Best 2 Orange Rum Cake Recipes

In the realm of tantalizing desserts, the Orange Rum Cake stands apart as a timeless masterpiece, captivating taste buds with its harmonious blend of zesty citrus and the subtle warmth of rum. This culinary delight, hailing from the Caribbean, has embarked on a global culinary journey, leaving a trail of devoted enthusiasts in its wake. Whether seeking a delightful companion for an afternoon tea party or a grand finale to a festive dinner, the Orange Rum Cake promises an unforgettable gustatory experience. Its moist crumb, infused with the vibrant essence of oranges, bursts with juicy, tangy flavors, while the subtle infusion of rum adds a captivating depth and complexity. Prepare to unravel the secrets behind crafting this delectable treat in this comprehensive guide, where we explore various recipes, uncover culinary tips, and delve into the captivating history of this iconic cake.

Here are our top 2 tried and tested recipes!

ORANGE RUM CAKE

Orange Rum Cake image

A lovely cake for those of you who like to entertain.

Provided by Carol

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Yield 14

Number Of Ingredients 14

Ingredients

2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups white sugar
4 tablespoons grated orange zest
2 tablespoons grated lemon zest
2 eggs
1 cup buttermilk
1 cup finely chopped walnuts
½ cup orange juice, strained
1 lemon, juiced
2 tablespoons light rum

Steps:

Stir together flour, baking powder, baking soda and salt; set aside.
In large bowl of electric mixer cream butter, 1 cup sugar and orange and lemon peel until fluffy. Add eggs, one at a time, and beat after each until thoroughly blended. At low speed add flour mixture alternately with buttermilk. Fold in walnuts.
Spread batter evenly in greased 9 inch tube pan. Bake in center of preheated 350 degrees F (175 degrees C) oven about 55 to 60 minutes or until pick inserted in center comes out clean, cake shrinks slightly from sides of pan and surface springs back when pressed lightly with finger. Cool pan on rack slightly. In saucepan mix juices, remaining 1 cup sugar and the rum; bring to boil, then pour carefully over cake in pan. Cool, cover; let stand in pan a day or two before serving.

Nutrition Facts : Calories 392.5 calories, Carbohydrate 50.1 g, Cholesterol 62.1 mg, Fat 19.7 g, Fiber 1.8 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 365.4 mg, Sugar 30.5 g

ORANGE MANGO SPICED RUM CAKE

Orange Mango Spiced Rum Cake image

inspired by chef dan pettis's island cooking class, i decided to do my twist on the delicious cake. i'm not a baker , however i'm beginning to like baking. my hubby and i might not eat that many sweets, but my family and friends sure do!

Provided by Sherri Williams

Categories Cakes

Time 40m

Number Of Ingredients 14

Ingredients

1 box yellow cake mix
1 c orange mango juice
1 large navel orange, zest
1/3 c canola oil
3 medium eggs
3 oz walnuts, chopped
SAUCE
1 c orange mango juice
1/2 c brown sugar, light
1 tsp cinnamon, ground
1/3 c spiced rum, add more if you wish :)
GLAZE
1 c powdered sugar
1/3 c orange mango juice

Steps:

1. Preheat oven to 350 degrees.
2. In a mixing bowl combine ingredients 1-6. Mix until smooth. Pour mixture into a greased and floured bundt pan. Bake for 30-40 minutes. Remove from oven and allow to rest
3. In a small sauce pan, combine all the sauce ingredients except rum. Bring to a simmer and cook until all the sugar has dissolved. Remove the sauce from the heat. Add the rum to the sauce. Poke wholes in the cake and pour the sauce evenly over the cake. Allow the sauce to soak into the cake. Let the cake cool completely.
4. Turn the cake out and place on a serving dish
5. Combine the powdered sugar with some of the orange mango juice a little at a time until you have a light glaze. Pour the glaze over the cake.

Tips:

For a richer flavor, use dark rum instead of light rum.
Be sure to use fresh orange zest and juice. This will give your cake a brighter, more citrusy flavor.
If you don't have a bundt pan, you can bake the cake in a 9x13 inch baking pan. Just be sure to adjust the baking time accordingly.
To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
Let the cake cool completely before glazing it. This will help the glaze set properly.