Orange Walnut Rum Cake with Grand Marnier Icing
Orange Walnut Rum Cake with Grand Marnier Icing recipe 81
81
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.
