The flavors of our Orange Cake will remind you of a Provençal sunset, overlooking the cool Mediterranean. Simply extraordinary. We made this two ways, both excellent: one with pistachios, the other with pine nuts. Pecans, walnuts, hazelnuts or almonds work equally well. The sauce should be fully absorbed into the cake to create a lusciously moist dessert. Yum!
You can use a fancy tube cake form or something totally simple. The classic bundt cake form works perfectly in this recipe.
- 1 Cup butter
- 2 Cups sugar
- grated rind of 2 large oranges
- grated rind of 1 lemon
- 2 eggs
- 2 1/2 Cups flour, sifted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Cup buttermilk
- 1 Cup nuts, finely chopped
- juice of 2 large oranges
- juice of 1 lemon
- 2 Tablespoons rum
- Combine butter and 1 cup sugar and cream until light and fluffy. Add rinds. Add eggs, 1 at a time, beating well after each.
- Sift together flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with buttermilk, beating until smooth. Fold in nuts.
- Pour into a greased and floured 9 or 10-inch tube pan.
- Bake in a preheated 350 degree F. oven for 1 hour, or until done. Meanwhile, strain juices into a saucepan. Add remaining 1 cup sugar and rum.
- When cake is done, remove from oven.
- Bring mixture in saucepan to a boil, pour slowly over cake in pan. If cake does not absorb all of the mixture as it is poured, save it, and spoon on later.
- Let cake stand at least a day before serving.
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