Orange Walnut Rum Cake With Grand Marnier Icicakes 1 cup butter or margarine 2 1/2 cup sifted flour 1 cup sugar 2 teaspoon baking powder 1 grated rind of 2 oranges 1 teaspoon baking soda 1 grated rind of 1 lemon 1/2 teaspoon salt 2 eggs 1 cup finely chopped walnuts 1 cup buttermilk or yogart 1 pour on liquid: 1 cup sugar 1 cup orange juice 3 tablespoon lemon juice 4 tablespoon rum 1 grand marnier icing 1/3 cup butter or margarine 2 cup confectioner's sugar 1 tablespoon grated orange rind 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. |
