1 c. butter, softened
3/4 c. sugar
3 eggs, separated
2 tbsp. orange rind
2 tbsp. lemon rind
2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1 c. ground walnuts
3/4 c. sour cream
Pinch of salt
4 tbsp. orange juice
2 tbsp. lemon juice
1/2 c. sugar
1/4 c. Grand Marnier

Cream butter and sugar. Beat in egg yolks, one at a time. Add both rinds, then add flour, baking powder, soda and nuts alternately with sour cream.

Beat egg whites until stiff with a pinch of salt, then gently fold into batter. Pour into 9 inch spring form pan.

Bake at 350 degrees for 1 hour, or until done.

While cake is baking, make a syrup by combining the orange and lemon juices with the sugar in a saucepan. Bring to a boil. Remove from heat and still in Grand Marnier.

When cake is done, but still hot, baste with syrup until completely absorbed. Remove cake from spring form pan when cool. This cake freezes well.