grated lemon rind
Beat room temperature butter until fluffy.
Gradually add sugar. Mix well.
Add rinds and eggs, one at a time, beating after each addition.
In another bowl, sift together flour, baking powder, baking soda and salt.
Add flour mixture to creamed mixture, alternately with buttermilk.
Beat well after each addition.
Fold in one cup chopped nuts.
Place 3/4 cup chopped pecans in bottom and along sides of tube pan.
Gently pour batter into pan, trying not to disturb nuts coating outside of pan.
Bake at 350 for 1 hour, or until cake shrinks from pan edges.
While cake cooks, combine fruit juice, rum and powdered sugar.
Bring to a boil, and continue boiling boiling for about 5 minutes.
Pour over the cake when you take it out of the oven.