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Orange Walnut Rum Cake with Grand Marnier Icing

 

Orange Walnut Rum Cake with Grand Marnier Icing recipe
81

Yield

12

servings

Prep

30

min

Cook

1

hrs

Ready

1

hrs

 

Ingredients

237 ml butter
or margarine
591 ml all-purpose flour
sifted
237 ml sugar
10 ml baking powder
2 each orange zest
grated
5 ml baking soda
1 each lemon zest
grated
2.5 ml salt
2 large eggs
237 ml walnuts
finely chopped
237 ml buttermilk
or yogurt
Pour on liquid
237 ml sugar
237 ml orange juice
45 ml lemon juice
60 ml rum
Grand marnier icing
79 ml butter
or margarine
473 ml powdered sugar
15 ml orange zest
grated
1 x liqueur
grand marnier or cointreau, orange flavor
*

Directions

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℉ (180℃) F 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 59342% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 324mg 13%
Total Carbohydrate 26g 26%
Dietary Fiber 2g 6%
Sugars g
Protein 15g
Vitamin A 14% Vitamin C 17%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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