Cake with Rum Sauce

• 3 cups flour
• 1-1/2 cups sugar
• 4-1/2 tsp baking powder
• 1-1/2 tsp salt
• 1-1/3 cups milk
• 1/3 cup butter
• 1/3 cup shortening
• 3 eggs
• 2 tsp vanilla
• 1/2 cup ground nuts (almonds, pecans or walnuts)

Heat oven to 350 degrees. Grease and flour 12-cup Bundt pan. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl often. Bake 55-60 minutes, or till cake tests done. Turn out onto rack and cool cake. Prepare Rum Sauce.

Rum Sauce:

• 1-1/2 cups canned apricot nectar
• 1 cup sugar
• 1-1/2 Tbsp cornstarch
• 2 Tbsp cold water
• 1/2 cup light or dark rum
• 2 cans (8-oz) mandarin oranges, drained