Amber rum cake *

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      1 pk Yellow cake mix with pudding
      3    Eggs
      1 c  Apricot nectar
      1 c  Dark rum
      3 tb Vegetable oil
      1 c  Sugar
    1/4 c  Nuts; chopped
 
  Preheat oven to 350~. Grease and lightly flour a 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.
 
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