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Orange Cake

1 c butter or margarine
2 c sugar
grated rind of 2 large
oranges
grated rind of 1 lemon
2 eggs
2 1/2 c flour, sifted
2 ts baking powder
1 ts baking soda
1/2 ts salt
1 c buttermilk
1 c nuts, finely chopped
juice of 2 large oranges
juice of 1 lemon
2 tb rum

Combine butter and 1 cup sugar and cream until light and fluffy.
Add rinds. Add eggs, 1 at a time, beating well after each.

Sift together flour, baking powder, baking soda and salt. Add to
the creamed mixture alternately with buttermilk, beating until
smooth. Fold in nuts.

Pour into a greased and floured 9 or 10-inch tube pan. Bake in a
preheated 350 degree F. oven for 1 hour, or until done.

Meanwhile, strain juices into a saucepan. Add remaining 1 cup
sugar and rum. When cake is done, remove from oven. Bring mixture
in saucepan to a boil, pour slowly over cake in pan. If cake does
not absorb all of the mixture as it is poured, save it, and spoon
on later.

Let cake stand at least a day before serving.

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