Ingredients
4 large eggs, separated2-1/2 cups confectioners’ sugar3/4 cup orange juice1/4 cup butter, cubed3/4 cup rum1 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon ground nutmeg1/2 cup packed brown sugar, divided1 teaspoon vanilla extract3/4 cup butter, meltedOptional: Whipped cream and finely chopped glazed pecans
Preparation
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.
Preheat oven to 375°. Grease and flour a 10-in. tube pan. Sift flour, baking powder, cinnamon, salt and nutmeg together twice.
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.
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.
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.
