Orange walnut rum cake with grand marnier icing
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.