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Add a photoServings: 1
Ingredients
- 1 c. Butter or possibly Margarine, soften
- 1 c. Sugar
- 5 tsp Grated Orange Rind
- 2 x Large eggs
- 2Â 1/2 c. Flour
- 2 tsp Baking Pwdr
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 c. Buttermilk
- 1 c. Pecans, finely minced
- Â Â Powdered Sugar
- 1/2 c. Sugar
- 1/4 c. Water
- 1/4 c. Orange Juice
- 3 Tbsp. Lemon Juice
- 2 Tbsp. Rum
Directions
- *** Cake***
- Cream butter in a large bowl till fluffy, gradually adding the sugar. Beat till light. Stir in rinds, add in Large eggs one at a time beating after each.
- Combine flour, baking pwdr, baking soda and salt. Add in alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Mix in nuts and pour in a greased and floured 9-inch tube pan.
- Bake in a preheated 350F oven for 50-60 min till test done. Cold in pan on a rack for 10 min.
- *** Warm Rum Sauce***
- Boil sugar and water for 1 minute, cold slightly, add in remaining ingredients. Carefully spoon over hot cake till all is absorbed. Let cold and dust with powdered sugar. Cover loosely to store.
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