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Title: Orange Rum Cake
Yield: 1 Servings

Ingredients

      1 c  butter or margarine
      1 c  sugar
      2    eggs
    1/4 c  grated orange rind
      2 tb grated lemon rind
  2 1/2 c  all-purpose flour
      2 ts baking powder
      1 ts soda
    1/2 ts salt
      1 c  buttermilk
      1 c  chopped pecans
 
  --------------------------ORANGE GLAZE--------------------------------
      1    juice of 2 large oranges
      1    juice of 1 lemon
      1 c  sugar
      2 tb rum extract

Instructions

Cake: Combine butter and sugar, creaming until light and fluffy; add eggs
and citrus rind, beating well. Combine dry ingredients; add to creamed
mixture alternately with buttermilk, beginning and ending with dry
ingredients. Beat well after each addition. Stir in pecans. Spoon batter
into a well-greased 10-inch tube pan. Bake at 350 degrees for 1 hour or
until cake tests done. Leave in pan and pour glaze over hot cake. Yield:
one 10-inch cake. Orange Glaze: Combine all ingredients in a saucepan;
bring to a boil, stirring to dissolve sugar. Pour over hot cake. Yield:
about 3/4 cup.

NOTES : Submitted by Susan Bell, Ashburn, Virginia.

Recipe by: Southern Living 1979 Annual Recipes

Posted to MC-Recipe Digest V1 #836 by NGavlak@aol.com on Oct 10, 1997

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