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Orange Rum Cake With Kumquats

the.instructor's picture
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Grated orange peel 1 Tablespoon
  Eggs 2 Large
  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
  Kumquats 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.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2156 Calories from Fat 640

% Daily Value*

Total Fat 73 g111.8%

Saturated Fat 41.9 g209.5%

Trans Fat 0 g

Cholesterol 584.2 mg194.7%

Sodium 1183.5 mg49.3%

Total Carbohydrates 317 g105.8%

Dietary Fiber 10.1 g40.4%

Sugars 182.5 g

Protein 31 g61.5%

Vitamin A 56.1% Vitamin C 167.5%

Calcium 55.3% Iron 57.5%

*Based on a 2000 Calorie diet

Orange Rum Cake With Kumquats Recipe