Rum Glazed Citrus Cake

 

Ingredients:

1	Cup	Golden Raisins
½	Cup	Candied Citrus Peel, Chopped
¼	Cup + 2 tbl	Dark Rum
2		Oranges
1		Lemon
½	Cup + 2 tbl	Butter, Softened
1	Cup	Dark Brown Sugar, Firmly Packed
		Large Eggs
2	Cup	All-Purpose Flour
2	Tsp	Baking Powder
½	Tsp	Baking Soda
½	Tsp	Salt
¼	Ci[	Orange Marmalade
1	Cup	Heavy Whipping Cream, (1/2 Pint) Chilled
3	Tbl	Sugar
1-1/2	Tbl	Dark Rum

Directions:

Preheat oven to 350º. Butter a 9x5” loaf pan.

In a small bowl, mix together raisins, candied citrus peel, and ¼ cup rum, let stand 20 minutes.

Peel and thinly slice one orange; cut each slice in ½ and arrange slices onto bottom and sides of prepared pan.

In a large bowl with an electric mixer on medium-high, beat butter and sugar until well blended, Add eggs, one at a time, beating well after each addition.

Grate peel and squeeze juice from 1 orange and 1 lemon; Add grated peel, and 2 tablespoons each of both orange and lemon juice. Add flour, baking powder, and salt, beating on low speed until well blended. Stir in rum soaked raisins and citrus peel. Scrape batter into prepared pan, being careful not to disturb the orange slices; smooth top evenly.

Bake for 50-60 minutes or until a tester inserted in center comes out clean. Let stand 10 minutes, run a knife blade gently around edges to release cake; invert onto a wire rack.

In a 2 quart saucepan over medium heat, stir marmalade and 2 tablespoons rum until hot. Brush glaze over warm cake. Let cool for 1 hour before cutting into slices to serve with Rum Whipped Topping.

Rum Whipped Topping: In a small bowl, whip cream until it starts to thicken. Add sugar and rum. Continue to whip until stiff peaks form.

 

Yields

6-8 servings