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Orange Rum Cake

Diabetic.Foodie's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1653 Calories from Fat 133

% Daily Value*

Total Fat 32 g49.3%

Saturated Fat 5.7 g28.7%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 3423.8 mg142.7%

Total Carbohydrates 275 g91.8%

Dietary Fiber 9.8 g39.1%

Sugars 14.8 g

Protein 55 g109.9%

Vitamin A 36.9% Vitamin C 129.8%

Calcium 86.7% Iron 98.9%

*Based on a 2000 Calorie diet

Orange Rum Cake Recipe