Orange Rum Cake

~-Cream butter and sugar. Beat in yolks. Mix dry ingredients well, and add
to butter mix alternately with sour cream. Stir in peel, and fold in
stiffly beaten egg whites. Place in an 8″ greased and sugared tube pan.
Bake in 350 oven 40- 50 minutes, until cake starts pulling from sides of
pan. –Stir together 1/4 cup fresh, strained orange juice 1/3-1/2 cup rum–
your choice (or) 3/4 cup orange wine –As soon as cake comes out of oven,
pour liquid mix evenly over it. Allow to cool completely before removing
from pan. –Rub 10 sugar cubes over the skin of an orange. Crush the cubes.
I use a lab mortar and pestle- (it doesn’t have to be totally even- little
clusters are okay). Sprinkle this sugar over the cake after it’s on the
platter. *every little bit less, helps!
================================================= Garnish the cake plate
with orange glazed pecans: —Aunt Matt’s Orange Glazed Pecans 1 cup sugar
1/4 cup orange juice, strained 1 Tablespoon fresh grated orange peel 1
pound pecan halves — Butter a heavy saucepan. Place sugar and juice in
pan, and stir on low heat until sugar is dissolved and starting to bubble.
Raise heat, stirring all the while, and as soon as sugar boils, add peel.
Stir to mix evenly, add pecans, and stir until the pecans are all coated
with sugar, and there’s no liquid left. Quickly pour onto waxed paper which
has been placed over newspaper. Separate with forks into individual halves.
(If you’ve never done this sort of thing before, be warned that boiling
sugar is very hot, and it sticks to your skin- so be careful, please!!) —
This is a great Christmas gift- my mother used to nibble on these pecans
with her coffee.