I didn't, unfortunately, snap a picture of either result. The next time I make it I will.
Orange Rum Cake
- 1 cup white sugar
- 1/8 tsp salt
- 3 large eggs
- zest of 1 large orange, grated
- 1 1/4 cup flour (all-purpose)
- 1 1/2 tsp baking powder
- 3 tbsp unsalted butter, melted
- 1/3 cup heavy cream
- 5 tbsp dark rum
Preheat the oven to 375 F
Grease a 9" round pan
With an electric mixer, mix together the sugar, salt and eggs in a large bowl for about 4 minutes until it is pale yellow
Fold in the flour and baking powder
Stir in the butter and cream
Scrape into pan and bake for 30-35 minutes (until a toothpick comes out clean).
Run a knife along the edge and invert over a cooling rack. Remove pan and let cool right-way-up.
If adding the rum, poke holes with a toothpick or skewer all over the top of the cooled cake. Drizzle the rum over it.
I attempted to top with icing sugar, but the presentation wasn't terribly good as the sugar disappeared after soaking up the rum.