Ring around the rum cake recipe from 1972

Name: Ring around the rum cake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 20
Ingredients: 3 cups flour; 1-1/2 cups sugar; 4-1/2 teaspoons baking powder; 1-1/2 teaspoon salt; 1-1/3 cups milk; 1/3 cup butter; 1/3 cup shortening; 3 eggs; 2 teaspoons vanilla; 1/2 cup ground nuts (almonds, pecans, or walnuts); 1-1/2 cups canned apricot nectar; 1 cup sugar; 1-1/2 tablespoon cornstarch; 2 tablespoons cold water; 1/2 cup light or dark rum; 2 eight-ounce cans mandarin oranges, drained

Categories: 1970s, Vintage advertisements, Vintage dessert recipes

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you. Find out more here.

Ring around the rum cake

This rummy bundt-style Ring around the rum cake has a sauce on top made with apricot nectar, mandarin oranges, and your favorite kind of rum.

A super recipe that cooks beautifully and cleans up quick in Teflon II cookware.

Ring around the rum cake

Yield: 20

Prep Time: 30 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 40 minutes

Ingredients

3 cups flour
1-1/2 cups sugar
4-1/2 teaspoons baking powder
1-1/2 teaspoon salt
1-1/3 cups milk
1/3 cup butter
1/3 cup shortening
3 eggs
2 teaspoons vanilla
1/2 cup ground nuts (almonds, pecans, or walnuts)
1-1/2 cups canned apricot nectar
1 cup sugar
1-1/2 tablespoon cornstarch
2 tablespoons cold water
1/2 cup light or dark rum
2 eight-ounce cans mandarin oranges, drained

Instructions

Heat the oven to 350 (F).
Grease and flour a 12-cup cake pan.
Measure all ingredients, except last 6 [which are for the sauce], into a large mixer bowl.
Blend for 1/2 minute on low speed, scraping the bowl constantly.
Beat for 3 minutes on high speed, scraping the bowl often.
Bake for 55 to 60 minutes, or until cake tests come back done.
Turn out unto rack and cool cake.
For the Rum Sauce, combine the apricot nectar and sugar in a small saucepan.
Bring to a boil, stirring often.
Simmer for 8 minutes.
Blend cornstarch and water into a smooth paste; stir into hot sauce.
Cook, stirring constantly, until the sauce thickens and clears.
Drizzle the cake with a little of the sauce, and serve slices topped with the remaining sauce.

Recommended Products

As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 342Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 325mgCarbohydrates: 54gFiber: 1gSugar: 36gProtein: 5g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

YOU MIGHT ALSO LIKE: Apricot rum baba: A classic dessert recipe from 1960

PS: If you liked this article, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest, plus see exclusive retro-inspired products in our shop. Thanks for visiting!