MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Orange Rum Cake
 Categories: Cakes, Italian, Alcohol
      Yield: 6 Servings
 
           Italian Cake:
      3    Eggs
      1 c  Sugar
      2 ts Orange zest;
           - finely chopped
      3 tb Fresh orange juice
      1 c  All-purpose flour; sifted
      1 ts Baking powder
           Orange Rum Topping:
      1    Env unflavored gelatin
    1/4 c  Water; cold
      1 c  Milk; hot
    3/4 c  Sugar
      4    Egg yolks; lightly beaten
    2/3 c  Dark rum
      1 lg Orange;
           - peeled & sectioned
      1 c  Heavy cream; whipped
           Garnish:
           Orange slices
           Candied cherries
           Whipped cream rosettes
 
  Italian Orange Rum Cake:

  Beat eggs until light. Gradually beat in sugar and continue to mix
  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 buttered and floured 9" springform pan. Bake
  in preheated 350°F oven 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:

  Soften gelatin 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.
  
  Recipe by Gladys, PR

  Recipe FROM: recipelink.com

  Posted by: Tom Shunick
 
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