Orange Walnut Rum Cake with Grand Marnier Icing

6 Servings

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Orange Walnut Rum Cake with Grand Marnier Icing Ingredients

1 c Butter or margarine	1 c Buttermilk or yogart
2 1/2 c Sifted flour	Pour on liquid:
1 c Sugar	1 c Sugar
2 ts Baking powder	1 c Orange juice
Grated rind of 2 oranges	3 tb Lemon juice
1 ts Baking soda	4 tb Rum
Grated rind of 1 lemon	GRAND MARNIER ICING
1/2 ts Salt	1/3 c Butter or margarine
2 Eggs	1 tb Grated orange rind
1 c Finely chopped walnuts

Instructions for Orange Walnut Rum Cake with Grand Marnier Icing

Grand Marnier 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. 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. FOR ICING: Bring butter to room temperature. Mix all ingredients, adding enough Grand Marnier to make a spreading consistency. Spread on cooled cake. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: AlcoholCuisine: Uncategorized