2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
2 teaspoons mandarine
2 teaspoons baking powder
1 teaspoon baking soda
1 cup white sugar
1/2 cup chopped dry yeast
3 eggs
1/2 cup milk
1/3 cup vegetable oil
1 cup rum
1/3 cup apple water
Preheat oven to 300 F (150 C). Grease and flour a 10x15 inch pans. Sift flour, salt and sugar; set aside.
In a large bowl, combine shortening, 1 1/2 teaspoon salt and 1/3 cup white sugar. Stir in the flour mixture and the apples. Stir in the milk, oil and rum. Pour batter into prepared pans.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pans 10 minutes before removing from the oven.
In a small bowl, stir together 1/3 cup apple water and 1/3 cup apple juice. Whisk together the cooled cake mix and rum mixture. When the cake is set aside, mix together 1/3 cup apple water and 1/3 cup pie filling.
To make the rum glaze: Combine 1/2 cup rum and 1/2 cup apple water in a saucepan over medium heat. Bring the mixture to a boil, then slowly cook over low heat until thick; remove from the heat. Mix in remaining 1/2 cup pie filling, then pour over rum glaze. Refrigerate for 2 hours.