Recipe: Bacardi Amber Rum Cake with Rum-Apricot Syrup (using cake mix, 1970's)

BACARDI AMBER RUM CAKE



1 (18 1/2 oz.) pkg. yellow cake mix*
1 (4-serving size) pkg. Jell-O Lemon Instant Pudding and Pie Filling
4 eggs
8 oz. apricot nectar, divided use
1 cup Bacardi dark rum, divided use**
1/4 cup Wesson Vegetable Oil
1/4 cup currants or raisins
1 cup sugar

Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt or 10-inch tube pan.

Combine (dry) cake mix, (dry) pudding mix, eggs, 1/2 cup nectar, 1/2 cup rum, oil and currants 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. Do not underbake. Cool in pan i5 minutes.

Meanwhile, combine remaining nectar and sugar in saucepan. Bring to boil; boil 5 minutes, stirring constantly, Remove from stove, stir in 1/2 cup remaining rum.

Remove cake from pan to serving plate. Prick top and sides. Slowly and carefully spoon and brush syrup over warm cake.

*If using cake mix with pudding already in mix, omit instant pudding, use only 3 eggs and only 1/3 cup oil.

**Use 80 proof rum.

Makes 1 Bundt or tube cake
Source: The Bacardi Party Book by Bacardi Imports, Inc., 1970's