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.
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|Serving Size: 1 Serving (553g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1022 (48%)|
|Amt Per Serving||% DV|
|Total Fat 113.5g||151 %|
|Saturated Fat 31.4g||157 %|
|Monounsaturated Fat 37.9g|
|Polyunsanturated Fat 37.7g|
|Cholesterol 438.7mg||135 %|
|Sodium 477.9mg||16 %|
|Potassium 502.6mg||13 %|
|Total Carbohydrate 260.9g||77 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 256.2g|
|Protein 24.2g||35 %|
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Calories per serving: 2127
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