RUM CAKE
Steps:
- 1. Beat room temperature butter until fluffy.
- 2. Gradually add sugar. Mix well.
- 3. Add rinds and eggs, one at a time, beating after each addition.
- 4. In another bowl, sift together flour, baking powder, baking soda and salt.
- 5. Add flour mixture to creamed mixture, alternately with buttermilk.
- 6. Beat well after each addition.
- 7. Fold in one cup chopped nuts.
- 8. Grease tube pan
- 9. Place 3/4 cup chopped pecans in bottom and along sides of tube pan.
- 10. Gently pour batter into pan, trying not to disturb nuts coating outside of pan.
- 11. Bake at 350 for 1 hour, or until cake shrinks from pan edges.
- 12. While cake cooks, combine fruit juice, rum and powdered sugar.
- 13. Bring to a boil, and continue boiling boiling for about 5 minutes.
- 14. Pour over the cake when you take it out of the oven.
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