Orange Rum Cake With Kumquats
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Grated orange peel||1 Tablespoon|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Orange juice/Water||1⁄4 Cup (4 tbs)|
|Rum/1/2 teaspoon rum extract||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Candied orange peel||2 Tablespoon|
|Orange rum syrup||2 Tablespoon|
|Powdered sugar||1 Tablespoon|
With a mixer, beat butter, sugar, and grated peel until fluffy.
Add eggs, 1 at a time, beating after each addition.
Add baking powder and soda.
Mix juice and rum.
Stir flour and juice mixture alternately into batter; beat to blend well.
Scrape batter into a heavily buttered and flour-dusted, deep, plain or decora-tive 6- to 10-cup tube cake pan or steaming mold.
Bake in a 325° oven until cake pulls from pan sides, about 1 hour.
Let cool in pan for 10 minutes, then run a small spatula between cake and pan sides.
Invert cake onto rack to be sure it's loosened, then invert back into pan.
With a long, thin skewer, pierce cake to bottom at 1-inch intervals.
Pour orange-rum syrup over warm cake.
Let cool completely, at least 3 hours.
Dip pan in hot water almost to rim; wipe pan dry, then invert cake out onto a plate.
If prettier, you can turn the cake over.