How To make Orange Walnut Rum Cake with Grand Marnier Ici
1 c Butter or margarine
2 1/2 c Sifted flour
1 c Sugar
2 ts Baking powder
Grated rind of 2 oranges 1 t Baking soda
Grated rind of 1 lemon 1/2 ts Salt
2 Eggs
1 c Finely chopped walnuts
1 c Buttermilk or yogart
Pour on liquid: 1 c Sugar
1 c Orange juice
3 tb Lemon juice
4 tb Rum
GRAND MARNIER ICING 1/3 c Butter or margarine
2 c Confectioner's sugar
1 tb Grated orange rind
Grand Marnier Cream butter; gradually add sugar and beat until light. Add fruit rinds; add eggs one at a time, beating thoroughly after each. Add sifted dry ingredients alternately with buttermilk, beating after each addition until smooth. Fold in nuts. Pour into greased 9 or 10-inch 2-quart tube pan. Bake at 350 degrees for 1 hour. Strain fruit juices into saucepan. Add sugar and rum; bring to boil. Pour slowly over hot cake in pan. If all liquid is not absorbed, pour remainder on later. FOR ICING: Bring butter to room temperature. Mix all ingredients, adding enough Grand Marnier to make a spreading consistency. Spread on cooled cake.
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RECIPE
Ingredients:
1 cup bittersweet chocolate chunks
1 3/4 cups heavy cream, chilled
3 large egg whites
1/4 cup sugar
Bittersweet chocolate, shaved, for garnish
Steps:
1. Temper chocolate, stirring until melted. Turn off the heat and let stand.
2. Beat heavy cream until it forms soft peaks. Set aside.
3. Whip egg whites with a hand mixer until soft peaks form, gradually adding in sugar.
4. Using a whisk, fold the tempered chocolate into the egg whites. Once fully incorporated, fold in the whipped cream. Transfer to a baking dish if desired, cover and refrigerate until set (about 1 hour).
5. Serve with shaved chocolate and enjoy!
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Make the most epic old fashion at home follow this recipe:
2 ounces / 30 ml whiskey or Bourbon
1/4 ounce or a spoon os 1/1 simple syrup
3-5 dashes angostura bitters
Stir with any ice you have at home
garnish with an orange peel
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2 ounces Bourbon whiskey
1 sugar cube (muddled)
3-5 dashes Angostura bitters
(stir 30 seconds or until proper dilution)
pour over clear ice block
expressed orange peel oil
garnish with citrus peel
Mixology Flaired old fashioned recipe:
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1 sugar cube (muddled)
4 dashes Angostura Bitters
Stir
Express orange & lemon peel
Garnish with 2 citrus peels
Remember to NEVER DRINK AND DRIVE!
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Music Credits
Angels We Have Heard on High Kevin MacLeod (incompetech.com)
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