Orange Walnut Rum Cake With Grand Marnier Icing
Ingredients
1 C. butter or margarine
2 1/2 C. sifted flour
1 C. 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 C. finely chopped walnuts
1 C. buttermilk or yogurt
Pour on liquid:
1 C. sugar
1 C. orange juice
3 Tbsp. lemon juice
4 Tbsp. rum
Grand Marnier icing
1/3 C. butter or margarine
2 C. confectioner’s sugar
1 Tbsp. grated orange rind
Cooking Instructions
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)