1 pkg. (18 oz.) yellow cake mix with pudding in mix
3 eggs
1 c. apricot nectar
1 c. (80 proof) amber rum
3 tbsp. vegetable oil
1/4 c. coconut or currants
1 c. sugar
Prepare oven. Preheat 350 degrees. Grease and flour fluted tube pan or 10 inch tube pan.
In a bowl combine cake mix, eggs, 1/4 cup nectar, 1/2 cup rum, oil and currants. Beat 2 minutes with electric mixer at medium speed.
Turn into prepared pan. Bake 55-60 minutes or until done. Cool 15 minutes.
Prepare glaze in saucepan by combining 1/2 cup apricot nectar and sugar. Bring to a boil for 5 minutes stirring constantly. Remove from heat. Stir in remaining 1/2 cup rum.
Remove cake from pan and set on serving plate. Prick top and sides of cake with a fork. Carefully brush syrup over the warm cake.
Serves 12.
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