Orange cake with hot rum sauce - the yankee k

1 Servings

Ingredients

Quantity Ingredient
1 cup Butter or Margarine, soften
1 cup Sugar
5 teaspoons Grated Orange Rind
2 Eggs
2½ cup Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
½ teaspoon Salt
1 cup Buttermilk
1 cup Pecans, finely chopped
Powdered Sugar
½ cup Sugar
¼ cup Water
¼ cup Orange Juice
3 tablespoons Lemon Juice
2 tablespoons Rum

Directions

CAKE

HOT RUM SAUCE

*** 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 minutes.

*** 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.

Source: "The Yankee Kitchen" 03-25-93 (#4) [Peg from Hingham, Mass]

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