/4 Cups Oil 2/3 Cups Sugar 2/3 Cups Apricot Nectar 1/3 Cups Meyer's Rum Makes:

Directions:

Combine cake mix, eggs, oil and apricot nectar and beat with mixer 10 mins. Pour into lightly greased and floured tube pan and bake for 50 mins at 325F. Combine butter, sugar and rum in saucepan and bring to a boil. Prick cake with long pronged fork; slowly pour glaze over top and sides. May be frozen. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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