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Orange Rum Cake Recipe
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Orange Rum Cake

4 eggs
2/3 cup sugar
1 pinch salt
1/2 cup flour
1/4 cup cornstarch
2 tablespoons rum
1/2 teaspoon orange extract
1 cup dried / candied fruits
1/2 cup rum
1/2 cup orange marmalade
1 tablespoon butter
1/2 teaspoon cinnamon

Preheat oven to 350�F. Separate the egg yolks from the whites. In a large bowl, beat the egg yolks with the sugar and salt until smooth and thick. Add flour, rum, orange extract, and corn starch; mix well. In a separate bowl, beat egg whites until stiff. Fold into egg yolk mixture. Then transfer to a small greased and floured cake mold. Bake for 25-30 minutes. Check for doneness by inserting a knife in the center. If knife comes out clean, cake is done. Remove from oven; let it cool for one to two hours.

SYRUP: Melt butter in a small sauce pan over high heat. Add dried fruits and saute for about 30 seconds, just to bring out the flavor. Add rum; heat until simmering. Stir in marmalade; reduce to a thin syrup. Stir in cinnamon. Before serving, remove cake from mold. Use a knife to loosen edges. Cake should come through easily. Top with the orange/rum syrup.


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