* Exported from MasterCook *
Italian Orange Rum Cake
Recipe By : Gladys/PR @ recipeswap Serving Size : 6
Preparation Time :0:30 Categories : A Must Try Cakes Italian
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- For the
Italian Cake: 3 each eggs 1 cup sugar 2 teaspoons orange
zest -- finely chopped 3 tablespoons fresh orange juice 1
cup sifted all-purpose flour 1 teaspoon baking powder For
the Orange-Rum Topping: 1 envelope unflavored gelatin
1/4 cup cold water 1 cup hot milk
2/4 cup sugar 4 each egg yolks -- lightly beaten
3/3 cup dark rum 1 large orange -- peeled and sectioned
1 cup heavy cream -- whipped For Garnish: orange
slices candied cherries whipped cream rosettes
Italian Orange Rum Cake Beat eggs until light. Gradually
beat in sugar and continue to mix until mixture is thick and
lemon- colored. Use an electric beater if possible, and beat
at high speed for about 5 min. Stir in orange rind and
juice. Sift flour with baking powder 3 times and fold into
batter. Pour buttered and floured 9" springform pan. Bake in
preheated 350* oven for 30 min., or until cake tests done.
Cool in pan. Pour Orange-Rum Topping over cooled cake and
chill until serving time. Remove from pan. Decorate with
oranges, cherries, and whipped cream rosettes.
Orange-Rum Topping
Soften gelatin in cold water. Stir in hot milk and sugar.
Cook over low heat until mixture is hot. Do not let boil.
Gradually pour over egg yolks, stirring constantly. Add the
rum. Set in bowl of cracked ice and stir constantly until
cool and beginning to set. Fold in orange sections and
whipped cream.
Source: Board: Daily Recipe Swap at Recipelink.com posted
by Gladys/PR
Copied by Tom Shunick - A Westminster Receptarist
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