Orange Cake

Combine butter and 1 cup sugar and cream until light and fluffy. Add rinds. Add eggs, 1 at a time, beating well after each. Sift together flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with buttermilk, beating until smooth. Fold in nuts. Pour into a greased and floured 9 or 10-inch tube pan. Bake in a preheated 350 degree F. oven for 1 hour, or until done. Meanwhile, strain juices into a saucepan. Add remaining 1 cup sugar and rum. When cake is done, remove from oven. Bring mixture in saucepan to a boil, pour slowly over cake in pan. If cake does not absorb all of the mixture as it is poured, save it, and spoon on later. Let cake stand at least a day before serving.