1. Preheat oven to 350F. Lightly coat a 10-inch fluted tube pan with cooking spray, set aside. In a large bowl combine flour, sugar, brown sugar, orange peel, lemon peel, snipped rosemary, baking soda and salt.
2. In a medium bowl combine eggs, buttermilk, and butter. Add to flour mixture and stir just until combined. Add nuts. Spoon batter into prepared pan. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.
3. Cool in pan on wire rack for 15 minutes. Invert onto a serving platter. In a small bowl combine powdered sugar and enough orange juice to make a drizzling consistency. Drizzle over warm cake and sprinkle with some more nuts. Serve warm topped with sprigs of rosemary
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 12|
|Calories from Fat: 164 (22%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 207.6mg||64 %|
|Sodium 327.8mg||11 %|
|Potassium 199.8mg||5 %|
|Total Carbohydrate 135.8g||40 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 134.2g|
|Protein 10.4g||15 %|
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Calories per serving: 734
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