1 C orange juice
1 tsp fine salt
3 large eggs, room temp
1 ¼ C whole milk
2 C sugar
¼ C Dark Rum
1 ½ C extra virgin Olive Oil
1 T lemon zest
2 tsp Anise seed
2 tsp finely chopped fresh Rosemary leaves
2 C all purpose flour
½ tsp baking soda
½ tsp baking powder
6 T orange marmalade
3 T Dark Rum
2 fresh rosemary sprigs, for garnish
Preheat oven to 350 degrees, oil 2 (9 inch) round cake pans
In a nonreactive saucepan, reduce orange juice over medium heat to ¼ cup. Add salt and let cool.
Lightly beat eggs until frothy.
Add milk, sugar, rum, olive oil, reduced orange juice, lemon zest, anise seed and 1 tsp rosemary. Mix for 1 minute until well blended.
Mix flour, baking soda and baking powder until well blended and smooth.
Pour half the mixture into each oiled (I oiled and put down parchment paper) cake pan.
Bake for 1 hour.
Place on rack to cool. Turn cake out onto plate, remove paper.
Mix the 3 tbsp Rum with the Marmalade.
While the cake is still warm, smooth half the marmalade mixture onto the top of each cake. Sprinkle remaining 1 tsp rosemary evenly over both cakes. Garnish with Rosemary sprig.
I served this with Rum flavoured, whipped cream. Make your whipped cream as usual and add 2tbsp dark rum.
Printed from the “Food Network” website