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Orange Rum Pound Cake
2 (17 ounce) boxes pound cake mixes
2 tablespoons shredded orange peel
2 teaspoons shredded lemon peel
1 cup granulated sugar
1 cup orange juice
2 tablespoons lemon juice
2 tablespoons rum
Prepare mixes according to package directions, adding orange and lemon peel.
Turn into greased and floured 10-inch angel food pan or fluted Bundt pan.
Bake at 350 degrees F for 1 to 1 1/4 hours until done.
Cool in pan for 10 minutes; remove to wire rack and cool 20 minutes more.
Place on serving platter. Using a skewer, punch holes in top of cake at 1-inch intervals.
Combine sugar, juices and rum. Bring to boil.
Spoon slowly over cake a small amount at a time, allowing cake to absorb sauce.
Chill cake until serving time.
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