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Ring Around The Rum Cake

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 cups 187g / 6.6oz Flour

    2. 1 1/2 cups 297g / 10oz Sugar

    3. 4 1/2 teaspoons 22ml Baking powder

    4. 1 1/2 teaspoons 7 1/2ml Salt

    5. 1 1/3 cups 315ml Milk

    6. 1/3 cup 65g / 2 1/3oz Butter

    7. 1/3 cup 65g / 2 1/3oz Shortening

    8. 3 Eggs

    9. 2 teaspoons 10ml Vanilla

    10. 1/2 cup 118ml Nuts - ground Rum Sauce

    11. 1 1/2 cups 355ml Apricot nectar

    12. 1 cup 198g / 7oz Sugar

    13. 1 1/2 tablespoons 22ml Cornstarch

    14. 2 tablespoons 30ml Water - cold

    15. 1/2 cup 118ml Rum - light or dark

    16. 2 Mandarin orange segments - drained

    Instructions Jump to Ingredients ↑

    1. 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.

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