Spirited Holiday Cake

Course : Cakes
Serves: 1
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2 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup corn oil margarine
1 1/2 cups sugar
2 teaspoons orange peel -- grated
3/4 cup frozen cholesterol-free egg substitute
1/2 cup skim milk
1/4 cup fresh orange juice
1 cup pecans -- chopped
1 jar red and green candied cherries
1/3 cup sugar
1/4 cup water
1/4 cup fresh orange juice
2 tablespoons dark rum
2 cups confectioners sugar
3 tablespoons warm skim milk
1/4 teaspoon brandy extract

Preparation / Directions:

Makes one 10-inch cake 1. Combine flour, baking powder, baking soda and salt; set aside. 2. Cream together margarine, sugar and orange peel until fluffy; gradually beat in egg substitute. 3. Add flour mixture alternately with skim milk and orange juice, beginning and ending with dry ingredients. 4. Mix in pecans; beat until well blended. 5. Turn batter into a well-greased, floured 10-inch tube pan; bake in preheated 350 F. oven 50 minutes, or until done. (Before removing from pan immediately prick surface with a fork or cake tester.) 6. Pour warm Rum Syrup over cake; after syrup is absorbed, remove from pan and place on wire rack to cool. 7. When cake is completely cooled, prepare Confectioners' Sugar Glaze; pour and spread glaze over entire cake to form a smooth surface. 8. Allow to dry for 10 minutes before decorating; use red and green candied cherry pieces to make poinsettias and holly leaves. Rum Syrup 1. Combine sugar and water in a saucepan; bring to a boil. 2. Remove from heat; stir in orange juice and dark rum. Confectioner.' Sugar Glaze Combine confectioners' sugar, milk and brandy extract in a bowl; beat until s

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