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 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.