Amber Rum Cake * -

3 Eggs

1 c Apricot nectar

1 c Dark rum

3 tb Vegetable oil

1 c Sugar

1/4 c Nuts; chopped

10" tube pan or 12-cup bundt pan. In bowl, combine cake mix, eggs,

1/2 cup nectar, oil,

1/2 cup rum, and nuts, at medium speed. Turn into prepared pan. Bake

55-60 minutes or until tested done. Cool

15 minutes. Prepare glaze by combining

1/2 cup apricot nectar and sugar. Bring to a boil for minutes, stirring constantly. Remove from heat. Stir in remaining ingredients. Bring to a boil for 5 minutes, stirring constantly. Remove from heat. Add remaining

1/2 c rum. Remove cake from pan; set on serving placte. Prick top of cake and sides of cake with a fork. Carefully brush glaze over warm cake. --