Ring Around The Rum Cake

Recipe Ingredients

3 cups	187g / 6.6oz	Flour
1 1/2 cups	297g / 10oz	Sugar
4 1/2 teaspoons	22ml	Baking powder
1 1/2 teaspoons	7.5ml	Salt
1 1/3 cups	315ml	Milk
1/3 cup	65g / 2.3oz	Butter
1/3 cup	65g / 2.3oz	Shortening
3		Eggs
2 teaspoons	10ml	Vanilla
1/2 cup	118ml	Nuts - ground
		Rum Sauce
1 1/2 cups	355ml	Apricot nectar
1 cup	198g / 7oz	Sugar
1 1/2 tablespoons	22ml	Cornstarch
2 tablespoons	30ml	Water - cold
1/2 cup	118ml	Rum - light or dark
2		Mandarin orange segments - drained

Recipe Instructions

Heat oven to 350F. Grease and flour a 12 cup bundt pan. Measure all ingredients into lg. mixing bowl. Blend 1/2 minutes 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.

Source:
Michael Lomonaco

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