Orange Cake With Hot Rum Sauce – The Yankee K

Posted on Oct 14 2015 - 12:00am by recipeadmin

Ingredients & Directions

1 c Butter or Margarine, soften
1 c Sugar
5 ts Grated Orange Rind
2 Eggs
2 1/2 c Flour
2 ts Baking Powder
1 ts Baking Soda
1/2 ts Salt
1 c Buttermilk
1 c Pecans, finely chopped
Powdered Sugar

1/2 c Sugar
1/4 c Water
1/4 c Orange Juice
3 tb Lemon Juice
2 tb Rum

*** Cake ***

Cream butter in a large bowl until fluffy, gradually adding the
sugar. Beat until light. Stir in rinds, add eggs one at a time
beating after each. Combine flour, baking powder, baking soda and
salt. Add alternately with buttermilk, beginning and ending with dry
ingredients. Beat well after each addition. Fold in nuts and pour in
a greased and floured 9-inch tube pan. Bake in a preheated 350oF oven
for 50-60 minutes until test done. Cool in pan on a rack for 10

*** Hot Rum Sauce ***

Boil sugar and water for 1 minute, cool slightly, add remaining
ingredients. Carefully spoon over warm cake until all is absorbed.
Let cool and dust with powdered sugar. Cover loosely to store.

1 Servings

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