Orange Rum Cake1 Reviews
“A lovely cake for those of you who like to entertain.” - by Carol
Original recipe yields 1 - 9 inch tube pan
- Stir together flour, baking powder, baking soda and salt; set aside.
- In large bowl of electric mixer cream butter, 1 cup sugar and orange and lemon peel until fluffy. Add eggs, one at a time, and beat after each until thoroughly blended. At low speed add flour mixture alternately with buttermilk. Fold in walnuts.
- Spread batter evenly in greased 9 inch tube pan. Bake in center of preheated 350 degrees F (175 degrees C) oven about 55 to 60 minutes or until pick inserted in center comes out clean, cake shrinks slightly from sides of pan and surface springs back when pressed lightly with finger. Cool pan on rack slightly. In saucepan mix juices, remaining 1 cup sugar and the rum; bring to boil, then pour carefully over cake in pan. Cool, cover; let stand in pan a day or two before serving.
Amount Per Serving (14 total)
- 392 cal
- 19.7 g
- 50.1 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"I gave this as a christmas gift and no one liked it. It was not very tastey at all, very dry...." See more"
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