3 c Flour
1 1/2 c Sugar
4 1/2 ts Baking powder
1 1/2 ts Salt
1 1/3 c Milk
1/3 c Butter
1/3 c Shortening
3 Eggs
2 ts Vanilla
1/2 c Nuts, ground
RUM SAUCE
1 1/2 c Apricot nectar
1 c Sugar
1 1/2 tb Cornstarch
2 tb Water, cold
1/2 c 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 1/2 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.
Yields
12 Servings
