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  Confectioners 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.