Orange Rum Cake With Meringue Buttercream Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F and grease a cake pan.
• STEP 2.In a mixing bowl, cream together butter and sugar until light and fluffy.
• STEP 3.Add eggs one at a time, beating well after each addition.
• STEP 4.Mix in the orange zest and rum.
• STEP 5.In a separate bowl, whisk together flour, baking powder, and salt.
• STEP 6.Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice.
• STEP 7.Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 8.Remove the cake from the oven and let it cool completely.
• STEP 9.Meanwhile, prepare the meringue buttercream by beating egg whites and sugar until stiff peaks form.
• STEP 10.Gradually add butter, one tablespoon at a time, beating well after each addition.
• STEP 11.Mix in the orange extract.
• STEP 12.Once the cake is cooled, frost it with the meringue buttercream.
• STEP 13.Serve and enjoy!

Cooking Tips

• Make sure all the ingredients are at room temperature before starting.
• For a stronger rum flavor, brush the cooled cake with rum syrup before frosting.
• To achieve a smooth buttercream, make sure the butter is softened but not melted.

Storage and Serving

• Store the cake in an airtight container at room temperature for up to 3 days.
• If refrigerated, bring the cake to room temperature before serving.
• Serve the cake as is or garnish with orange slices and a sprinkle of powdered sugar.