Orange Walnut Rum Cake With Grand Marnier Ici

Ingredients

300 gr butter
325 gr sifted flour
400 gr sugar
9 gr baking powder
2 oranges
5 gr baking soda
1 lemon
1 gr salt
2 eggs
120 gr walnuts
240 ml buttermilk
240 ml orange juice
45 ml lemon juice
60 gr rum
400 gr confectioners sugar
6 gr orange rind

Instructions

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 25 cm 2 litre tube pan. Bake at 180ºC or 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.