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Spirited: Orange Walnut Rum Cake with Grand Marnier Icing

Source of Recipe

Chreyl


List of Ingredients

1 c Butter or margarine
2 1/2 c Sifted flour

1 c Sugar

2 ts Baking powder

Grated rind of 2 oranges

1 ts Baking soda

Grated rind of 1 lemon

1/2 ts Salt

2 Eggs

1 c Finely chopped walnuts

1 c Buttermilk or yogart

Pour on liquid:

1 c Sugar

1 c Orange juice

3 tb Lemon juice

4 tb Rum

GRAND MARNIER ICING

1/3 c Butter or margarine

2 c Confectioner's sugar

1 tb Grated orange rind

Grand Marnier (1 - 2 Tblsp. depending on consistancy)


Recipe

Cream butter; gradually add sugar and beat until light. Add fruit rinds; add eggs one at a time, beating thoroughly after each. Add sifted dry ingredients alternately with buttermilk, beating after each addition until smooth. Fold in nuts. Pour into greased 9 or 10-inch 2-quart tube pan. Bake at 350 degrees for 1 hour. Strain fruit juices into saucepan. Add sugar and rum; bring to boil. Pour slowly over hot cake in pan. If all liquid is not absorbed, pour remainder on later.


FOR ICING: Bring butter to room temperature. Mix all ingredients, adding enough Grand Marnier to make a spreading consistency. Spread on cooled cake.