Instructions:

Orange Rum Cake

4 eggs
2/3 cup granulated sugar
Pinch of salt
1/2 cup all-purpose flour
1/5 cup cornstarch
2 tablespoons rum
1/2 teaspoon orange extract
1 cup dried/candied fruits
1/2 cup rum
1/2 cup orange marmalade
1 tablespoon butter
1/2 teaspoon cinnamon powder

Cake: Preheat oven to 350 degrees F (or about 170 degrees C).

Separate the egg yolks from the whites. In a large bowl, beat the egg yolks with the sugar and salt until consistent and thick. Add the flour, rum, orange extract, and starch, mix well.

In a separate bowl, beat egg whites until snowy and stiff. Fold into the egg yolk mixture, then transfer to a small greased and floured cake mold. Bake in the oven for about 25 to 30 minutes. Check doneness by inserting a knife in the center. If the knife comes out clean, then the cake is done. Remove from oven when cooked, then let it cool for about an hour or two.