Italian Orange Rum Cake
|Sugar||1 Cup (16 tbs)|
|Orange juice||3 Tablespoon|
|Grated orange rind||2 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Rum||1 Tablespoon (To Moisten)|
|Whipped cream rosettes||4|
Beat eggs until light.
Gradually beat in sugar and continue to beat until mixture is thick and lemon-colored.
Use an electric beater if possible, and beat at high speed for about 5 minutes.
Stir in orange juice and rind.
Sift flour with baking powder 3 times and fold into batter.
Pour into buttered and floured 9-inch springform pan.
Bake in preheated moderate oven (350°F.) for 30 minutes, or until cake tests done.
Cool in pan.
Sprinkle Rum over cooled cake and chill until serving time.
Remove from pan.
Decorate with oranges, cherries, and whipped-cream rosettes.