| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cakes, Entertain, Alcohol | 6 | Servings | |
INGREDIENTS
| 1 | c | Butter or margarine |
| 2 1/2 | c | Sifted flour |
| 1 | c | Sugar |
| 2 | ts | Baking powder |
| Grated rind of 2 oranges | ||
| 1 | ts | Baking soda |
| Grated rind of 1 lemon | ||
| 1/2 | ts | Salt |
| 2 | Eggs | |
| 1 | c | Finely chopped walnuts |
| 1 | c | Buttermilk or yogart |
| Pour on liquid: | ||
| 1 | c | Sugar |
| 1 | c | Orange juice |
| 3 | tb | Lemon juice |
| 4 | tb | Rum |
| GRAND MARNIER ICING | ||
| 1/3 | c | Butter or margarine |
| 2 | c | Confectioner's sugar |
| 1 | tb | Grated orange rind |
INSTRUCTIONS
Grand Marnier Cream butter; gradually add sugar and beat until light. Add fruit rinds; add eggs one at a time, beating thoroughly after each. Add sifted dry ingredients alternately with buttermilk, beating after each addition until smooth. Fold in nuts. Pour into greased 9 or 10-inch 2-quart tube pan. Bake at 350 degrees for 1 hour. Strain fruit juices into saucepan. Add sugar and rum; bring to boil. Pour slowly over hot cake in pan. If all liquid is not absorbed, pour remainder on later. FOR ICING: Bring butter to room temperature. Mix all ingredients, adding enough Grand Marnier to make a spreading consistency. Spread on cooled cake. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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