"One of the first cakes I ever made. I don't remember where I found the recipe, but it was probably in one of the well-worn, out-of-date, ladies magazines in the Ladies Room Lounge at Jacksonville University where I finished my bachelor's degree. I used to spend time in between classes transcribing recipes. Hal and I were just married and living on a shoestring. I couldn't afford to buy recipe books."
Orange-Rum Cake
Makes 12 servings
1 cup butter, softened
2 cups sugar
Grated rind 2 large oranges and 1 lemon
2 eggs
2 ½ cups all-purpose flour, sifted
2 tsp baking powder
1 tsp soda
½ tsp salt
1 cup buttermilk
1 cup walnuts, finely chopped
Juice of fruits above
2 Tbsp light or dark rum
Preheat oven to 350°. Grease or butter a 9” or 10” 2 qt fluted tube pan.
Cream butter. Gradually add 1 cup of the sugar and beat until light. Add fruit rinds and eggs, one at a time, beating thoroughly after each addition of an egg. Add sifted dry ingredients alternately with buttermilk, beating after each addition until smooth. Fold in nuts.
Pour into prepared pan and bake about 1 hour.
Strain fruit juices into saucepan. Add remaining 1 cup sugar and the rum; bring to boil. When cake is removed from oven, pour syrup slowly over cake in pan by tablespoonsful. If all liquid is not absorbed immediately, pour remainder on later. Turn out on serving plate.
Orange-Rum Cake
Makes 12 servings
1 cup butter, softened
2 cups sugar
Grated rind 2 large oranges and 1 lemon
2 eggs
2 ½ cups all-purpose flour, sifted
2 tsp baking powder
1 tsp soda
½ tsp salt
1 cup buttermilk
1 cup walnuts, finely chopped
Juice of fruits above
2 Tbsp light or dark rum
Preheat oven to 350°. Grease or butter a 9” or 10” 2 qt fluted tube pan.
Cream butter. Gradually add 1 cup of the sugar and beat until light. Add fruit rinds and eggs, one at a time, beating thoroughly after each addition of an egg. Add sifted dry ingredients alternately with buttermilk, beating after each addition until smooth. Fold in nuts.
Pour into prepared pan and bake about 1 hour.
Strain fruit juices into saucepan. Add remaining 1 cup sugar and the rum; bring to boil. When cake is removed from oven, pour syrup slowly over cake in pan by tablespoonsful. If all liquid is not absorbed immediately, pour remainder on later. Turn out on serving plate.
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