Orange Walnut Rum Cake With Grand Marnier Icing

Recipe Ingredients

1 cup	198g / 7oz	Butter or margarine
2 1/2 cups	156g / 5.5oz	Sifted flour
1 cup	198g / 7oz	Sugar
2 teaspoons	10ml	Baking powder
		Grated rind of 2 oranges
1 teaspoon	5ml	Baking soda
		Grated rind of 1 lemon
1/2 teaspoon	2.5ml	Salt
2		Eggs
1 cup	146g / 5.1oz	Finely walnuts - chopped
1 cup	237ml	Buttermilk or yogurt
		Pour On Liquid
1 cup	198g / 7oz	Sugar
1 cup	237ml	Orange juice
3 tablespoons	45ml	Lemon juice
4 tablespoons	60ml	Rum
		Grand Marnier Icing
1/3 cup	65g / 2.3oz	Butter or margarine
2 cups	396g / 13oz	Confectioner's sugar
1 tablespoon	15ml	Orange rind - grated
		Grand Marnier - as needed

Recipe Instructions

Cream butter; gradually add sugar and beat until light. Add fruit rinds; add eggs one at a time, beating thoroughly after each. 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.

Bake at 350F for 1 hour.

Strain fruit juices into saucepan. Add sugar and rum; bring to boil. Pour slowly over hot cake in pan. If all liquid is not absorbed, pour remainder on later.

FOR ICING: Bring butter to room temperature. Mix all ingredients, adding enough Grand Marnier to make a spreading consistency. Spread on cooled cake.

Source:
Gail's Recipe Swap

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