Rum and Orange Cake
Note: For best results, let the cake soak in the juice for a day or two
Batter
1 cup butter
1 cup sugar
2 large oranges (juice and zest)
1 lemon (juice and zest)
2 eggs
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (I put regular milk)
1 cup walnuts (dates are good too)
Preheat stove to 350 F. Butter a tube pan.
Prepare the zest and fruit juices.
Cream butter and gradually add sugar, zest (orange and lemon) and eggs.
Sift together remaining dry ingredients. Alternate small quantities of flour mix and buttermilk to liquid batter (butter-sugar-zest-egg mix). Beat until smooth, then add walnuts (and dates, if you wish).
Pour into tube pan. Bake in oven for 60 to 70 minutes until an inserted wooden pick comes out clean. DO NOT remove from mold as you will be pouring the juice below onto it while the cake is still warm...
Juice to pour over cake
Juice from oranges and lemon
1 cup of sugar
2 tablespoons of rum
Bring the juices and sugar to a boil. Add rum. Pour over warm cake.
The cake is at its best after a day or two. Enjoy!
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2 comments:
I'm proud of you for resisting the urge to include a bulletd list.
Definitely making this on the weekend.
You may already know this, but I recently discovered (or rediscovered) the trick of using vinegar with milk when you don't have buttermilk. Use a tablespoon of vinegar and enough milk to make up the rest of one cup... It smells like buttermilk, and my soda bread tasted great!
OOh- no I did not know how to make buttermilk from milk because I did not know what buttermilk was. But your trick appears in a similar recipe (you put lemon instead of vinegar though).
As for a bulleted list, I did not put one in because:
- there was no need
- I did not know it made it a better technical document
- I did not think of it
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