Orange Rum Cake Recipe
Ingredients
| Buttermilk | 1 Cup (16 tbs) | |
| 2 tsp granulated fructose | ||
| 1 cup low-calorie margarine | ||
| 2 tsp grated fresh orange rind | ||
| Eggs | 2 | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Rum | 2 Teaspoon | |
Directions
Combine buttermilk and granulated fructose.
Beat margarine until creamy.
Beat in orange rind.
Then beat in eggs, one at a time (beating well after each addition).
Combine flour, baking powder, baking soda, and salt in a sifter.
Sift into a bowl.
Add sifted ingredients and sweetened buttermilk alternately in small amounts to creamed mixture, beating until very smooth.
Pour batter into a well greased 10 in. (25 cm) tube pan.
Bake at 350°F (175°C) for 60 to 70 minutes or until cake tester inserted in center comes out clean.
Now combine juices and rum in a small saucepan.
Heat to boiling.
When cake is done, remove from oven.
Slowly pour hot juice mixture over cake in pan.
Allow cake to cool; then wrap and refrigerate for 1 or 2 days before serving.
Beat margarine until creamy.
Beat in orange rind.
Then beat in eggs, one at a time (beating well after each addition).
Combine flour, baking powder, baking soda, and salt in a sifter.
Sift into a bowl.
Add sifted ingredients and sweetened buttermilk alternately in small amounts to creamed mixture, beating until very smooth.
Pour batter into a well greased 10 in. (25 cm) tube pan.
Bake at 350°F (175°C) for 60 to 70 minutes or until cake tester inserted in center comes out clean.
Now combine juices and rum in a small saucepan.
Heat to boiling.
When cake is done, remove from oven.
Slowly pour hot juice mixture over cake in pan.
Allow cake to cool; then wrap and refrigerate for 1 or 2 days before serving.
Chef
