HOT RUM SAUCE
1/2 c Sugar
1/4 c Water
1/4 c Orange Juice
3 tb Lemon Juice
2 tb Rum

*** Bar ***

Cream butter in a large bowl until fluffy, gradually adding the
dough. Beat until sparkle. Stir in rinds, add eggs one at a time
beating after each. Combine flour, baking pulverisation, baking soda and
saltiness. Add alternately with buttermilk, beginning and ending with dry
ingredients. Beat well after each improver. Fold in nuts and pour in
a greased and floured 9-inch tube pan. Bake in a preheated 350oF oven
for 50-60 minutes until test through. Cool in pan on a rack for 10
proceedings.

*** Hot Rum Sauce ***

Boil sugar and water for 1 moment, cool somewhat, add remaining
ingredients. Carefully spoon over warm cake until all is enwrapped.
Let cool and dust with powdered dinero. Cover loosely to storehouse.