Recipe - Ring Around The Rum Cake

3 cup Flour
1 One half cup Sugar
4 One half teaspoon Baking powder
1 One half teaspoon Salt
1 1/3 cup Milk
1/3 cup Butter
1/3 cup Shortening
3 Eggs
2 teaspoon Vanilla
One half cup Nuts, ground

RUM SAUCE
1 One half cup Apricot nectar
1 cup Sugar
1 One half tablespoon Cornstarch
2 tablespoon Water, cold
One half cup Rum, light or dark
2 cn Mandarin orange segments, dr

Heat oven to 350~. Grease and flour a 12 cup bundt pan. Measure all
ingredients into lg. mixing bowl. Blend One half min. on low speed, and then 3
minutes on high speed (scraping constantly). Bake 5560 mins turn out and
cool, pour rum sauce over top. Rum Sauce; Combine nectar and sugar in
saucepan, bring to a boil stiring often. Simmer 8 minutes. Blend cornstarch
and water to a smooth paste. Stir into hot sauce. Cook stirring constantly
until sauce thickens and clears. Slightly cool and add rum and orange
slices.

Posted to MCRecipe Digest V1 #524 by Nancy Berry nlberry@prodigy.net on
Mar 19, 1997