1 tbsp. bread crumbs
1 1/4 c. granulated sugar
1 c. butter, room temperature
3 lg. eggs, separated
1/3 c. Grand Marnier
2 1/2 c. cake flour (not self-rising)
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
1/2 c. coarsely chopped nuts
2 tbsp. grated orange rind, fresh
1 tbsp. grated lemon rind, fresh
1/3 c. orange juice, freshly squeezed
2 tbsp. granulated sugar
Confectioners' sugar for dusting

Grease a 9 inch tube pan. Line bottom with a circle of wax paper and grease it. Lightly dust bottom and sides with bread crumbs and tap to remove excess. Preheat oven to 350 degrees.

In a large bowl, cream 1 cup sugar with butter until light and fluffy. Add egg yolks one at a time, beating well. Mix in 1 tablespoon Grand Marnier and reserve the rest. Sift flour, baking powder and baking soda together. Add to egg mixture alternately with sour cream in 3 batches. Mix until just blended. Stir in nuts and grated orange and lemon rinds.

In a medium bowl beat egg whites until soft peaks form, slowly add remaining 1/4 cup sugar and beat until stiff and glossy but not dry. Gently fold into batter, transfer into pan and bake 45-50 minutes.

Meanwhile combine remaining Grand Marnier, orange juice, and 2 tablespoons sugar in small saucepan and bring just under a boil, stirring until sugar is dissolved.

Remove tube pan to wire rack to cool. Prick cake in several places with a fork and spoon half the Grand Marnier syrup over it. Let cool 1 hour before inverting onto a platter to unmold. Lift off pan and peel off wax paper. Prick top of cake with a fork and spoon remaining syrup over confectioners' sugar. Yields 12 servings.