Rum Glazed Citrus Cake

 

Ingredients:

1

Cup

Golden Raisins

Cup

Candied Citrus Peel, Chopped

Cup + 2 tbl

Dark Rum

2

 

Oranges

1

 

Lemon

Cup + 2 tbl

Butter, Softened

1

Cup

Dark Brown Sugar, Firmly Packed

 

 

Large Eggs

2

Cup

All-Purpose Flour

2

Tsp

Baking Powder

Tsp

Baking Soda

Tsp

Salt

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 350. Butter a 9x5 loaf pan.

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

Peel and thinly slice one orange; cut each slice in 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

 

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