Cake- Orange Rum Cake
Source of Recipe
C&H sugar bag
List of Ingredients
1 cup (2 sticks) butter or margarine
1 cup C and H granulated sugar
3 eggs separated
1 cup dairy sour cream
1 Tablespoon grated orange rind
2 cups cake flour
1 teaspoon baking soda
Syrup
1/2 cup orange juice
2 Tablespoons lemon juice
3/4 cup C and H granulated sugar
Dash salt
6 Tablespoons light rum
Recipe
Cream together butter and sugar until fluffy. Beat in egg yolks, sour cream and rind. Combine flour and baking soda, add to creamed mixture. Beat egg whites until soft, gently fold into cake batter. Pour into greased and floured 9 inch tube pan. Bake in 325 degree oven for 1 hour or until cake tester comes out clean. Let stand in pan 10 minutes. syrup: Combine remaining ingredients except rum in small saucepan; gently boil 3 to 4 minutes. Stir in the rum. Turn cake on plate with rim; pour hot syrup slowly over top of cake. Cool. Makes 10 to 12 servings.
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