Title: Orange Rum Cake
Categories: Cakes, Desserts
Yield: 1 Servings

1 c Butter or margarine
1 c Sugar
2 Eggs
1/4 c Grated orange rind
2 tb Grated lemon rind
2 1/2 c All-purpose flour
2 ts Baking powder
1 ts Soda
1/2 ts Salt
1 c Buttermilk
1 c Chopped pecans

--------------------------------ORANGE GLAZE--------------------------------
Juice of 2 large oranges
Juice of 1 lemon
1 c Sugar
2 tb Rum extract

Cake: Combine butter and sugar, creaming until light and fluffy; add eggs
and citrus rind, beating well. Combine dry ingredients; add to creamed
mixture alternately with buttermilk, beginning and ending with dry
ingredients. Beat well after each addition. Stir in pecans. Spoon batter
into a well-greased 10-inch tube pan. Bake at 350 degrees for 1 hour or
until cake tests done. Leave in pan and pour glaze over hot cake. Yield:
one 10-inch cake. Orange Glaze: Combine all ingredients in a saucepan;
bring to a boil, stirring to dissolve sugar. Pour over hot cake. Yield:
about 3/4 cup.

NOTES : Submitted by Susan Bell, Ashburn, Virginia.

Recipe by: Southern Living 1979 Annual Recipes

Posted to MC-Recipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997