Rum Cake

linda mcdougal



★★★★★ 3 votes



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2 stick
2 c
1 tsp
grated orange rind
1/2 tsp
grated lemon rind
1/2 c
all purpose flour
2 tsp
baking powder
1 tsp
baking soda
3/4 tsp
1 c
1 c
chopped pecans
3/4 c
chopped pecans
lemon, juiced
2 Tbsp
1/2 c
powdered sugar

How to Make Rum Cake


  • 1Beat room temperature butter until fluffy.
  • 2Gradually add sugar. Mix well.
  • 3Add rinds and eggs, one at a time, beating after each addition.
  • 4In another bowl, sift together flour, baking powder, baking soda and salt.
  • 5Add flour mixture to creamed mixture, alternately with buttermilk.
  • 6Beat well after each addition.
  • 7Fold in one cup chopped nuts.
  • 8Grease tube pan
  • 9Place 3/4 cup chopped pecans in bottom and along sides of tube pan.
  • 10Gently pour batter into pan, trying not to disturb nuts coating outside of pan.
  • 11Bake at 350 for 1 hour, or until cake shrinks from pan edges.
  • 12While cake cooks, combine fruit juice, rum and powdered sugar.
  • 13Bring to a boil, and continue boiling boiling for about 5 minutes.
  • 14Pour over the cake when you take it out of the oven.

Printable Recipe Card

About Rum Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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