Recipe for cooking orange walnut rum cake with grand marnier icing

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Orange Walnut Rum Cake with Grand Marnier Icing

1 c. butter or butter replacement
2 1/2 c. sifted flour
1 c. sugar
Grated rind of 2 oranges
Grated rind of 1 lemon
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 c. finely chopped walnuts
1 c. buttermilk or plain yogurt

Preheat oven to 350 degrees F. Grease a 9- or 10-in. 2-qt. tube pan.

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 prepared tube pan. Bake for 1 hour.

Pouring Liquid
1 c. sugar
1 c. orange juice
3 Tbsp. lemon juice
4 Tbsp. rum

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.

Grand Marnier Icing
1/3 c. butter or butter replacement
2 c. powdered\sugar
1 Tbsp. grated orange rind
Grand Marnier

Bring butter to room temperature. Mix all ingredients, adding enough Grand Marnier to make a good spreading consistency. Spread on cooled cake.