Orange Walnut Rum Cake with Grand Marnier Icing

Directions

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℉ (180℃) F 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.