Orange Walnut Rum Cake with Grand Marnier Icing

• 1 cup butter or margarine
• 2 1/2 cups flour, all-purpose sifted
• 1 cup sugar
• 2 teaspoons baking powder
• 2 each orange zest grated
• 1 teaspoon baking soda
• 1 each lemon zest grated
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup walnuts finely chopped
• 1 cup buttermilk
• 1 cup sugar
• 1 cup orange juice
• 3 tablespoons lemon juice
• 4 tablespoons rum
• 13 cup butter
• 2 cups powdered sugar
• 1 tablespoon orange zest grated
• 1 x liqueur grand marnier or cointreau, orange flavor

1. Cream butter; gradually add sugar and beat until light.
2. Add fruit rinds; add eggs one at a time, beating thoroughly after each.
3. Add sifted dry ingredients alternately with buttermilk, beating after each addition until smooth.
4. Fold in nuts.
5. Pour into greased 9 or 10-inch 2-quart tube pan.
6. Bake at 350F (180C) for 1 hour.
7. Strain fruit juices into saucepan.
8. Add sugar and rum; bring to boil.
9. Pour slowly over hot cake in pan.
10. If all liquid is not absorbed, pour remainder on later.
11. FOR ICING: Bring butter to room temperature.
12. Mix all ingredients, adding enough Grand Marnier to make a spreading consistency.
13. Spread on cooled cake.

butter, flour, sugar, baking powder, orange zest, baking soda, lemon zest, salt, eggs, walnuts, buttermilk, sugar, orange juice, lemon juice, rum, butter, powdered sugar, orange zest, liqueur grand marnier

Taken from recipeland.com/recipe/v/orange-walnut-rum-cake-grand-ma-39557 (may not work)