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-
Juice of 2 large oranges
Juice of 1 lemon
1 c Sugar
2 tb Rum extract
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 :
Yields
1 Servings