Orange walnut rum cake with grand marnier ici

Yield: 6 Servings

Measure Ingredient
1 cup Butter or margarine
2½ cup Sifted flour
1 cup Sugar
2 teaspoons Baking powder
\N \N Grated rind of 2 oranges
1 teaspoon Baking soda
\N \N Grated rind of 1 lemon
½ teaspoon Salt
2 \N Eggs
1 cup Finely chopped walnuts
1 cup Buttermilk or yogart
\N \N Pour on liquid:
1 cup Sugar
1 cup Orange juice
3 tablespoons Lemon juice
4 tablespoons Rum
⅓ cup Butter or margarine
2 cups Confectioner's sugar
1 tablespoon Grated orange rind

Grand Marnier

Cream butter; gradually add sugar and beat until light. Add fruit rinds; add eggs one at a time, beating thoroughly after each. Add sifted dry ingredients alternately with buttermilk, beating after each addition until smooth. Fold in nuts. Pour into greased 9 or 10-inch 2-quart tube pan. Bake at 350 degrees for 1 hour.

Strain fruit juices into saucepan. Add sugar and rum; bring to boil.

Pour slowly over hot cake in pan. If all liquid is not absorbed, pour remainder on later.


Bring butter to room temperature. Mix all ingredients, adding enough Grand Marnier to make a spreading consistency. Spread on cooled cake.

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