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Orange Walnut Rum Cake With Grand Marnier Icing

  • 6servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 c Butter or margarine

  2. 2 

  3. 1/2 c Sifted flour

  4. 2 ts Baking powder

  5. Grated rind of 2 oranges

  6. 1 ts Baking soda

  7. Grated rind of 1 lemon

  8. 1/2 ts Salt

  9. 2 Eggs

  10. 1 c Finely chopped walnuts

  11. 1 c Buttermilk or yogart

  12. Pour on liquid:

  13. 1 c Sugar

  14. 1 c Orange juice

  15. 3 tb Lemon juice

  16. 4 tb Rum

  17. GRAND MARNIER ICING

  18. 1/3 c Butter or margarine

  19. 2 c Confectioner's sugar

  20. 1 tb Grated orange rind

Instructions Jump to Ingredients ↑

  1. Grand Marnier Cream butter; gradually add sugar and beat until light. Add fruit rinds;

  2. 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.

  3. Bake at 350 degrees for 1 hour.

  4. 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. FOR ICING:

  6. 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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