Orange Walnut Rum Cake with Grand Marnier Icing recipe
Ingredients
1 cup butter or margarine
2 1/2 cups sifted all-purpose flour
1 cup granulated sugar
Grated rind of 2 oranges
Grated rind of 1 lemon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup finely chopped walnuts
1 cup buttermilk or plain yoghurt
Recipe
- Preheat oven to 350 degrees F. Grease a 9- or 10-inch 2-quart tube pan.
- 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 prepared tube pan. Bake for 1 hour.
Pouring Liquid
1 cup granulated sugar
1 cup orange juice
3 tablespoons lemon juice
4 tablespoons rum
- Strain fruit juices into saucepan.
- Add sugar and rum; bring to boil. Pour slowly over hot cake in pan.
Grand Marnier Icing
1/3 cup butter or margarine
2 cups confectioners' sugar
1 tablespoon grated orange rind
Grand Marnier
- Bring butter to room temperature.
- Mix all ingredients, adding enough Grand Marnier to make a good spreading consistency.
- Spread on cooled cake.
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