Orange rum cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| Cake | ||
| 1 | cup | Softened butter |
| 1 | cup | Sugar |
| Grated rind of 1/2 large | ||
| Orange -- keep fruit for | ||
| Topping | ||
| Grated rind of 1 lemon | ||
| 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 |
| May | ||
| Be used instead | ||
| 1 | cup | Finely chopped walnuts |
| Topping | ||
| Juice of 1 lemon | ||
| Juice of 2 oranges | ||
| 1 | cup | Sugar |
| 2 | tablespoons | Light or dark rum -- brandy |
| May be used instead | ||
| 1 | cup | Whipped cream -- optional |
Directions
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