Recipe for cooking orange rum cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Orange Rum Cake

4 eggs
2/3 c. sugar
Pin. of salt
1/2 c. flour
1/5 c. cornstarch
2 Tbsp. rum
1/2 tsp. orange extract or flavoring
1 c. dried/candied fruits
1/2 c. rum
1/2 c. orange marmalade
1 Tbsp. butter
1/2 tsp. cinnamon powder

Cake: Preheat oven to 350 degrees F (or about 170 degrees C).

Separate the egg yolks from the whites. In a lrg. bowl, beat the egg yolks with the sugar and salt until consistent and thick. Add the flour, rum, orange extract or flavoring, and starch, mix well.

In a separate bowl, beat egg whites until snowy and stiff. Fold into the egg yolk mixture, then transfer to a sm. greased and floured cake mold. Bake in the oven for about 25 to 30 mins.. Check doneness by inserting a knife in the center. If the knife comes out clean, then the cake is done. Remove from oven when cooked, then let it cool for about an hour or two.

Syrup: Melt butter in a sm. saucepan over high heat. Add dried fruits and sauté for about 30 seconds - just to bring out the flavor. Add rum, then heat until simmering. Stir in marmalade, then reduce to make a thin syrup. Stir in cinnamon powder. Before serving, remove cake from the mold. Use a knife to loosen the edges - the cake should come through easily. Top with the orange-rum syrup.