Orange Rum Cake
|Buttermilk||1 Cup (16 tbs)|
|Granulated fructose||2 Teaspoon|
|Low calorie margarine||1 Cup (16 tbs)|
|Grated orange rind||2 Teaspoon|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1 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.