Ingredients Jump to Instructions ↓

  1. 2 cups sugar

  2. 2/3 cup stick margarine or butter, softened

  3. 2 large eggs

  4. 1 large egg white

  5. 3 cups all-purpose flour

  6. 2 teaspoons baking powder

  7. 1 teaspoon baking soda

  8. 1/2 teaspoon ground ginger

  9. 1/2 teaspoon ground allspice

  10. 1/2 teaspoon ground nutmeg

  11. 1/4 teaspoon salt

  12. 1 1/4 cups low-fat buttermilk

  13. 1/4 cup dark rum

  14. 1 tablespoon grated orange rind

  15. 1 teaspoon vanilla extract Cooking spray

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°. Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Add the eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and the next 6 ingredients (flour through salt). Combine buttermilk, rum, orange rind, and vanilla. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Pour batter into a 12 cup bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack. Cake is wonderful served with fresh fruit. Note.. This cake can be prepared in a 10 inch tube pan, but temperature should be raised to 375 degrees. You can sub light rum with dark rum.


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