| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Bundt, Cakes |
12 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
RUM SAUCE
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 <nlberry@prodigy.net> on
Mar 19, 1997
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