created: 2011-05-29 22:52:23
CAKE: 2 sticks butter, softened 1 cup sugar grated zest of 2 large orange and 1 lemon 2 eggs 2 1/2 cup AP flour 2 tsp baking powder 1 tsp baking soda 1 cup buttermilk 1 cup walnuts, chopped SYRUP: juice of 2 oranges and 1 lemon 1 cup sugar 1/4 cup rum preheat oven to 350 degrees. grease and flour a 10" tube pan. cream he butter and sugar until light. add the fruit zest; add the eggs, one at a time, blending well after each addition. in another bowl, combine the flour, baking powder and baking soda. add dry ingredients to the butter and eggs mixture in thirds, alternating with the buttermilk, blending until smooth. fold in the nuts. pour the batter into the prepared pan. bake for 50 to 60 minutes or until cake tester inserted into the center of the cake comes out clean. to make the syrup, strain the fruit juices into a saucepan. add the sugar and rum and cook over medium heat until the mixture comes to a boil; remove from heat. remove the cake from the oven and pour the syrup over it while it is still in the pan. if the cake does not absorb all the liquid, pour the remaining on later. be sure to let the cake stand for a few hours before turning out and serve.