Orange Rum Cake with Meringue Buttercream
Author: Eden Passante
Serves: Makes two 8 inch round cakes
- 8 tablespoons butter
- 2 cups sugar
- 6 large eggs
- zest of two large oranges
- ½ teaspoon salt
- 2½ cups flour
- 3 teaspoons baking powder
- ⅔ cup heavy cream
- 2 tablespoons orange juice
- 1 cup dark rum
- Meringue Buttercream Frosting
- 1 cup sugar
- 4 large egg whites
- 3 sticks butter, room temp
- 1 tablespoon dark rum
- Prepare two 8 inch round cake pans with parchment paper and butter.
- Preheat the oven to 375 degrees.
- In a large mixing bowl, beat the room temperature butter until pale yellow and thick.
- Add in the sugar and eggs and beat again until fully incorperated.
- Add in the orange zest and salt and beat, scraping down the sides of the bowl.
- Sift flour and baking powder in a bowl and set aside.
- Add orange juice to the heavy cream and set that aside.
- With the mixer on medium speed, add the flour mixture and heavy cream into the batter, alternating between the two.
- Divide batter between the prepared baking pans.
- Bake for 25 to 30 minutes, do not overcook.
- When you remove, puncture holes all over the top of the cakes and spoon ½ cup of rum over each of them. Let them cool before removing.
- Meringue Buttercream Frosting:
- Add the sugar and the egg whites into a heatproof mixing bowl.
- Fit the bowl over a pan of simmering water. Whisk constantly until the mixture is hot, sugar is dissolved and the egg whites are a little frothy. Do this for about 4 minutes. It should look like a shiny marshmallow cream.
- With the whisk attachment, beat eggs on medium speed until cooled and thicker for about 5 minutes.
- Switch to the paddle attachment and one at a time, add in one stick of room temperature butter beating until smooth. Enjoy the deliciousness!