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.