Orange rum cake

Yield: 8 servings

Measure Ingredient
\N \N Dwigans fwds07a
\N \N Cake
1 cup Softened butter
1 cup Sugar
\N \N Grated rind of 1/2 large
\N \N Orange -- keep fruit for
\N \N Topping
\N \N Grated rind of 1 lemon
\N \N Keep fruit for topping
2 larges Eggs
2½ cup Flour
2 teaspoons Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Buttermilk -- sour cream
\N \N May
\N \N Be used instead
1 cup Finely chopped walnuts
\N \N Topping
\N \N Juice of 1 lemon
\N \N Juice of 2 oranges
1 cup Sugar
2 tablespoons Light or dark rum -- brandy
\N \N May be used instead
1 cup Whipped cream -- optional

Cake: Preheat oven to 350 Cream the butter and sugar until they are light and fluffy. Add the grated fruit rinds and the eggs, one at a time. beat well. Sift together the dry ingredients and add them to the butter mixture alternately with the buttermilk.; beat the abtter until it

Topping: Strain the juices into a saucepan. Then add the sugar and rum. Bring the mixture to a boil, cook for 1 minute, and turn off the heat. When the cake is donek remove it from the oven, cool it for a few minutes and then poke holes into the surface w Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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