Prep: 35 mins | Bake: 25 mins + cooling | Makes: 12 servings

Ingredients:

4 large eggs, separated

2 1/2 cups confectioners’ sugar

3/4 cup orange juice

1/4 cup butter

3/4 cup rum

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 tsp ground nutmeg

1/2 cup packed brown sugar, divided

1 tsp vanilla extract

3/4 cup butter, melted

Instructions:

  1. Let egg whites stand at room temperature 30 mins. In a saucepan, combine confectioners’ sugar, juice and 1/4 cup butter, cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in rum. Reserve 3/4 cup.
  2. Preheat oven to 375°F. Grease and flour a 10″ tube pan. Sift together flour, baking powder, cinnamon, salt and nutmeg.
  3. In a bowl, beat egg whites until soft peaks form. Add 1/4 cup brown sugar, 1 tbsp at a time, beating after each addition until sugar is dissolved. Continue beating until stiff peaks form.
  4. In a bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup brown sugar and vanilla, beating until thick. Fold 1/4 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 touched. Immediately poke holes in cake with fork; slowly pour sauce over cake, allowing sauce to absorb into cake. COol in pan on a wire rack. Invert onto a serving plate. Serve with reserved sauce.