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
\N \N GRAND MARNIER ICING
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.

FOR ICING:

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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