Orange Cake with Rum - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Orange Cake with Rum! A quick and easy dinner that is ready in under 35 minutes!
You can cook Orange Cake with Rum with 15 Ingredients and 8 steps. See the following guide!
Ingredients for Orange Cake with Rum:
- 1/2 Cup Butter.
- 1 Cup Sugar.
- 2 Eggs.
- 1/2 Cup Apple sauce.
- 1 Cup Rum.
- 2 1/2 Cups All Purpose flour.
- 1 Teaspoon Baking Powder.
- 1 Teaspoon Baking Soda.
- 1 /. 4 Teaspoons Salt.
- 1 Cup Buttermilk.
- 1 Teaspoon Vanilla Extract.
- 1 Teaspoon Orange Extract.
- 1 Tablespoon Orange Grated Peel.
- 1 Cup Dates Chopped.
- 1 Cup Nuts Chopped.
Step by step how to cook Orange Cake with Rum:
- Soak the chopped dates, nuts and orange peel in orange liquor, overnight. The trick in soaking is in using a flat bowl or a plate. That way, you don't use up too much liquor. Now cover the plate in cling wrap to avoid the alcohol from evaporating..
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs until blended. Beat in applesauce..
- Combine the flour, baking powder, baking soda and salt, in a separate bowl..
- Add to creamed mixture alternately with buttermilk, beating well after each addition, adding the extracts at the very end..
- Fold in the soaked, drained orange peel, dates and nuts, reserving the soaking liquor for later..
- Pour into a greased 9-in. spring-form pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean..
- Cool for about 5-7 minutes in the pan, now with a spoon, drizzle the remaining liquor over the cake while its still warm, until the cake is evenly coated with the liquor..
- The liquor cake will stay good in room temp for 3 days and in refrigerator for a week. keep it covered in an airtight container in either case. Enjoy!.