1 c butter or margarine 1 c buttermilk or yogart |
2 1/2 c sifted flour pour on liquid |
1 c sugar 1 c sugar |
2 ts baking powder 1 c orange juice |
grated rind of 2 oranges 3 tb lemon juice |
1 ts baking soda 4 tb rum |
grated rind of 1 lemon grand marnier icing |
1/2 ts salt 1/3 c butter or margarine |
2 eggs 1 tb grated orange rind |
1 c finely chopped walnuts |
instructions |
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. |
