Orange Pecan Rum Cake with Grand Marnier Icing

1 cup unsalted butter
2½ cups sifted cake flour
1 cup granulated sugar
2 teaspoons baking powder
Grated rind of 2 oranges
1 teaspoon baking soda
Grated rind of 1 lemon
½ teaspoon sea salt
2 eggs
1 cup Pecan Valley Pecan Pieces; finely chopped
1 cup buttermilk or yogurt
Pour on liquid:
1 cup granulated sugar
1 cup orange juice
3 tablespoons lemon juice
4 tablespoons rum
Grand Marnier Icing1. Preheat oven to 350ºF.
2. In a large mixing bowl, cream butter and then gradually add sugar and beat until light.
3. Add fruit rinds; add eggs one at a time, beating thoroughly after each.
4. Add sifted dry ingredients alternately with buttermilk, beating after each addition until smooth. Fold in nuts. Pour into greased 9- or 10-inch 2-quart tube pan.
5. Bake in a preheated oven for 1 hour or until toothpick inserted in center comes out clean.
6. Strain fruit juices into saucepan. Add sugar and rum; bring to boil. Pour slowly over hot cake in pan. If not all liquid is absorbed, pour remainder on later.

Grand Marnier Icing
⅓ cup unsalted butter
2 cups powdered sugar
1 tablespoon grated orange rind
Grand Marnier1. Bring butter to room temperature. In a small mixing bowl, mix all ingredients, adding enough Grand Marnier to make a spreading consistency.
2. Spread on cooled cake.

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