1 c Butter or margarine
2 1/2 c Sifted flour
1 c Sugar
2 ts Baking powder
Grated rind of 2 oranges
1 ts Baking soda
Grated rind of 1 lemon
1/2 ts Salt
2 Eggs
1 c Finely chopped walnuts
1 c Buttermilk or yogart
Pour on liquid:
1 c Sugar
1 c Orange juice
3 tb Lemon juice
4 tb Rum
GRAND MARNIER ICING
1/3 c Butter or margarine
2 c Confectioner’s sugar
1 tb Grated orange rind
Grand Marnier
Cream butter; gradually add sugar and beat until light. Add fruit
rinds; add eggs one at a time, beating thoroughly after each. Add
sifted dry ingredients alternately with buttermilk, beating after
each addition until smooth. Fold in nuts. Pour into greased 9 or
10-inch 2-quart tube pan. Bake at 350 degrees for 1 hour.
Strain fruit juices into saucepan. Add sugar and rum; bring to
boil. Pour slowly over hot cake in pan. If all liquid is not
absorbed, pour remainder on later.
FOR ICING:
Bring butter to room temperature. Mix all ingredients, adding enough
Grand Marnier to make a spreading consistency. Spread on cooled cake.
Yields
6 servings