Rum Cake Judy
1 pkg 18-25 oz yellow cake mix with pudding in the mix
3 eggs
1 C apricot nectar
1 C 80 proof Bacardi rum
3 T vegetable
1/4 C currants or golden raisins
1 C sugar.
Preheat oven to 350
Grease and flour 12 cup Bundt/fluted tube pan.
In bowl, combine cake mix, eggs, ½ C nectar, ½ C rum, oil and currants. Beat 2 minutes with electric mixer at med speed. Turn into rpepared pan.
Bake 55-60 min. or until done.
Cool 15 min.
Glaze.
Prepare glaze in saucepan by combining ½ C apricot nectar and sugar. Bring to a boil for 5 min. stirring constantly, Remove from heat. Stir in remaining ½ C rum. Remove cake from pan and set on serving plate. Prick topa nd sides with a fork. Carefully brush syrup over warm cake.
Is best served with Cool Whip (not whipped cream!)