| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Sauces |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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