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: Heat 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.

Syrup: Melt butter in a small saucepan over high heat. Add dried fruits and saut 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.