Apricot Rum Cake

Because what's better than champagne and cake for breakfast on New Year's Eve?! The diet starts tomorrow.

This recipe comes from Grammy and it's our favorite holiday cake.

Apricot Rum Cake

4 eggs3/4 cup vegetable oil3/4 cup apricot nectar juice1 box yellow cake mix3/4 cup sugar3/4 cup unsalted butter2 tablespoons rum {or 1 tablespoon rum extract}, plus water to equal 1/2 cupMix eggs, vegetable oil, and apricot nectar in a large bowl. Add cake mix and beat 4-5 minutes at medium speed.Pour into a greased and floured 10' tube pan or bundt pan. Bake in preheated oven 350F for 45 minutes.While cake is baking, melt sugar with butter, and rum. Heat until sugar is melted.As soon as the cake is done, poke holes in the cake using a large cake tester. Pour the hot butter mixture slowly all over the cake, letting it absorb. Allow the cake to cool in the pan for about a couple of hours before removing cake from the pan.