Directions:
- Cream butter until light and fluffy. Gradually add 1 cup sugar beating until light and fluffy. Add orange and lemon rinds. Add eggs, one at a time, beating well after each.
- Sift together next 4 ingredients, and add to creamed mixture alternately with buttermilk, beating until smooth. Stir in nuts.
- Pour batter into a greased 9 or 10 inch tube pan. Bake in preheated 350 oven for about 1 hour or until tests done.
- Meanwhile, strain juices into a saucepan. Add remaining 1 cup sugar and rum. When cake is done, remove from oven. Bring mixture to a boil, pour slowly over cake in pan. If cake does not absorb all of the mixture as it is poured, reserve remainder and spoon on later when served.
- Let cake stand for a day or two before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 460.67 Kcal (1929 kJ) | ||
| Calories from fat | 307.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.22g | 53% | |
|---|---|---|---|
| Cholesterol | 105.3mg | 35% | |
| Sodium | 355.63mg | 15% | |
| Potassium | 272mg | 6% | |
| Total Carbs | 33.79g | 11% | |
| Sugars | 31.09g | 124% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 6.38g | 13% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.8mg | 4% | |
| Calcium | 112.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 379.78 Kcal (1590 kJ) | ||
| Calories from fat | 253.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.21g | 53% | |
|---|---|---|---|
| Cholesterol | 86.81mg | 35% | |
| Sodium | 293.18mg | 15% | |
| Potassium | 224.24mg | 6% | |
| Total Carbs | 27.86g | 11% | |
| Sugars | 25.63g | 124% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 5.26g | 13% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.7mg | 4% | |
| Calcium | 92.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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