Ring around the rum cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 1½ | cup | Sugar |
| 4½ | teaspoon | Baking powder |
| 1½ | teaspoon | Salt |
| 1⅓ | cup | Milk |
| ⅓ | cup | Butter |
| ⅓ | cup | Shortening |
| 3 | Eggs | |
| 2 | teaspoons | Vanilla |
| ½ | cup | Nuts, ground |
| 1½ | cup | Apricot nectar |
| 1 | cup | Sugar |
| 1½ | tablespoon | Cornstarch |
| 2 | tablespoons | Water, cold |
| ½ | cup | Rum, light or dark |
| 2 | cans | Mandarin orange segments, dr |
Directions
RUM SAUCE
Heat oven to 350~. Grease and flour a 12 cup bundt pan. Measure all ingredients into lg. mixing bowl. Blend ½ min. on low speed, and then 3 minutes on high speed (scraping constantly). Bake 55-60 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 MC-Recipe Digest V1 #524 by Nancy Berry <nlberry@...> on Mar 19, 1997