Orange Rum Cake Recipe
How often do you come across a good orange rum cake recipe? You are fortunate enough to have just hit this page and found one. Orange rum cake can be eaten by anyone following a diabetic diet. It is generally eaten as a tasty dessert. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
1 cup buttermilk
2 tsp granulated fructose
1 cup low-calorie margarine
2 tsp grated fresh orange rind
2 eggs
2 1/2 cup sifted all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup orange juice
1 tsp lemon juice
2 tsp rum
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.
