Orange Rum Layer Cake

No votes yet
1 hour 1 3-layer cake Print RecipeEmail Recipe


2 2⁄3cupcake flour (sifted)
2 1⁄2teaspoonbaking powder
1⁄4teaspoonbaking soda
 pinchground ginger
2⁄3cupbutter (softened)
1 1⁄3cupsugar
3 eggs (separated)
3⁄4cuporange juice
1⁄2teaspoonalmond extract
1⁄2teaspoonvanilla extract
1 1⁄2teaspoonorange zest (grated)


Sift together twice the flour, baking powder, baking soda, salt and ground ginger.

Cream the butter until fluffy and light, gradually add sugar, creaming well while adding; add 3 egg yolks and orange zest, one at a time, creaming well after each addition.

Mix together orange juice and rum; gradually add the flour mixture and orange juice/rum mixture, alternately, while beating the butter mixture. Beat well and stir in extracts. Beat 3 egg whites to stiff peaks and gently fold in whites, one-third at a time.

Pour batter into 3 buttered, paper-lined layer-cake pans and bake in oven for 30 to 35 minutes. Turn the layers out on a cake rack, cool, and assemble them with lemon filling (or whatever filling is preferred). Frost as desired.


Given this is an older recipe, there probably isn't a need to sift the dry ingredients twice using modern ingredients.

Recent comments