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Ingredients
- 4 large eggs, separated
- 2-1/2 cups confectioners' sugar
- 3/4 cup orange juice
- 1/4 cup butter, cubed
- 3/4 cup rum
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup packed brown sugar, divided
- 1 teaspoon vanilla extract
- 3/4 cup butter, melted
- Optional: Whipped cream and finely chopped glazed pecans
Directions
- 1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. For sauce, in a saucepan, combine confectioners' sugar, juice and cubed butter; cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in rum. Reserve 3/4 cup for serving.
- 2. Preheat oven to 375°. Grease and flour a 10-in. tube pan. Sift flour, baking powder, cinnamon, salt and nutmeg together twice.
- 3. In a bowl, beat egg whites on medium until soft peaks form. Gradually add 1/4 cup brown sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form.
- 4. In another bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup remaining brown sugar and the vanilla, beating on high speed until thick. Fold a fourth of the egg whites into batter. Alternately fold in flour mixture and remaining whites. Fold in melted butter.
- 5. Transfer to prepared pan. Bake on lowest oven rack 25-30 minutes or until top springs back when lightly touched. Immediately poke holes in cake with a fork; slowly pour remaining sauce over cake, allowing sauce to absorb into cake. Cool completely in pan on a wire rack. Invert onto a serving plate. Serve with reserved sauce and, if desired, whipped cream and glazed pecans.
Nutrition Facts
1 piece (calculated without whipped cream and pecans): 371 calories, 17g fat (10g saturated fat), 103mg cholesterol, 233mg sodium, 44g carbohydrate (35g sugars, 0 fiber), 3g protein.
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