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Orange Walnut Rum Cake with Grand Marnier Icing



  • 1 cup butter or margarine
  • 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 or margarine
  • 2 cups confectioners' sugar
  • 1 tablespoon grated orange rind
  • Grand Marnier


  1. Heat oven to 350 degrees F. Grease a 9- or 10-inch 2-quart tube pan.
  2. 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.
  3. Bake for 1 hour.
  4. 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.
  5. 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.

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