RUM SAUCE
1 1/2 c Apricot nectar
1 c Sugar
1 1/2 tb Cornstarch
2 tb H2o, cold
1/2 c Rum, light or dark
2 cn Mandarin orange segments, dr

Heat oven to 350~. Grease and flour a 12 cup bundt pan. Measure all
ingredients into lg. mixing trough. Combine 1/2 min. on low upper, so 3
minutes on high velocity (scraping forever). Broil 55-60 mins turn out and
coolheaded, pour rum sauce over top. Rum Sauce; Combine nectar and sugar in
saucepan, bring to a boil stiring ofttimes. Simmer 8 transactions. 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 orangeness
slices.