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1
Adjust a rack 1/3 up from the bottom of the oven; preheat oven to 350u00b0.
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2
Butter a one-piece kugelhopf or bundt-type pan that has an 8-10 cup capacity (best to use soft butter and a pastry brush).
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3
Dust the pan all over with fine, dry breadcrumbs, then, over a piece of paper, tap to shake out excess crumbs; set aside.
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4
Into a bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
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5
In a large bowl of an electric mixer, beat the butter until it is soft.
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6
Add in the sugar and beat to mix well.
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7
Add in the eggs, one at a time, and beat to mix after each addition.
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8
On low speed, add the sifted dry ingredients in three additions alternately with the buttermilk in two additions, scraping the bowl as necessary and beating only until smooth after each addition.
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9
Remove bowl from mixer; stir in grated rinds and then the nuts.
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10
Turn batter into prepared pan and smooth the top.
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11
Bake for 55-60 minutes, until the top springs back sharply when it is lightly pressed with a fingertip.
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12
Meanwhile, to prepare the glaze: add both juices and sugar to a small saucepan; set aside.
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13
When the cake is done, remove it from the oven and set it on a rack; immediately place the saucepan over medium or high heat and stir with a small wooden spoon until the sugar is dissolved and the mixture just comes to a low boil.
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14
Remove pan from heat and stir in the rum.
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15
Pierce all over the top of the cake with a cake tester.
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16
Gradually spoon the hot glaze over the hot cake (still in the pan), spooning only about 1 tablespoon at a time.
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17
When about half of the glaze has been added, and some of it remains around the rim of the cake pan (instead of being absorbed immediately), use a small, narrow metal spatula or a table knife and gently ease the edges of the cake (around the tube also) just a bit away from the pan, allowing the glaze to run down the sides.
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18
Continue adding the glaze (and releasing the sides occasionally) until it is all absorbed (toward the end you will wonder, but the cake will absorb it all).
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19
Let stand for about 10 minutes, until the bottom of the pan is not too hot to touch.
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20
Then cover the pan with a cake plate, hold the pan and plate firmly together, and turn them over.
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21
Remove the pan; brush away any loose crumbs on the plate.
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22
Let stand for a few hours and then cover airtight with plastic wrap; let stand overnight (if possible).
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23
Serve in thick slices-when you cut the cake you will see it has absorbed the glaze on the outer edges, not all the way through to the middle.
