1 3/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 teaspoon orange zest
2 cups white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons orange extract
2 teaspoons orange extract
1 cup beef broth
1 cup orange juice
1 cup milk
1 cup lemon and lime oil
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup butter, melted
1 cup white sugar
1 cup rum
1 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/4 teaspoon orange zest
1/4 cup orange zest
1/4 cup lemon zest
1/4 cup white chocolate syrup
3 cups orange juice
1/2 cup rum
2 tablespoons orange zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
Sift together the flour, baking powder, baking soda and salt. Set aside.
In a small saucepan, combine eggs, orange juice, white sugar, orange zest and orange zest. Bring mixture to a boil, then remove from heat and whisk in the flour mixture. Gradually stir orange zest into egg mixture.
Pour orange juice mixture into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan atop wire rack. Preheat oven to 375 degrees F (190 degrees C).
To make the glaze: In a large bowl, beat butter or margarine with electric mixer until smooth. Beat in sugar, stirring constantly, until combined. Pour over cake while still warm. Sprinkle with pecans and sprinkle with remaining orange juice and pecans. Drizzle over cake.
For the orange glaze: In a large bowl, cream butter or margarine with electric mixer until light and fluffy. Beat in sugar gradually. Beat in rum and brown sugar. Beat in vanilla extract.