Yield: 8 servings
| Measure | Ingredient |
|---|---|
| \N \N | Dwigans fwds07a |
| \N \N | Cake |
| 1 cup | Softened butter |
| 1 cup | Sugar |
| \N \N | Grated rind of 1/2 large |
| \N \N | Orange -- keep fruit for |
| \N \N | Topping |
| \N \N | Grated rind of 1 lemon |
| \N \N | Keep fruit for topping |
| 2 larges | Eggs |
| 2½ cup | Flour |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 1 cup | Buttermilk -- sour cream |
| \N \N | May |
| \N \N | Be used instead |
| 1 cup | Finely chopped walnuts |
| \N \N | Topping |
| \N \N | Juice of 1 lemon |
| \N \N | Juice of 2 oranges |
| 1 cup | Sugar |
| 2 tablespoons | Light or dark rum -- brandy |
| \N \N | May be used instead |
| 1 cup | Whipped cream -- optional |
Cake: Preheat oven to 350 Cream the butter and sugar until they are light and fluffy. Add the grated fruit rinds and the eggs, one at a time. beat well. Sift together the dry ingredients and add them to the butter mixture alternately with the buttermilk.; beat the abtter until it
Topping: Strain the juices into a saucepan. Then add the sugar and rum. Bring the mixture to a boil, cook for 1 minute, and turn off the heat. When the cake is donek remove it from the oven, cool it for a few minutes and then poke holes into the surface w Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman