- 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
- 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.
Greasing Fluted (Bundt) Tube PansTo remove cakes easily, use solid shortening to grease plain and fluted tube pans.
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.