Recipe - Orange Walnut Rum Cake With Grand Marnier Icing

1 cup Butter or margarine
2 One half cup Sifted flour
1 cup Sugar
2 teaspoon Baking powder
Grated rind of 2 oranges
1 teaspoon Baking soda
Grated rind of 1 lemon
One half teaspoon Salt
2 Eggs
1 cup Finely chopped walnuts
1 cup Buttermilk or yogart
Pour on liquid:
1 cup Sugar
1 cup Orange juice
3 tablespoon Lemon juice
4 tablespoon Rum
GRAND MARNIER ICING
1/3 cup Butter or margarine
2 cup Confectioner's sugar
1 tablespoon 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 10inch 2quart 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini