Orange Rum Cake

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Orange Rum Cake Ingredients

2 Sticks sweet butter	1 ts Baking soda
1 c White sugar	1 c Sour cream OR --
3 lg Eggs, separated	Land-O-Lakes non-fat
Whites beaten stiffly	2 tb Freshly grated orange peel
1 ts Baking powder

Instructions for Orange Rum Cake

~-Cream butter and sugar. Beat in yolks. Mix dry ingredients well, and add to butter mix alternately with sour cream. Stir in peel, and fold in stiffly beaten egg whites. Place in an 8" greased and sugared tube pan. Bake in 350 oven 40- 50 minutes, until cake starts pulling from sides of pan. --Stir together 1/4 cup fresh, strained orange juice 1/3-1/2 cup rum-- your choice (or) 3/4 cup orange wine --As soon as cake comes out of oven, pour liquid mix evenly over it. Allow to cool completely before removing from pan. --Rub 10 sugar cubes over the skin of an orange. Crush the cubes. I use a lab mortar and pestle- (it doesnt have to be totally even- little clusters are okay). Sprinkle this sugar over the cake after its on the platter. *every little bit less, helps! ================================================= Garnish the cake plate with orange glazed pecans: ---Aunt Matts Orange Glazed Pecans 1 cup sugar 1/4 cup orange juice, strained 1 Tablespoon fresh grated orange peel 1 pound pecan halves --- Butter a heavy saucepan. Place sugar and juice in pan, and stir on low heat until sugar is dissolved and starting to bubble. Raise heat, stirring all the while, and as soon as sugar boils, add peel. Stir to mix evenly, add pecans, and stir until the pecans are all coated with sugar, and theres no liquid left. Quickly pour onto waxed paper which has been placed over newspaper. Separate with forks into individual halves. (If youve never done this sort of thing before, be warned that boiling sugar is very hot, and it sticks to your skin- so be careful, please!!) -- This is a great Christmas gift- my mother used to nibble on these pecans with her coffee. Recipe By : DDMmom File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: CakeCuisine: Uncategorized