Rum Or Orange Cake Recipe - Cooking Index
Rum Or Orange Cake Recipe - Cooking Index
| 1 | Duncan Hines yellow - cake mix | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/4 cup | 59ml | Vegetable oil |
| 5 | Eggs | |
| 1 cup | 237ml | Sour cream |
| 1 cup | 237ml | Pecans |
| 1 tablespoon | 15ml | Cinnamon |
| 2 tablespoons | 30ml | Brown sugar |
| Rum or orange sauce - (recipe below) |
Grease and flour tube or bundt pan. Heat oven 350F.
Combine cake mix, sugar, oil, eggs and sour cream. Blend with electric mixer at low speed until ingredients are moistened.
Beat at medium speed 2 minutes. Stir in pecans.
Pour 1/2 of batter in pan.
Combine cinnamon and brown sugar. Sprinkle over batter.
Pour remaining batter in pan.
Bake 45 minutes or until a toothpick comes out clean. Allow cake to cool 10 minutes. Pour sauce over cake. Cool at least 1 1/4 hours before turning out.
Sauce: In pan combine 1 cup sugar and 1/4 cup water.
Stir, let come to a boil. Stir and add juice. Cool slightly and pour over warm cake.
Source:
Patricia Williams
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