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Italian Orange Rum Cake
Source: Woman's Day
3 eggs
1 cup granulated sugar
2 teaspoons grated orange rind
3 tablespoons fresh orange juice
1 cup sifted all-purpose flour
1 teaspoon baking powder
Orange Rum Topping
Garnish: Orange slices, candied cherries
and whipped cream rosettes
Preheat oven to 350 degrees F.
Beat eggs until light. Gradually beat in sugar and continue to beat until mixture is thick and lemon colored. Use an electric beater if possible, and beat at high speed for about 5 minutes.
Stir in orange rind and juice. Sift flour with baking powder 3 times and fold into batter. Pour into buttered and floured 9-inch springform pan. Bake for 30 minutes, or until cake tests done. Cool in pan.
Pour Orange Rum Topping over cooled cake and chill until serving time.
Remove from pan. Decorate with oranges, cherries, and whipped cream rosettes.
Orange Rum Topping
1 envelope unflavored gelatine
1/4 cup cold water
1 cup hot milk
3/4 cup granulated sugar
4 egg yolks, lightly beaten
2/3 cup dark rum
1 large orange, peeled and sectioned
1 cup heavy cream, whipped
Soften gelatine in cold water.
Stir in hot milk and sugar. Cook over low heat until mixture is hot. Do not let boil. Gradually pour over egg yolks, stirring constantly. Add the rum. Set in bowl of cracked ice and stir constantly until cool and beginning to set.
Fold in orange sections and whipped cream.
