APRICOT NECTAR BUNDT WITH HOT BUTTERED RUM SYRUP

Apricot Nectar Bundt with Hot Buttered Rum Syrup image

Provided by Cindy Smith Bryson @cindyluhooskitchen

Categories Cakes

Number Of Ingredients 12

1 box(es) duncan hines "lemon supreme" signature cake mix
1 small box (3 oz.) lemon pudding mix
3/4 cup(s) apricot nectar
3/4 cup(s) vegetable oil
4 - eggs at room temperature
1 teaspoon(s) lemon extract
FOR BUTTERED RUM SYRUP:
3 tablespoon(s) butter
- juice and zest of 1 lemon or 1 tsp. lemon extract
1/4 cup(s) apricot nectar
1 1/2 cup(s) confectioners' sugar, sifted
1/4-1/2 cup(s) white rum

Steps:

Preheat oven to 325 degrees. Grease and flour a Bundt pan. Set aside.
In large mixer bowl, mix together cake mix, dry pudding powder, nectar, oil, and lemon extract. Add eggs, one at a time and beat well after each addition.
Pour batter into prepared Bundt pan and bake @ 325 degrees until top springs back when lightly touched and tester comes out clean. This should take 40-55 minutes. Mine was perfect @ 40 minutes. Do not overbake. You want this to remain moist inside.
While cake is baking, make your buttered rum syrup: Melt butter over low heat. Add lemon juice and zest, and nectar. Gradually add confectioners sugar, stirring well to remove any lumps. Cook and stir until slightly thickened. Remove from heat and stir in rum. Your syrup will be thin. This works well to soak into the cake and all ingredients are needed to produce the flavor we want.
After removing cake from oven, carefully poke holes in top with a skewer or chopstick. While cake and syrup are still warm, slowly pour 1/2 of syrup over cake and into holes.
Allow cake to remain in pan for 20 minutes. Turn cake out onto cake plate. Poke holes in top of cake. Stir remaining syrup well and slowly pour over cake. Allow cake to sit and cool completely prior to slicing. Cook's tip: cake is even more moist and flavorful the next day. Kick it up a notch by serving with canned fruit on the slice or on the side.