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Apricot Rum Cake

1 pk Yellow cake mix
4 lg Eggs
3/4 c Oil
3/4 c Apricot nectar
GLAZE
1/2 c Butter
2/3 c Sugar
1/3 c Meyer's rum

Combine cake mix, eggs, oil and apricot nectar and beat with mixer 10 minutes. Pour into lightly greased and floured tube pan and bake for 50 minutes at 325~F. Combine butter, sugar and rum in saucepan and bring to a boil. Stick cake with long pronged fork; slowly pour glaze over top and sides. May be frozen.

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