This cake has a strong, tropical flavor enhanced with plenty of fresh oranges and limes. The recipe is for Rosanna Carter of Baltimore. JoAnn Nuetzel said she found this delicious recipe in a Caribbean cookbook she purchased in the British Virgin Islands.
Orange Rum Cake
grated rind of 2 oranges and 2 limes
juice of 2 oranges and 2 limes
1 cup butter
2 cups sugar
2 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup chopped nuts
2 tablespoons rum
Beat butter with 1 cup sugar until creamy. Add grated rinds and eggs. Beat well and set aside.
Sift together flour, baking soda, baking powder and salt. Add flour mixture to butter mixture, alternating with buttermilk. Fold in nuts. Bake in greased tube pan at 350 degrees for one hour or until done. Meanwhile, strain juice. Add remaining cup sugar and rum. Bring to boil and pour slowly over warm cake. Let stand a day or two before cutting for best flavor.
Mary H. Miller says this cheese lace appetizer recipe ioutstanding. She says its fun to experiment with different kinds of cheese, such as a very sharp Cheddar. Her husband, Ronald, says Swiss is also very good. A little cheese goes a long way. The recipe is for Charlotte Williams of Timonium.
Cheese lace appetizers
1 pound hard cheese
Cut cheese length-wise into 1/4 -inch thick slices. Cut each long slice into nine cubes. Place cheese on Teflon-coated or lightly greased cookie sheet, about 2 inches apart. Bake in 350-degree oven for about seven minutes or until they begin to bubble. Remove with spatula and let drain on paper towels. Wipe off cookie sheet and repeat. Appetizers will keep for several days in airtight container.
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