Orange Rum Bundt Cake2017-09-29
- Yield : 2 pieces
For the cake base:
¾ cup Selecta Butterfresh Margarine, softened
1 cup white sugar
2 pcs. Whole eggs
2 cups White King all purpose flour
1 tsp. Baking powder
¼ tsp. Refined salt
2/3 cup Sunkist Orange Juice Drink
2 tbsps. Selecta Full Cream Milk
For the orange rum syrup:
1 cup Sunkist Orange Juice Drink
2 tsps. White sugar 4 tbsps. Rum
To prepare the orange rum syrup: In a saucepan, boil together the Selecta Orange juice and sugar for two minutes over medium fire or until it is reduced in half. Cool. Add rum.
To prepare the cake: Preheat the oven to 350°F.
Grease the mini bundt pan (about 6 holes) then dust with flour.
Sift together the White King all purpose flour, baking powder and salt; set aside.
In a mixing bowl, put the softened Selecta Butterfresh margarine and sugar.
Using the wire whisk, cream the margarine and sugar until light and fluffy.
Add the eggs one at a time while continuously mixing.
Alternately add the flour, baking powder and salt with the Sunkist Orange and Selecta Full Cream milk.
Mix until smooth.
Pour into prepared pans and level.
Bake for 20 to 25 minutes or until done.
Remove from the oven and cool. Unmold cakes.
Brush with orange rum syrup.