Ring around the rum cake

Yield: 12 Servings

Measure 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


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

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