1 c  Butter or margarine

  2 1/2 c  Sifted flour

      1 c  Sugar

      2 ts Baking powder

           Grated rind of 2 oranges
      1 ts Baking soda

           Grated rind of 1 lemon
    1/2 ts Salt

      2    Eggs

      1 c  Finely chopped walnuts

      1 c  Buttermilk or yogart

           Pour on liquid:
      1 c  Sugar

      1 c  Orange juice

      3 tb Lemon juice

      4 tb Rum

           GRAND MARNIER ICING
    1/3 c  Butter or margarine

      2 c  Confectioner's sugar

      1 tb Grated orange rind

  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
  10-inch 2-quart tube pan. Bake at 350 degrees for 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.