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Orange Walnut Rum Cake With Grand Marnier Icing

Author/Submitted by:
Servings: 6
Categories: Cakes / Desserts

1  cup  Butter or margarine
2 1/2  cups  Sifted flour
1  cup  Sugar
2  teaspoons  Baking powder
    Grated rind of 2 oranges
1  teaspoon  Baking soda
    Grated rind of 1 lemon
1/2  teaspoon  Salt
2    Eggs
1  cup  Walnuts, finely chopped
1  cup  Buttermilk, or yogurt

Pour on liquid:
1  cup  Sugar
1  cup  Orange juice
3  tablespoons  Lemon juice
4  tablespoons  Rum

1/3  cup  Butter or margarine
2  cups  Confectioner's sugar
1  tablespoon  Grated orange rind
    Grand Marnier

1. 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.

2. 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.

3. FOR ICING: Bring butter to room temperature. Mix all ingredients, adding enough Grand Marnier to make a spreading consistency. Spread on cooled cake.

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