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Orange Rum Cake With Kumquats

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Ingredients
  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
Directions

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
Cuisine: 
Caribbean
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Orange

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