Title: Orange walnut rum cake with grand marnier icing
 Categories: Cakes, Entertain, Alcohol
      Yield: 6 servings
 
      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.