"Hunger is the best sauce in the world."--Cervantes

Orange Rum Cake Recipe

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This recipe for Orange Rum Cake, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverly Williams
Added: Sunday, July 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup (2 sticks) butter
2 cups sugar (I use 1 1/2 cups)
grated rind of 1 large orange
2 eggs
2 1/2 cups sifted flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk (or mixture of yogurt and milk)
1 cup finely chopped walnuts
juice of two large oranges
juice of 1 lemon
2 tbsp. rum

Directions:
Directions:
Cream butter. Gradually add 1 cup of the sugar and beat until light. Add fruit rinds, and 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 bundt pan. Bake at 350 degrees about an hour. Strain fruit juices into a saucepan. Add the sugar and rum; bring to a boil. Remove cake from oven and pour syrup over the cake in the pan (I make holes all over the cake with a toothpick or ice pick before pour the syrup). Turn out on serving plate.

Personal Notes:
Personal Notes:
A moist and marvelous cake. Highly recommended by Moi.

 

 

 

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