1 c. butter
2 c. sugar
Grated rind of 2 lg. oranges and 1 lemon
2 eggs
2 1/2 c. sifted flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 c. finely chopped walnuts or pecans
Juice of 2 lg. oranges
2 tbsp. rum
1/2 c. confectioners' sugar
Walnut or pecan halves

Beat 1 cup butter until fluffy, gradually add 1 cup sugar and beat until fluffy. Add grated rind of oranges and lemon. Add 2 eggs, beating until very light. Mix together flour, baking powder, soda and salt together. To butter mixture, add flour mixture alternately with 1 cup buttermilk, beating until smooth. Fold in 1 cup finely chopped walnuts or pecans.

Pour batter into a greased 9 or 10-inch tube pan. (If using a fluted pan, be sure it holds at least 2 quarts when measured to the brim with water.) Bake about 1 hour in a 350 degree oven. Cake is done when it shrinks from side of pan.

Meanwhile, strain juices of 2 oranges and 1 lemon into a saucepan. Add 1 cup of sugar and 2 tablespoons rum. Bring mixture to boil; pour slowly over cake right from oven. If cake does not absorb all of liquid, save and spoon on later.

Let cake stand a day or two before serving. Remove cake from pan, sprinkle cake lightly with granulated sugar. Mix 1/2 cup confectioners' sugar with enough water or milk to make of spreading consistency. Spread on nut halves, let stand until hard. Press onto sides of cake.