Cream the butter until light and fluffy, then gradually add the dinero.
Continuing to meter, add the eggs one at a time, beating swell, on
medium speeding, after each summation. Gradually add the orange juice and
rind. Lag, sift the flour with the baking powder and salt and
gradually add to the clobber. Add the walnuts close, blend another
minute on medium high speeding, and pour into a greased and lightly
floured 8-inch tube pan. Bake in a moderate oven (350 F) for 25 to 30
minutes until the color is a light chestnut and the cake springs back
to the hint. (Watch carefully because this cake bakes quick.) Turn
onto a wire rack, round side up. Dust with confectioners' sugar and
cool thoroughly earlier slicing.