This recipe was clipped from a magazine and found in a large collection of recipes. Date unknown. Recipe is typed below along with a scanned copy at the bottom.

ORANGE RUM CAKE

This is a moist, rather heavy cake that must be eaten with a fork. Before making, read through the entire recipe. These are the ingredients needed. Make no substitutions. All measurements are level. Assemble ingredients, and let stand 1 hour.

1 cup butter or margarine (salted, not whipped)
2 cups granulated sugar
Grated rind of 2 large oranges and 1 lemon
2 eggs
2 1/2 cups sifted all-purpose flour (instant type can be used)
2 teaspoons double-acting baking powder
1 teaspoon soda
1/2 teaspoon salt
1 cup buttermilk
1 cup finely chopped walnuts or pecans
Juice of 2 large oranges
Juice of 1 lemon
2 tablespoons rum
1/2 cup confectioners’ sugar
Walnut or pecan halves

TO MAKE THE CAKE

1. With a little butter, grease a 9″ or 10″ tube pan. (If using a fluted or other fancy pan, be sure it holds at least 2 quarts when measured to the brim with water.)
2. Turn on oven; set at 350°F. If oven has no control, use a portable oven thermometer and keep correct temperature by controlling heat.
3. With an electric mixer or a large spoon beat 1 cup butter in a large bowl until fluffy.
4. Gradually add 1 cup granulated sugar and beat after each addition until fluffy.
5. Add grated rind of 2 large oranges and 1 lemon.
6. Add 2 eggs, one at a time, beating after each addition until very light.
7. Sift, then lightly spoon flour into measuring cup. Level top with spatula. Put 2 1/2 cups sifted flour into sifter. If instant type is used, do not sift, but mix with other dry ingredients. (Do not use cake flour or a self-rising flour.)
8. Add 2 teaspoons double-acting baking powder, 1 teaspoon soda, 1/2 teaspoon salt. Sift into bowl.
9. To butter mixture add flour mixture alternately with 1 cup buttermilk in small amounts, beating after each addition until smooth. Fold in 1 cup finely chopped walnuts or pecans.
10. Pour batter into pan. Bake about 1 hour. Cake is done when it shrinks from sides of pan and surface springs back when pressed lightly with finger.
11. Meanwhile strain juice of 2 large oranges and 1 lemon into saucepan. Add 1 cup granulated sugar and 2 tablespoons rum.
12. When cake is done, remove from oven. Bring mixture in saucepan to boil; pour slowly over cake in pan. If cake does not absorb all of mixture as it is poured, reserve remainder; spoon on later.

Let cake stand a day or two before serving. Remove cake from pan; sprinkle cake lightly with granulated sugar, if desired. Mix 1/2 cup confectioners’ sugar with enough water or milk to make of spreading consistency. Spread on nut halves, let stand until hard. Press onto sides of cake.

TO STORE THE CAKE

Cover with cake cover or loosely with foil. Store in a cool place. Stored this way, cake will keep for several weeks. If frozen, then wrapped well and stored in freezer, cake will keep indefinitely.