Orange Walnut Rum Cake With Grand Marnier Ici Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Butter or margarine,
2 1/2 cup: Sifted flour,
1 cup: Sugar,
2 tsp: Baking powder,
Grated rind of 2 oranges,
1 tsp: Baking soda,
Grated rind of 1 lemon,
1/2 tsp: Salt,
2: Eggs,
1 cup: Finely chopped walnuts,
1 cup: Buttermilk or yogart,
Pour on liquid:,
1 cup: Sugar,
1 cup: Orange juice,
3 tbsp: Lemon juice,
4 tbsp: Rum,
GRAND MARNIER ICING,
1/3 cup: Butter or margarine,
2 cup: Confectioners sugar,
1 tbsp: Grated orange rind,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp