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Name: Ring Around the Rum Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1/2 c Nuts, ground; 1/3 c Shortening; 1 1/2 c Apricot nectar; 2 tb Water, cold; 3 Eggs; 4 1/2 ts Baking Powder; 1 c Sugar; 2 ts Vanilla; 2 cn Mandarin orange segments, dr; 3 c Flour; 1 1/2 c Sugar; 1 1/2 tb Cornstarch; 1 1/3 c milk; 1/3 c Butter; 1/2 c Rum, light or dark; 1 1/2 ts Salt

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INGREDIENTS

1/2 c Nuts, ground
1/3 c Shortening
1 1/2 c Apricot nectar
2 tb Water, cold
3 Eggs
4 1/2 ts Baking Powder
1 c Sugar
2 ts Vanilla
RUM SAUCE
2 cn Mandarin orange segments, dr
3 c Flour
1 1/2 c Sugar
1 1/2 tb Cornstarch
1 1/3 c milk
1/3 c Butter
1/2 c Rum, light or dark
1 1/2 ts Salt

Servings

INSTRUCTIONS

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. Posted to MC-Recipe Digest V1 #524 by Nancy Berry on Mar 19, 1997

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Nutrition

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Serving Size: 1 Serving (277g)
Recipe Makes: 12 Servings

Calories: 816
Calories from Fat: 140 (17%)

Amt Per Serving		% DV

	Total Fat 15.6g	21 %
	Saturated Fat 6.8g	34 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 1.6g
Cholesterol 280.4mg		86 %
Sodium 264.5mg		9 %
Potassium 184.4mg		5 %
Total Carbohydrate 160.4g		47 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 158.9g
Protein 12.2g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 816

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