|Butter||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Lime juice||1 Teaspoon|
|Grated orange peel||1 Tablespoon|
|Cashews||3⁄4 Cup (12 tbs), chopped|
|Orange juice||1⁄2 Cup (8 tbs)|
|Corn syrup||1⁄2 Cup (8 tbs)|
|Rum||1⁄4 Cup (4 tbs)|
Cream butter with sugar until light and fluffy.
Beat in egg yolks.
Sift flour with baking powder and baking soda.
Mix milk and lime juice.
Add dry ingredients alternately with milk to creamed mixture, beating until blended after each addition.
Mix in orange peel and cashews.
Beat egg whites and salt to stiff, not dry, peaks.
Fold into batter.
Turn batter into a buttered and lightly floured 9 inch tube pan.
Bake at 350Â°F 40 minutes.
Mix orange juice, corn syrup, and rum.
While cake is still hot in the pan, pour orange juice mixture over it.