Orange Raisin Rum Pound Cake


I found this recipe in a cookbook that my sister gave to me years ago and thought it would be perfect for our potluck. The cookbook has Oregon history in each section and my sister was living in Oregon at time, so you can brush up on your Oregon history while your food cooks!

Orange Raisin Rum Pound Cake

2 cups flour
1 ¼ cups sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon cream of tartar
Juice and rind of 1 small orange plus water to make ½ cup
½ cup Shortening
2 eggs
¾ cup raisins

¼ cup sugar
¼ cup orange juice
2 teaspoons rum extract

Sift flour, sugar, baking powder, salt and cream of tartar. Add ½ cup of orange juice plus water, and shortening. Add eggs, beat 2 minutes. Fold in raisins. Pour into a greased foil lined loaf pan. Bake at 350 degrees for 1 hour or until done. Remove foil with cake in it from pan. Top with sauce.

Sauce: Mix together ¼ cup sugar, ¼ cup orange juice and rum extract.

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