Rum and Orange Layer Cake

A rich cake, with an orange cream filling, Rum and Orange Layer Cake may be served cut into thin wedges with tea or coffee.


12 oz. flour

2 teaspoons baking powder

½ teaspoon salt

2 teaspoon bicarbonate of soda

2 teaspoon ground cloves

1 teaspoon ground cinnamon

6 oz. butter, softened

12 oz. sugar

3 eggs, separated

1 teaspoon finely grated orange rind

4 fl. oz. fresh orange juice

2 fl. oz. dark rum

2 tablespoons orange-flavoured liqueur

2 teaspoon almond essence

2-inch piece candied orange peel, finely shredded

8 oz. unsalted butter

5 egg yolks

4 oz. sugar

2 fl. oz. water

2 tablespoons orange-flavoured liqueur

First, prepare the filling. In a medium-sized mixing bowl, cream the butter with a wooden spoon until it is light and fluffy. Place the butter in the refrigerator until you are ready to use it.

Place the egg yolks in a medium-sized mixing bowl and beat them lightly with a kitchen fork. Set aside.

In a small saucepan, heat the sugar with the water over low heat, stirring constantly to dissolve the sugar. Increase the heat to high and bring the syrup to the Rum and Orange Layer Cake, flavoured with spices and rum, is filled with a rich orange liqueur mixture. boil. Cover the pan and boil the syrup briskly, without stirring, for 3 to 4 minutes or until the syrup has thickened.

Add the syrup, a little at a time, to the egg yolks, beating constantly with a fork.

Stand the bowl in cold water and con tinue beating until the mixture is thick and completely cold.

Remove the creamed butter from the refrigerator and beat it into the egg mix-ture, a little at a time. Stir in the orange-flavoured liqueur. Cover the bowl and place it in the refrigerator to chill.

Meanwhile, make the cake. Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C). Line three 7-inch sandwich tins with greaseproof paper and set aside.

Sift the flour, baking powder, salt, soda, cloves and cinnamon into a large mixing bowl. Set aside.

In another large mixing bowl, cream the butter and sugar together with a wooden spoon until the mixture is smooth and creamy. Beat in the egg yolks, one at a time and add the orange rind.

With a metal spoon, fold a little of the flour mixture and a little of the orange juice into the butter mixture, repeating the process until all the flour and orange juice are used up. Beat in the rum, orange-flavoured liqueur and almond essence and continue beating until the ingredients are thoroughly combined. Set aside.

In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a. metal spoon, fold the egg whites into the cake batter until they are thoroughly blended.

Pour equal amounts of the batter into the prepared sandwich tins and place the tins in the oven. Bake for 30 to 35 minutes or until a skewer inserted into the centre of each cake comes out clean. Remove the cakes from the oven and turn them out on to a wire rack to cool.

Remove the filling from the refrigerator.

Place one of the cakes on a serving plate and spread half the filling over the top to within -J-inch of the edge. Place another cake on top and spread the remaining filling over it in the same way as before. Lay the final cake on top and sprinkle over the shredded orange peel.

Serve immediately.

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