Submitted by Judy Wiegand - Geneva, IL

1 cup butter or margarine, softened
1-1/4 cups sugar
3 eggs
1 can Solo or 1 jar Baker Nut Filling, or 1 can Solo Pecan Filling
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
2 -1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup orange juice

Orange Rum Sauce:
3/4 cup orange juice
2 tablespoons lemon juice
3/4 cup sugar
1/4 cup dark rum

Preheat oven to 350˚F.  Grease and flour 10-inch tube pan or 12 cup Bundt pan and set aside.

Beat butter and sugar in large bowl with electric mixer until light and fluffy.  Add eggs, 1 at a time, beating well after each addition.  Add nut filling, orange peel, and lemon peel, and beat until blended.  Sift flour, baking powder, baking soda, and salt.  Add to butter mixture alternately with orange juice, beginning and ending with dry ingredients.  Spread batter evenly in prepared pan.

Bake 55 to 60 minutes or until cake tester inserted in center and comes out clean.  Cool in pan on wire rack 15 minutes.  Remove from pan and place on rack.

To make sauce, place orange juice, lemon juice, and sugar in small saucepan and stir to combine.   Cook over medium heat, stirring occasionally, until mixture comes to a boil and sugar is dissolved.  Reduce heat and cook 10 minutes.  Remove from heat and cool 5 minutes.  Stir in rum.  Place warm cake on serving plate and prick with fork.  Spoon sauce over cake and let stand until liquid is absorbed.

Variation:  Dust cake with confectioners sugar instead of using Orange Rum Sauce.

12 to 14 servings