Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Apricot Rum Cake
- add review
- #51355
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
1 comment
ingredients
4 eggs
3/4 cup vegetable oil
3/4 cup apricot nectar (canned)
1 package yellow cake mix
5 ounces margarine
3/4 cup sugar
1/2 cup rum
confectioners' sugar
directions
In a large bowl, beat eggs lightly and combine with oil, apricot nectar and cake mix. Beat at medium speed for 4 or 5 minutes until smooth.
Pour into large greased and floured Bundt or deep cake pan. Bake at 350 degrees F for 50 minutes.
Melt margarine and sugar in pan over low heat and stir in rum. As soon as cake is done, place pan on cooling rack and pour rum mixture over cake, allowing it to soak in well.
Cool for 1 hour before removing from pan. Sift confectioners' sugar over top.
added by
chefsara7
nutrition data
Nutritional data has not been calculated yet.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
Where do you buy apricot nectar?
Look in the bottled juice section of your supermarket
December 20, 2007
Made this for our firm's Christmas party. Got rave reviews. It is very flavorful and moist. Plus very simple to make! One thing I changed, however, was butter for margarine. I'll make it again, no doubt about it.