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Orange Rum Yum Cake Recipe

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This recipe for Orange Rum Yum Cake, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, July 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 1-pound 1-ounce packages pound cake mix
2 tablespoons shredded orange peel
2 teaspoons shredded lemon peel
1 cup sugar
1 cup orange juice
2 tablespoons lemon juice
2 tablespoons rum

Directions:
Directions:
Prepare pound cake mixes together according to package directions, adding the orange and lemon peel. Turn in lightly floured 10-inch fluted tube pan. Bake in moderate oven (350) for 1 to 1 1/4 hrs until done. Cool in pan 10 minutes; remove from pan to cooling rack and cool 20 minutes more. Place on serving plate. Using long-tined fork or skewer, punch holes in top of cake at 1-inch intervals. Combine sugar, orange juice, lemon juice and rum; bring to boiling. Spoon very slowly over cake, a small amount at a time, allowing cake to absorb sauce. Continue until all syrup is used. Chill cake until serving time.

 

 

 

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