Title: Orange Rum Cake
Categories: Cake Dessert
Yield: 1 Servings

1	c	Butter or margarine
1	c	Sugar
2		Eggs
1/4	c	Grated orange rind
2	tb	Grated lemon rind
2 1/2	c	All-purpose flour
2	ts	Baking powder
1	ts	Soda
1/2	ts	Salt
1	c	Buttermilk
1	c	Chopped pecans
		Orange glaze:
2	lg	Oranges; juice of
1		Lemon; juice of
1	c	Sugar
2	tb	Rum extract

Cake: Combine butter and sugar, creaming until light and fluffy; add eggs and citrus rind, beating well. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Stir in pecans. Spoon batter into a well-greased 10-inch tube pan. Bake at 350 degrees for 1 hour or until cake tests done. Leave in pan and pour glaze over hot cake. Yield: one 10-inch cake. Orange Glaze: Combine all ingredients in a saucepan; bring to a boil, stirring to dissolve sugar. Pour over hot cake. Yield: about 3/4 cup.

NOTES : Submitted by Susan Bell, Ashburn, Virginia. Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997

Recipe by: Southern Living 1979 Annual Recipes

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