RCI-BR.004.0388.001
Orange Rum Cake
Orange Rum Cake from the Recidemia collection
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- butter1 cupsoftened
- and 1/2 cups Sugar1 unit
- and 1/2 cups all-purpose flour2 unit
- 3 unit
- 1 tsp
- 1/2 tsp
- 1 tsp
- orange zest1 Tbspgrated
- 1/3 cup
- 1/4 cup
Method
1
Preheat oven to 350°F and grease a 9-inch round cake pan or bundt pan with butter.
2
Cream together the softened butter and sugar until light and fluffy, about 2-3 minutes using an electric mixer.
3
Add eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
4
In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.
5
Fold the dry ingredients into the wet ingredients in two additions, stirring gently until just combined. Do not overmix.
6
Stir in the grated orange zest, orange juice, and rum until the batter is smooth and evenly combined.
7
Pour the batter into the prepared cake pan and smooth the top with a spatula.
1 minutes
8
Bake in the preheated oven for 45 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
45 minutes
9
Remove the cake from the oven and let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.