ORANGE RUM CAKE

JEAN PORTER

1 cup (2 sticks) butter
1 cup sugar
3 eggs separated
1 cup sour cream
1 tablespoon grated orange rind
2 cups cake flour
1 teaspoon baking soda

Syrup:

1/2 cup orange juice
2 tablespoons lemon juice
3/4 cup sugar
Dash salt
2 tablespoons light rum

Cream together butter and sugar until fluffy.  Beat in egg yolks, sour cream and rind.  Combine flour and baking soda; add to creamed mixture.  Beat egg whites until stiff; gently fold into cake batter.  Pour into greased and floured 9-inch tube pan.  Bake in 325 degree oven for 1 hour or until cake tester comes out clean.  Let stand in pan 10 minutes.

 Syrup - Combine remaining ingredients except rum in small saucepan; gently boil 3 to 4 minutes.  Stir in rum.  Turn cake out on plate with rim; pour hot syrup slowly over top of cake.  Cool.