1 cup butter or margarine
1 cup firmly packed brown sugar
1 cups granulated sugar
1 teaspoon grated lemon peel
4 eggs
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup buttermilk
1/2 cup rum
1/2 cup chopped shelled pistachios

Preheat oven to 325 degrees F. Grease well a 10-inch tube pan.

In large bowl, beat butter, brown sugar, granulated sugar and lemon peel until light and fluffy. Add eggs, one at a time, beating well.

Combine flour, baking soda, baking powder and salt in small bowl. Add flour mixture, alternately with buttermilk to the butter mixture. Stir just until blended. Stir in rum and nuts. Bake in prepared tube pan for 50 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on rack 10 minutes. Turn out of pan. Cool until lukewarm on rack. Drizzle with Rum Nut Glaze.

Rum Nut Glaze
2 tablespoons butter or margarine
1/4 cup rum
2 cups confectioners' sugar
1/2 cup chopped shelled pistachios

In small saucepan, melt butter. Remove from heat. Stir in rum and confectioners' sugar. Mix well. Stir in nuts.

NOTE: English walnuts can be substituted for pistachios in both cake and glaze.