Orange Rum Cake

Photo: flickr user rusvaplauke

Ingredients

1 cup butter or margarine

1 cup sugar

2 eggs

1/4 cup grated orange rind

2 tablespoons grated lemon rind

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt

1 cup buttermilk

1 cup chopped pecans

Juice of 2 large oranges

Juice of 1 lemon

1 cup sugar

2 tablespoons rum extract

Preparation

Cake: Combine butter and sugar, creaming until light and fluffy; add eggs and citrus rind, beating well.

Combine dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Stir in pecans.

Spoon batter into a well-greased 10-inch tube pan. Bake at 350 degrees for 1 hour or until cake tests done. Leave in pan and pour glaze over hot cake.

Orange Glaze: Combine all ingredients in a saucepan; bring to a boil, stirring to dissolve sugar. Pour over hot cake. (

Makes about 3/4 cup)

This recipe yields one 10-inch cake.

Yield: 1 cake