Amber Rum Cake - cooking recipe

Ingredients

1 (18 ounce) box yellow cake mix
4 eggs
8 ounces apricot nectar
1/4 cup vegetable oil
1 cup sugar
1 (3 1/2 ounce) package lemon flavor instant pudding and pie filling
1 cup dark rum
1/4 cup raisins (I make it without them) (optional)

Preparation

Preheat oven to 350.
Grease and flour 12 cup bundt or 10 inch tube pan.
Combine cake mix, pudding mix, eggs, 1/2 c nectar, 1/2 c rum, oil, and raisins in large bowl.
Blend well, then beat at medium mixer speed 2 minutes.
Turn into prepared pan.
Bake 55 to 60 minutes or until cake tests done.
Cool in pan 15 minutes.
Meanwhile, combine remaining nectar and sugar in saucepan.
Bring to a boil, boil 5 minutes, stirring constantly.
Remove from stove and stir in remaining rum.
Remove cake from pan to serving plate.
Prick top and sides.
Slowly, spoon and brush syrup over warm cake.
ENJOY!