| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Desserts | 1 | Servings | |
INGREDIENTS
| 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 |
| Juice of 2 large oranges | ||
| Juice of 1 lemon | ||
| 1 | c | Sugar |
| 2 | tb | Rum extract |
INSTRUCTIONS
ORANGE GLAZE 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. Recipe by: Southern Living 1979 Annual Recipes Posted to MC-Recipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997
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