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ORANGE
RUM CAKE
This is a very moist cake which must be eaten with a fork.
1 c. sweet butter
1/2 c. sugar
Grated rind of 2 oranges and 1 lemon
2 eggs
2-1/2 c. sifted flour
2 t. double-acting baking powder
1 t. soda
1 c. buttermilk
1 c. finely chopped walnuts
1. Cream butter; add sugar gradually and beat until light and fluffy.
Add orange and lemon rind. Add eggs, and beat until very light.
2. Sift together flour, baking powder and soda. Add to creamed mixture
alternately with milk. Fold in nuts .
3. Pour into greased 9- or 10-inch tube pan. Bake in moderate oven, 350
degrees, about 1 hour. When done pour Rum Sauce slowly over cake in pan.
Cool in pan, and store for a day or two before serving.
RUM SAUCE
Juice of 2 large oranges
Juice of 1 lemon
1/2 c. sugar
2 T. rum
Strain orange and lemon juice; mix with remaining ingredients; bring to
a boil.
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