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Orange Rum Cake

4 eggs
2/3 cup granulated sugar
Pinch of salt
1/2 cup all-purpose flour
1/5 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 powderCake: Preheat oven to 350 degrees F (or about 170 degrees C).Separate the egg yolks from the whites. In a large bowl, beat the egg yolks with the sugar and salt until consistent and thick. Add the flour, rum, orange extract, 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 small greased and floured cake mold. Bake in the oven for about 25 to 30 minutes. 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 small saucepan over high heat. Add dried fruits and saut? 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.

 

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