Recipe - Orange Rum Cake

2 Sticks sweet butter
1 cup White sugar
3 lg Eggs, separated
Whites beaten stiffly
1 teaspoon Baking powder
1 teaspoon Baking soda
1 cup Sour cream OR
LandOLakes nonfat
2 tablespoon Freshly grated orange peel

~Cream butter and sugar. Beat in yolks. Mix dry ingredients well, and add
to butter mix alternately with sour cream. Stir in peel, and fold in
stiffly beaten egg whites. Place in an 8" greased and sugared tube pan.
Bake in 350 oven 40 50 minutes, until cake starts pulling from sides of
pan. Stir together One fourth cup fresh, strained orange juice 1/3One half cup rum
your choice (or) Three fourths cup orange wine As soon as cake comes out of oven,
pour liquid mix evenly over it. Allow to cool completely before removing
from pan. Rub 10 sugar cubes over the skin of an orange. Crush the cubes.
I use a lab mortar and pestle (it doesn't have to be totally even little
clusters are okay). Sprinkle this sugar over the cake after it's on the
platter. *every little bit less, helps!
================================================= Garnish the cake plate
with orange glazed pecans: Aunt Matt's Orange Glazed Pecans 1 cup sugar
One fourth cup orange juice, strained 1 Tablespoon fresh grated orange peel 1
pound pecan halves Butter a heavy saucepan. Place sugar and juice in
pan, and stir on low heat until sugar is dissolved and starting to bubble.
Raise heat, stirring all the while, and as soon as sugar boils, add peel.
Stir to mix evenly, add pecans, and stir until the pecans are all coated
with sugar, and there's no liquid left. Quickly pour onto waxed paper which
has been placed over newspaper. Separate with forks into individual halves.
(If you've never done this sort of thing before, be warned that boiling
sugar is very hot, and it sticks to your skin so be careful, please!!)
This is a great Christmas gift my mother used to nibble on these pecans
with her coffee.

Recipe By : DDMmom

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip