You are here

Orange Rum Cake

Diabetic.Foodie's picture
Ingredients
  Buttermilk 1 Cup (16 tbs)
  Granulated fructose 2 Teaspoon
  Low calorie margarine 1 Cup (16 tbs)
  Grated orange rind 2 Teaspoon
  Eggs 2
  Sifted all purpose flour 2 1⁄2 Cup (40 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Orange juice 1⁄2 Cup (8 tbs)
  Lemon juice 1 Teaspoon
  Rum 2 Teaspoon
Directions

Combine buttermilk and granulated fructose.
Beat margarine until creamy.
Beat in orange rind.
Then beat in eggs, one at a time (beating well after each addition).
Combine flour, baking powder, baking soda, and salt in a sifter.
Sift into a bowl.
Add sifted ingredients and sweetened buttermilk alternately in small amounts to creamed mixture, beating until very smooth.
Pour batter into a well greased 10 in. (25 cm) tube pan.
Bake at 350°F (175°C) for 60 to 70 minutes or until cake tester inserted in center comes out clean.
Now combine juices and rum in a small saucepan.
Heat to boiling.
When cake is done, remove from oven.
Slowly pour hot juice mixture over cake in pan.
Allow cake to cool; then wrap and refrigerate for 1 or 2 days before serving.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

Rate It

Your rating: None
3.96154
Average: 4 (13 votes)