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How To make Orange Walnut Rum Cake with Grand Marnier Icing
1 c Butter or margarine
2 1/2 c Sifted flour
1 c Sugar
2 ts Baking powder
Grated rind of 2 oranges 1 ts 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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Full Recipe:
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Yes you can totally omit the alchohol if desired! To add some interest feel free to mix in toasted nuts, some coffee or candied cherries to make this recipe your own.
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Cooking LIVE After Five | Strawberry Shortcake Cake with Mascarpone Cream
Follow along as we make our Strawberry Shortcake Cake with Mascarpone and Orange liqueur! It's not only the ultimate summer dessert but a year round elegant classic. With juicy strawberries tossed in maple syrup and liqueur, creamy mascarpone and whipped cream and a moist cake, this dessert is versatile and the perfect pack and go vehicle, ideal for backyards and picnics.
Get the full recipe at chefsouschef.com/strawberry-shortcake-cake/
聖誕干菓子蛋糕 ????Christmas Fruit Cake
Ingredients: 22 X 22 cm deep pan
6 cups mixed dried currants/raisins/sultanas
3/4 chopped seeded prunes
3/4 cup chopped dates
300g glazed cherries, ginger
1/2 cup dried peels (lemon, orange)
1/3 cup apricot jam
1/2 cup lemon juice
1 tbsp orange rind
2 cups packed brown sugar
1/3 cup molasses
1/3 cup Grand Marnier
2/3 cup Cointreau
Cake base:
250g butter, melted cooled
5 eggs, lightly beaten
375g plain flour
Some toasted almond for toppings
Some whole glazed cherries
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How to Make Classic Rum Cake | MyRecipes
Get the recipe:
This moist, rich rum cake is great to make ahead for special occasions or as a food gift. It tastes even better the next day.
1 1/2 cups butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons grated lemon rind
1/2 cup dark rum
1/4 cup banana liqueur
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream
Rum Syrup
Powdered sugar