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1 cup butter at room temperature
3/4 cup white sugar
2 eggs (beaten)
2 tbsp. each of finely grated orange and lemon peel
2 1/2 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
3/4 cup butter milk
1/4 cup rum
1 tsp. vanilla
1/2 cup chopped minced candied fruit
1 cup chopped pecans (toasted)
1 cup whole unblanched almonds, (preferably toasted)
Citrus Rum Drizzle
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
1/4 cup rum
1/2 cup white sugar

Preheat oven 350 F. Grease a 10" tube pan or 2 9x5" loaf pans. In large bowl beat butter with sugar until creamy. Beat in eggs and orange and lemon peel until well mixed. In another bowl, use a fork to stir flour with baking powder, baking soda and salt. Gradually beat half into butter mixture. Beat in buttermilk, rum and vanilla. Then gradually beat in remaining flour mixture. Stir in fruit and nuts. Spoon batter into pan and smooth top. Bake in centre of preheated oven until cooked about 55-60 min. Remove pan to a cooling rack. To make drizzle, combine juices, rum and sugar in saucepan. Bring to rolling boil, stirring occasionally. Then slowly pour over warm cake. When cool, cover and let stand for 24 hours before removing from pan. Tightly wrap cake in plastic wrap and store in refrigerator. Submitted by Louise Brown, Summerside, P.E.I.