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Assemble all ingredients and let
stand at room temperature for
one hour.
Prepare rind and juice.
Butter a 9" or 10" tube pan.
Set oven at 350 F. Beat 1
c. butter until fluffy.
Add 1 c. sugar, beating until
fluffy. Add rind and the
two eggs, beating after each
addition until fluffy.
Sift and measure flour.
Put into sifter with baking
powder, soda and salt. Add
to butter mixture alternately
with buttermilk in small
amounts. Fold in 1 c.
nuts. Bake for one hour.
Strain
juice into saucepan and add
remaining cup of sugar, and rum.
After cake is done, bring the
mixture in the saucepan to a
boil, and pour slowly over cake
while still in pan. Allow
cake to stand a day or two
before serving.
This
cake will keep for a week and
remain moist wrapped in aluminum
foil, without refrigeration.
It can also be frozen. |
