Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, orange cake with rum. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
This easy orange rum cake is as beautiful as it is delicious! Soaked in rum, with a buttery taste and that meringue buttercream frosting! This frosting a family favorite and works perfectly on this moist tasty cake.
Orange Cake with Rum is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Orange Cake with Rum is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have orange cake with rum using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Orange Cake with Rum:
- Make ready 1/2 Cup Butter
- Prepare 1 Cup Sugar
- Get 2 Eggs
- Get 1/2 Cup Apple sauce
- Get 1 Cup Rum
- Take 2 1/2 Cups All Purpose flour
- Get 1 Teaspoon Baking Powder
- Take 1 Teaspoon Baking Soda
- Make ready 1 /. 4 Teaspoons Salt
- Get 1 Cup Buttermilk
- Prepare 1 Teaspoon Vanilla Extract
- Prepare 1 Teaspoon Orange Extract
- Get 1 Tablespoon Orange Grated Peel
- Prepare 1 Cup Dates Chopped
- Get 1 Cup Nuts Chopped
The rum-infused frosting is also a great finishing touch to a cake that will bring all the sunshine flavors to your table this holiday. This rum filled cake comes with a delicious cream cheese icing, dressed with Grand Marnier. Trust me when I say, this won't last long on the cake stand! Orange Rum Cake. this link is to an external site that may or may not meet accessibility guidelines.
Instructions to make Orange Cake with Rum:
- Soak the chopped dates, nuts and orange peel in orange liquor, overnight. The trick in soaking is in using a flat bowl or a plate. That way, you don't use up too much liquor. Now cover the plate in cling wrap to avoid the alcohol from evaporating.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs until blended. Beat in applesauce.
- Combine the flour, baking powder, baking soda and salt, in a separate bowl.
- Add to creamed mixture alternately with buttermilk, beating well after each addition, adding the extracts at the very end.
- Fold in the soaked, drained orange peel, dates and nuts, reserving the soaking liquor for later.
- Pour into a greased 9-in. spring-form pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.
- Cool for about 5-7 minutes in the pan, now with a spoon, drizzle the remaining liquor over the cake while its still warm, until the cake is evenly coated with the liquor.
- The liquor cake will stay good in room temp for 3 days and in refrigerator for a week. keep it covered in an airtight container in either case. Enjoy!
It's two layers of soft, fragrant, orange-scented olive oil cake studded with flecks of cornmeal and coated with an orange syrup and candied oranges. The combination of rum and olive oil gives the cake an almost buttery flavor that I can. not. get. enough. of. Sprinkle cake with remaining orange juice mixture. Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum.
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