The best delicious Orange Walnut Rum Cake With Grand Marnier Icing recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Orange Walnut Rum Cake With Grand Marnier Icing recipe today!
Hello my friends, this Orange Walnut Rum Cake With Grand Marnier Icing recipe will not disappoint, I promise! Made with simple ingredients, our Orange Walnut Rum Cake With Grand Marnier Icing is amazingly delicious, and addictive, everyone will be asking for more Orange Walnut Rum Cake With Grand Marnier Icing.
What Makes This Orange Walnut Rum Cake With Grand Marnier Icing Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Orange Walnut Rum Cake With Grand Marnier Icing.
Ready to make this Orange Walnut Rum Cake With Grand Marnier Icing Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
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.
Yields
6
Leave a Reply