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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Another recipe I picked up from a pot-luck at work. It's yummy. Ingredients:
1 cup butter |
2 cups sugar, divided use |
grated rind of 2 large oranges and one lemon |
2 eggs |
2 1/2 cups sifted flour |
2 tsp baking powder |
1 tsp baking soda |
1/2 tsp salt |
1 cup buttermilk |
1 cup finely chopped walnuts or pecans |
juice of 2 large oranges and 1 lemon |
2 tbsp rum |
Directions:
1. Cream butter until light and fluffy. Gradually add 1 cup sugar beating until light and fluffy. Add orange and lemon rinds. Add eggs, one at a time, beating well after each.
2. Sift together next 4 ingredients, and add to creamed mixture alternately with buttermilk, beating until smooth. Stir in nuts.
3. Pour batter into a greased 9 or 10 inch tube pan. Bake in preheated 350 oven for about 1 hour or until tests done.
4. Meanwhile, strain juices into a saucepan. Add remaining 1 cup sugar and rum. When cake is done, remove from oven. Bring mixture to a boil, pour slowly over cake in pan. If cake does not absorb all of the mixture as it is poured, reserve remainder and spoon on later when served.
5. Let cake stand for a day or two before serving.
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