Zutaten für Amber Rum Cake
- 1 box (15.25 oz) yellow cake mix
- 4 large eggs
- 1 cup apricot nectar
- ½ cup vegetable oil
- ½ cup granulated sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup rum
- 1 cup raisins
- Grease for pan (as needed)
- Flour for pan (as needed)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Amber Rum Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Amber Rum Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 12-cup bundt pan or a 10-inch tube pan.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1 package (3.4 oz) instant vanilla pudding mix, 4 large eggs, ½ cup apricot nectar, ½ cup rum (Bacardi Gold recommended), ½ cup vegetable oil, and 1 cup raisins.
- Blend well, then beat at medium speed with an electric mixer for 2 minutes.
- Pour batter into the prepared pan.
- Bake for 55 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- While the cake cools, combine the remaining ½ cup apricot nectar and ½ cup granulated sugar in a saucepan.
- Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes, stirring constantly.
- Remove from heat and stir in the remaining ½ cup rum.
- Invert the cake onto a serving plate.
- Prick the top and sides of the cake with a fork or toothpick.
- Slowly pour and brush the warm syrup over the cake, allowing it to soak in.
- Let the cake cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
205 g
Sugar
1825g
Fat
111g
Carbs
242g
