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A Cooking Adventure with Thom

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Orange Rum Cake

Recipe from the
Servings: 4





4 eggs
cup sugar
pinch of salt
˝ cup flour
cup corn starch
2 tbsp rum
˝ tsp orange extract
1 cup dried / candied fruits
˝ cup rum
˝ cup orange marmalade
1 tbsp butter
˝ tsp cinnamon powder

Cooking Method

Preheat oven to 350 F. (or about 170 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 25-30 minutes.

  • Check if it is cooked by inserting a knife in the center.  If the knife comes out clean, then the cake is done.

  • Remove from oven when cooked.

  • Let it cool for about an hour or two.


  • Melt butter in a small sauce pan over high heat.

  • Add dried fruits and sauté for about 30 seconds - just to bring out the flavor.

  • Add rum, then heat until simmering.

  • Stir in marmalade, then reduce to make a thin syrup.

  • Stir in cinnamon powder.

Before serving, remove cake from the mold. Use a knife to loosen the edges - the cake should come through easily.

  • Top with the orange - rum syrup.

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