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Completed citrus rum cake with powdered sugar and citrus rind.

Orange Rum Cake

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This moist orange rum cake is full of citrus flavor and topped with a tangy, boozy glaze. Perfect for any celebration or just because!
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 14
Course: Dessert
Cuisine: Caribbean
Ingredients Method

Ingredients
  

For Buttermilk
  • 1 cup milk
  • 1 tablespoon lime juice or vinegar
For Cake
  • 2 eggs
  • 1 cup margarine
  • 1 cup sugar
  • Zest of 2 medium oranges
  • Zest of 1 large lime
  • 2½ cups flour sifted
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
For Glaze
  • 1 cup sugar
  • Juice from 2 oranges
  • Juice from 1 lime
  • 2 tablespoons rum

Method
 

Make the Buttermilk:
  1. Combine milk and lime juice (or vinegar) in a bowl. Let sit for 15 minutes to curdle.
Make the Cake:
  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a large bowl, cream margarine and sugar until light and fluffy.
  3. Mix in the orange and lime zest.
  4. Add eggs one at a time, beating well after each addition.
  5. In a separate bowl, whisk together flour, baking powder, and baking soda.
  6. Add dry ingredients to the wet mixture, alternating with buttermilk. Mix until smooth.
  7. Pour batter into the prepared bundt pan.
  8. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
Make the Glaze:
  1. Strain orange and lime juice into a saucepan. Add sugar and rum.
  2. Bring to a boil over medium-high heat.
  3. Reduce heat to medium and stir until sugar is dissolved. Remove from heat.
Finish:
  1. While cake is still warm, pour glaze evenly over the top.
  2. Let the cake cool completely before turning it out onto a wire rack.

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