CAKE
1 c Butter or Margarine, soften 1 ts Baking Soda
1 c Sugar 1/2 ts Salt
5 ts Grated Orange Rind 1 c Buttermilk
2 Eggs 1 c Pecans, finely chopped
2 1/2 c Flour Powdered Sugar
2 ts Baking Powder
HOT RUM SAUCE
1/2 c Sugar 3 tb Lemon Juice
1/4 c Water 2 tb Rum
1/4 c Orange Juice
*** Cake ***
Cream butter in a large bowl until fluffy, gradually adding the
sugar. Beat until light. Stir in rinds, add eggs one at a time
beating after each. Combine flour, baking powder, baking soda and
salt. Add alternately with buttermilk, beginning and ending with dry
ingredients. Beat well after each addition. Fold in nuts and pour in
a greased and floured 9-inch tube pan. Bake in a preheated 350oF oven
for 50-60 minutes until test done. Cool in pan on a rack for 10
minutes.
*** Hot Rum Sauce ***
Boil sugar and water for 1 minute, cool slightly, add remaining
ingredients. Carefully spoon over warm cake until all is absorbed.
Let cool and dust with powdered sugar. Cover loosely to store.
Yields
1 servings