Monday, September 7, 2009

Orange vs. Rum Butter Cakes

This cake was so good and makes a nice gift to give to your friends. It may be too good to do that though. To share or not to share? Hmm...
Makes 4 Small Bundt Cakes (can double the recipe to bake in a large Bundt pan=approximately double each ingredient)
Grease and flour pans before making the cake. Preheat oven to 325 degrees.
1/2 cup (1 stick) butter, at room temperature
1 cup sugar (can substitute with Splenda Brown Sugar Baking Blend), I did both ways
2 large eggs
Cream butter and sugar with stand or hand mixer. Add eggs one at a time, beating well after each addition. Set bowl aside.
1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
In a medium bowl, mix flour, baking powder, salt, and soda together. I sifted my ingredients into the bowl. Sifting is optional.
1/2 cup butter milk, or 1/2 cup sour milk
1 teaspoon vanilla extract
In a small bowl, mix the milk and vanilla together.
Alternate mixing dry and wet ingredients into butter mixture, 1/3 dry ingredients, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry, mixing well after each addition. Pour evenly into prepared pan(s) and bake for 20-30 minutes, or until toothpick inserted off center comes out clean. If using a large Bundt pan, bake 50-60 minutes, but keep an eye on it. All oven temperatures vary, so bake just until cake tester inserted off center comes out clean.
Right away, while cake is still hot, prepare syrup.
Orange Liqueur Syrup:
1/2 cup sugar
2 Tbsp. water
2 Tbsp. butter
1 1/2 Tbsp. orange liqueur (yes, you can use rum if you like)
Over medium heat, bring sugar, water, and butter to a boil in a small saucepan, stirring constantly. Remove from heat and stir in liqueur. Poke holes in the cakes with a wooden skewer, or a chopstick will work. If cakes are not flat on top, use a serrated knife and trim tops. Immediately pour syrup over each cake. Let cakes sit in pans until completely cool. Invert pan over a cookie sheet, or larger plate and let cakes fall out. May be necessary to gently separate cake from edges with a knife. And proceed as above. Cakes will keep at room temperature for about a week, otherwise you can freeze them.

1 comment:

  1. These are still so good 4 days later. The syrup keep the cakes moist. They wouldn't have normally lasted this long, but I just keep baking other stuff.