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Orange Rum Pound Cake



  • 2 (17 ounce) boxes pound cake mixes
  • 2 tablespoons shredded orange peel
  • 2 teaspoons shredded lemon peel
  • 1 cup granulated sugar
  • 1 cup orange juice
  • 2 tablespoons lemon juice
  • 2 tablespoons rum


  1. Prepare mixes according to package directions, adding orange and lemon peel.
  2. Turn into greased and floured 10-inch angel food pan or fluted Bundt pan.
  3. Bake at 350 degrees F for 1 to 1 1/4 hours until done.
  4. Cool in pan for 10 minutes; remove to wire rack and cool 20 minutes more.
  5. Place on serving platter. Using a skewer, punch holes in top of cake at 1-inch intervals.
  6. Combine sugar, juices and rum. Bring to boil.
  7. Spoon slowly over cake a small amount at a time, allowing cake to absorb sauce.
  8. Chill cake until serving time.

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