Italian Orange Rum Cake
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 deg 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
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