Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
1 c Butter or Margarine, soften
1 c Sugar
5 ts Grated Orange Rind
2 Eggs
2 1/2 c Flour
2 ts Baking Powder
1 t Baking Soda
1/2 ts Salt
1 c Buttermilk
1 c Pecans, finely chopped
Powdered Sugar
-----HOT RUM SAUCE-----
1/2 c Sugar
1/4 c Water
1/4 c Orange Juice
3 tb Lemon Juice
2 tb Rum
*** Cake ***
Cream butter in a large bowl until fluffy, gradually
adding the sugar. Beat until light. Stir in rinds, add
eggs one at a time beating after each. Combine flour,
baking powder, baking soda and salt. Add alternately
with buttermilk, beginning and ending with dry
ingredients. Beat well after each addition. Fold in
nuts and pour in a greased and floured 9-inch tube
pan. Bake in a preheated 350°F oven for 50-60 minutes
until test done. Cool in pan on a rack for 10 minutes.
*** Hot Rum Sauce ***
Boil sugar and water for 1 minute, cool slightly, add
remaining ingredients. Carefully spoon over warm cake
until all is absorbed. Let cool and dust with powdered
sugar. Cover loosely to store.
Source: "The Yankee Kitchen" 03-25-93 (#4) [Peg from
Hingham, Mass]
