Orange Rum Cake
2 1/2 cups unbleached flour
2 tsp baking powder
1 tsp soda
1/2 tsp salt
1 cup butter, softened
1 cup sugar
1-2 tbsp orange zest
1 cup buttermilk or yogurt
Preheat oven to 350. Combine flour, baking powder, soda and salt. Set aside.
With a mixer, beat butter on high speed until creamy. Add sugar gradually and
continue beating until light and fluffy. Change to medium speed and add eggs,
one at a time, beating well after each. Add orange zest and blend well.
Change to low speed and alternately beat in the dry ingredients and buttermilk,
beginning and ending with the dry ingredients until just combined. Pour batter
into 9" bundt pan that has been buttered (or prepared with non stick spray)
Bake for 1 hour or until wooden toothpick comes out clean. Cool for 15 min.
Remove and glaze while still warm.
1/2 cup fresh orange juice
2 tablespoons fresh lemon juice
1/4 cup sugar
2 tablespoons rum
Combine juices, sugar and rum in saucepan. Heat stirring until dissolved.
Drizzle glaze over cake. Let set for 1-2 hours. Makes 12 slices.