Easiest Way Orange Cake with Rum Recipes

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We hope you got insight from reading it, now let's go back to orange cake with rum recipe. You can have orange cake with rum using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Orange Cake with Rum:

1. You need 1/2 Cup of Butter.
2. Take 1 Cup of Sugar.
3. Get 2 of Eggs.
4. Prepare 1/2 Cup of Apple sauce.
5. Prepare 1 Cup of Rum.
6. Provide 2 1/2 Cups of All Purpose flour.
7. Get 1 Teaspoon of Baking Powder.
8. Prepare 1 Teaspoon of Baking Soda.
9. Prepare 1 /. 4 Teaspoons of Salt.
10. Use 1 Cup of Buttermilk.
11. Use 1 Teaspoon of Vanilla Extract.
12. Use 1 Teaspoon of Orange Extract.
13. Use 1 Tablespoon of Orange Grated Peel.
14. Prepare 1 Cup of Dates Chopped.
15. Prepare 1 Cup of Nuts Chopped.

Steps to make Orange Cake with Rum:

1. Soak the chopped dates, nuts and orange peel in orange liquor, overnight. The trick in soaking is in using a flat bowl or a plate. That way, you don't use up too much liquor. Now cover the plate in cling wrap to avoid the alcohol from evaporating..
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs until blended. Beat in applesauce..
3. Combine the flour, baking powder, baking soda and salt, in a separate bowl..
4. Add to creamed mixture alternately with buttermilk, beating well after each addition, adding the extracts at the very end..
5. Fold in the soaked, drained orange peel, dates and nuts, reserving the soaking liquor for later..
6. Pour into a greased 9-in. spring-form pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean..
7. Cool for about 5-7 minutes in the pan, now with a spoon, drizzle the remaining liquor over the cake while its still warm, until the cake is evenly coated with the liquor..
8. The liquor cake will stay good in room temp for 3 days and in refrigerator for a week. keep it covered in an airtight container in either case. Enjoy!.

Set orange rind aside for batter & filling. Divide the batter between two nine-inch cake pans. As the cake is cooling, make the syrup. In a small saucepan, add the sugar and zest the orange over it. Rub the zest into the sugar with your fingers until it starts to form clumps, becomes super fragrant and turns slightly orange.

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