Orange Rum Cake
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
62
Spice
58
Sweetness
41
Sourness
45
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Butter (softened)2 cups
White Sugar4 tbsps
Orange Zest (grated)2 tbsps
Lemon Zest (grated)2
Eggs1 cup
Buttermilk1 cup
Walnut (finely chopped)1 cup
Orange Juice (strained)Directions:
1
Stir together flour, baking powder, baking soda and salt; set aside
2
In large bowl of electric mixer cream butter, 1 cup sugar and orange and lemon peel until fluffy
3
Add eggs, one at a time, and beat after each until thoroughly blended
4
At low speed add flour mixture alternately with buttermilk
5
Fold in walnuts
6
Spread batter evenly in greased 9 inch tube pan
7
Bake in center of preheated 350 degrees F (175 degrees C) oven about 55 to 60 minutes or until pick inserted in center comes out clean, cake shrinks slightly from sides of pan and surface springs back when pressed lightly with finger
8
Cool pan on rack slightly
9
In saucepan mix juices, remaining 1 cup sugar and the rum; bring to boil, then pour carefully over cake in pan
10
Cool, cover; let stand in pan a day or two before serving