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Spirited: Orange Rum Cake

Source of Recipe

Joy of Cooking
This subtle cake has the lightness of a sponge cake and the butteriness of a pound cake.

Preheat the oven to 375°F. Grease and flour one 8 x 2-inch round pan or line the bottom with wax or parchment paper.

Melt and let cool:


3 tablespoons unsalted butter
In a large bowl, beat on high speed until thick and pale yellow, about 4 minutes:


1 cup sugar
1/8 teaspoon salt

3 large eggs

Grated zest of 1 large orange

Sift over the top and fold in:


1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder

Stir in the melted butter along with:


1/3 cup heavy cream
Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner, if using. Let cool right side up on the rack.

Puncture the cake all over with a wooden skewer. Spoon over:


5 tablespoons dark rum
Let cool completely. Glaze with:


Bittersweet Chocolate Glaze, 1003
or dust with:


Powdered sugar

SERVES 8