Title: Orange Walnut Rum Cake with Grand Marnier Icing
Categories: Cake Alcohol
Yield: 6 Servings

1	c	Butter or margarine
2 1/2	c	Sifted flour
1	c	Sugar
2	ts	Baking powder
		Grated rind of 2 oranges
1	ts	Baking soda
		Grated rind of 1 lemon
1/2	ts	Salt
2		Eggs
1	c	Finely chopped walnuts
1	c	Buttermilk or yogart
		Pour on liquid:
1	c	Sugar
1	c	Orange juice
3	tb	Lemon juice
4	tb	Rum
		GRAND MARNIER ICING
1/3	c	Butter or margarine
2	c	Confectioner's sugar
1	tb	Grated orange rind

Grand Marnier

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 degrees 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.

previous

next