Batter
1/4 cup Kahlua
1/4 cup light cream
2 tablespoons orange peel, grated
1/4 cup orange juice
3 cups all-purpose flour, sifted
3 tablespoons baking powder
1 tablespoon salt
3/4 cup shortening
1 1/4 cups granulated sugar
3 eggs
2 tablespoons Kahlua

Nut Crust
1 cup walnuts, finely chopped
2/3 cup fine bread crumbs
1/2 cup firmly packed light brown sugar
1/3 cup butter, melted

Glaze
2/3 cup confectioners' sugar
1 tablespoon Kahlua
1 tablespoon cream
1 tablespoon butter

Preheat oven to 350 degrees F.

Nut Crust: Prepare and press along sides and bottom of a 10-inch tube pan.

Batter: Combine the 1/4 cup Kahlua and cream. Combine orange peel and juice. Sift together the flour, baking powder and salt. Cream shortening and sugar until fluffy. Beat in eggs, one at a time until blended. Stir in dry ingredients, alternately with Kahlua and juice mixtures, beating only seconds until smooth. Turn into prepared pan. Bake on rack below center of the oven for 50 to 55 minutes. Cool cake in pan for 10 minutes. Remove from pan and brush with the 2 tablespoons Kahlua over top of cake and cool.

Prepare Glaze, then drizzle over top and let stand until set. Garnish.