Orange Rum Cake

\1 cup butter, softened
1 1/2 cups sugar
2 1/2 cups all-purpose flour
3 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon orange zest, grated
1/3 cup orange juice
1/4 cup rum

Cream together butter and sugar. Add remaining ingredients and mix well.

Grease and flour a tube pan. Pour batter into pan and bake at 350° for 45 – 50 minutes.

If you don’t want to use rum you may increase orange juice to 1/2 cup and use 1 teaspoon of rum extract.

Baker’s Secret Basics Nonstick Fluted Tube Pan


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