Orange walnut rum cake with grand marnier ici
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or margarine |
| 2½ | cup | Sifted flour |
| 1 | cup | Sugar |
| 2 | teaspoons | Baking powder |
| Grated rind of 2 oranges | ||
| 1 | teaspoon | Baking soda |
| Grated rind of 1 lemon | ||
| ½ | teaspoon | Salt |
| 2 | Eggs | |
| 1 | cup | Finely chopped walnuts |
| 1 | cup | Buttermilk or yogart |
| Pour on liquid: | ||
| 1 | cup | Sugar |
| 1 | cup | Orange juice |
| 3 | tablespoons | Lemon juice |
| 4 | tablespoons | Rum |
| GRAND MARNIER ICING | ||
| ⅓ | cup | Butter or margarine |
| 2 | cups | Confectioner's sugar |
| 1 | tablespoon | Grated orange rind |
Directions
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.