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Orange Walnut Rum Cake with Grand Marnier Icing

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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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