Ring around the rum cake recipe from 1972

Instructions

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