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Ingredientes
- 1 c. Butter or possibly margarine
- 2Â 1/2 c. Sifted flour
- 1 c. Sugar
- 2 tsp Baking pwdr
- Â Â Grated rind of 2 oranges
- 1 tsp Baking soda
- Â Â Grated rind of 1 lemon
- 1/2 tsp Salt
- 2 x Large eggs
- 1 c. Finely minced walnuts
- 1 c. Buttermilk or possibly yogart
- 1 c. Sugar
- 1 c. Orange juice
- 3 Tbsp. Lemon juice
- 4 Tbsp. Rum
- Â Â GRAND MARNIER ICING
- 1/3 c. Butter or possibly margarine
- 2 c. Confectioner's sugar
- 1 Tbsp. Grated orange rind
Direcciones
- Grand Marnier
- Cream butter; gradually add in sugar and beat till light. Add in fruit rinds; add in Large eggs one at a time, beating thoroughly after each. Add in sifted dry ingredients alternately with buttermilk, beating after each addition till smooth. Mix in nuts. Pour into greased 9 or possibly 10-inch 2-qt tube pan.
- Bake at 350 degrees for 1 hour.
- Strain fruit juices into saucepan. Add in sugar and rum; bring to boil. Pour slowly over warm cake in pan. If all liquid is not absorbed, pour remainder on later.
- FOR ICING:Bring butter to room temperature. Mix all ingredients, adding sufficient Grand Marnier to make a spreading consistency. Spread on cooled cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 6 servings | |
| Calories 1104 | |
| Calories from Fat 431 | 39% |
| Total Fat 49.27g | 62% |
| Saturated Fat 27.29g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 1182mg | 49% |
| Potassium 286mg | 8% |
| Total Carbs 154.67g | 41% |
| Dietary Fiber 2.2g | 7% |
| Sugars 111.95g | 75% |
| Protein 10.9g | 17% |
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