Ingredients
Method
Make the Buttermilk
- Combine the milk and lime juice or vinegar in a bowl.
- Let sit for 15 minutes to curdle.
Make the Cake
- Preheat the oven to 350°F. Grease and flour a Bundt pan.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Mix in the orange and lime zest.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the sifted flour, baking powder, and baking soda.
- Add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix just until combined and smooth.
- Pour the batter into the prepared Bundt pan.
- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
Make the Orange-Rum Glaze
- Strain the orange and lime juice into a saucepan. Add the sugar and rum.
- Bring to a boil over medium-high heat.
- Reduce the heat to medium and stir until the sugar is completely dissolved. Remove from the heat.
Finish the Cake
- While the cake is still warm and in the pan, slowly pour about half of the orange-rum glaze evenly over the cake.
- Let the glaze soak into the cake as it cools.
- Once completely cooled, turn the cake out onto a wire rack or serving plate.
- Drizzle with additional glaze as desired. You may not need to use all of it.
Nutrition
Recipe Printed From ThisBagoGirl.com
