Ring Around Rum Cake

Course : Cakes
Serves: 1
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3 cups flour
1 1/2 cups sugar
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/3 cups milk
1/3 cup butter
1/3 cup shortening
3 large eggs
2 teaspoons vanilla
1/2 cup nuts -- ground
---rum sauce
1 1/2 cups apricot nectar
1 cup sugar
1 1/2 tablespoons cornstarch
2 tablespoons water -- cold
1/2 cup rum -- light or dark
2 cans mandarin orange segments -- drained

Preparation / Directions:

CAKE Heat oven to 350 degrees. Grease and flour a 12 cup bundt pan. Measure all ingredients into large. mixing bowl. Blend 1/2 min. on low speed, and then 3 minutes on high speed (scraping constantly). Bake 55-60 minutes turn out and cool, pour rum sauce over top. RUM SAUCE Combine nectar and sugar in saucepan, bring to a boil stirring 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.


Nutritional Information:

5830 Calories (kcal); 198g Total Fat; (31% calories from fat); 80g Protein; 890g Carbohydrate; 771mg Cholesterol; 6377mg Sodium

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