Orange Walnut Rum Cake with Grand Marnier Icing
Ingredients
Cake
- 1 cup butter
- 2 1/2 cups sifted all-purpose flour
- 1 cup granulated sugar
- Grated rind of 2 oranges
- Grated rind of 1 lemon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup finely chopped walnuts
- 1 cup buttermilk or plain yogurt
Pouring Liquid
- 1 cup granulated sugar
- 1 cup orange juice
- 3 tablespoons lemon juice
- 4 tablespoons rum
Grand Marnier Icing
- 1/3 cup butter
- 2 cups confectioners' sugar
- 1 tablespoon grated orange rind
- Grand Marnier
Instructions
- Heat oven to 350 degrees F. Grease a 9 or 10 inch 2 quart tube pan.
Cake
- 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 prepared tube pan.
- Bake for 1 hour.
Pouring Liquid
- 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.
Grand Marnier Icing
- Bring butter to room temperature. Mix all ingredients, adding enough Grand Marnier to make a good spreading consistency. Spread on cooled cake.
