Best 2 Orange Rum Cake Recipes

Indulge in a culinary journey with our Orange Rum Cake, a symphony of flavors that will tantalize your taste buds and transport you to a tropical paradise. This delectable cake is a harmonious blend of zesty oranges and the warmth of rum, perfectly balanced to create a moist, fluffy, and flavorful treat. But that's not all; we also have variations to suit every palate.

For those who prefer a classic experience, our Traditional Orange Rum Cake is a timeless delight. Crafted with fresh oranges and a hint of rum, this cake is sure to become a staple in your baking repertoire. If you're looking for a boozy twist, our Rum-Soaked Orange Cake is drenched in a luscious rum syrup, adding an extra layer of richness and depth to each bite. And for a gluten-free option, our Gluten-Free Orange Rum Cake offers the same delectable flavors without compromising on texture or taste.

Let's cook with our recipes!

ORANGE RUM CAKE

Orange Rum Cake image

A lovely cake for those of you who like to entertain.

Provided by Carol

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Yield 14

Number Of Ingredients 14

Ingredients

2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups white sugar
4 tablespoons grated orange zest
2 tablespoons grated lemon zest
2 eggs
1 cup buttermilk
1 cup finely chopped walnuts
½ cup orange juice, strained
1 lemon, juiced
2 tablespoons light rum

Steps:

Stir together flour, baking powder, baking soda and salt; set aside.
In large bowl of electric mixer cream butter, 1 cup sugar and orange and lemon peel until fluffy. Add eggs, one at a time, and beat after each until thoroughly blended. At low speed add flour mixture alternately with buttermilk. Fold in walnuts.
Spread batter evenly in greased 9 inch tube pan. Bake in center of preheated 350 degrees F (175 degrees C) oven about 55 to 60 minutes or until pick inserted in center comes out clean, cake shrinks slightly from sides of pan and surface springs back when pressed lightly with finger. Cool pan on rack slightly. In saucepan mix juices, remaining 1 cup sugar and the rum; bring to boil, then pour carefully over cake in pan. Cool, cover; let stand in pan a day or two before serving.

Nutrition Facts : Calories 392.5 calories, Carbohydrate 50.1 g, Cholesterol 62.1 mg, Fat 19.7 g, Fiber 1.8 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 365.4 mg, Sugar 30.5 g

ORANGE MANGO SPICED RUM CAKE

Orange Mango Spiced Rum Cake image

inspired by chef dan pettis's island cooking class, i decided to do my twist on the delicious cake. i'm not a baker , however i'm beginning to like baking. my hubby and i might not eat that many sweets, but my family and friends sure do!

Provided by Sherri Williams

Categories Cakes

Time 40m

Number Of Ingredients 14

Ingredients

1 box yellow cake mix
1 c orange mango juice
1 large navel orange, zest
1/3 c canola oil
3 medium eggs
3 oz walnuts, chopped
SAUCE
1 c orange mango juice
1/2 c brown sugar, light
1 tsp cinnamon, ground
1/3 c spiced rum, add more if you wish :)
GLAZE
1 c powdered sugar
1/3 c orange mango juice

Steps:

1. Preheat oven to 350 degrees.
2. In a mixing bowl combine ingredients 1-6. Mix until smooth. Pour mixture into a greased and floured bundt pan. Bake for 30-40 minutes. Remove from oven and allow to rest
3. In a small sauce pan, combine all the sauce ingredients except rum. Bring to a simmer and cook until all the sugar has dissolved. Remove the sauce from the heat. Add the rum to the sauce. Poke wholes in the cake and pour the sauce evenly over the cake. Allow the sauce to soak into the cake. Let the cake cool completely.
4. Turn the cake out and place on a serving dish
5. Combine the powdered sugar with some of the orange mango juice a little at a time until you have a light glaze. Pour the glaze over the cake.

Tips:

Use fresh oranges: Fresh oranges provide the best flavor for this cake. If you can, use organic oranges to avoid any unwanted pesticides or chemicals.
Zest the oranges finely: Finely zesting the oranges will help release the most flavor and aroma. Use a Microplane zester or a fine grater to get the best results.
Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
Use a bundt pan: A bundt pan is the traditional pan for this cake, and it helps to create a beautiful presentation.
Soak the cake in rum syrup: Soaking the cake in rum syrup helps to keep it moist and flavorful. Make sure to use a good quality rum for the best results.
Serve with whipped cream or ice cream: A dollop of whipped cream or a scoop of ice cream is the perfect way to finish off this delicious cake.

Conclusion:

This orange rum cake is a classic dessert that is perfect for any occasion. It is moist, flavorful, and has a beautiful presentation. With its zesty orange flavor and boozy rum syrup, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this orange rum cake a try. You won't be disappointed!