Rum Cake

• 3 eggs
• 1 cup sugar
• 3 Tbsp cold water
• 2 tsp vanilla
• 1 cup sifted flour
• 2 tsp baking powder
• Topping and garnish material

Beat eggs until light. Gradually beat in the sugar; keep on beating until mixture is thick and pale in color. If possible, use an electric beater at high speed for 6 minutes. Stir in water and vanilla. Sift flour with baking powder; fold into batter. Bake in greased and floured 9-inch springform pan at 350 degrees for 30 minutes or until cake tests done. Cool in pan while making topping.

Rum Topping:

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 2 cups hot milk
• 3/4 cup sugar
• 4 egg yolks, lightly beaten
• 1/3 cup dark rum
• 1 large orange
• 1 cup heavy cream

Soften gelatin in cold water; stir in hot milk and sugar. Cook over low heat until mixture is hot and gelatin dissolved. Mixture must NOT boil. Gradually pour over egg yolks, stirring constantly. Stir in rum. Set pan in bowl of cracked ice and stir constantly until mixture cools and begins to set. Peel orange and separate into segments. Fold orange segments and cream into custard.

Pour topping over cake in pan and chill until serving time. To serve, remove cake from pan and garnish with orange segments, glace cherries and rosettes of whipped cream.