| 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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