1 c. soft butter
2 c. sugar
Grated rind of 2 lg. oranges and 1 lemon
2 eggs
2 1/2 c. sifted all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 c. finely chopped walnuts
Juice of 2 lg. oranges
Juice of 1 lemon
2 tbsp. light or dark rum

Cream butter. Gradually add 1 cup of the sugar and beat until light. Add fruit rinds and add eggs one at a time, beating thoroughly after each. Add sifted dry ingredients alternately with buttermilk, beating each addition until smooth. Fold in nuts.

Pour into greased 9 or 10 inch tube pan. Bake at 350 degrees for about 55 minutes. Strain fruit juices into saucepan. Add remaining 1 cup of sugar and the rum and bring to boil. Remove cake from oven and pour syrup slowly over cake in pan. If all the liquid is not absorbed, pour remaining on later. Turn out on serving plate and decorate with holly, if desired.