Italian Orange Rum Cake

3 eggs
1 cup sugar
2 tsp. grated orange rind
3 Tbsp. fresh orange juice
1 cup sifted all-purpose flour
1 tsp. baking powder
Orange-Rum Topping
Orange slices, candied cherries, and whipped cream
rosettes

Beat eggs until light. Gradually beat in sugar and continue to mix until mixture is thick and lemon- colored. Use an electric beater if possible, and beat at high speed for about 5 min. Stir in orange rind and juice. Sift flour with baking powder 3 times and fold into batter. Pour buttered and floured 9" springform pan. Bake in preheated 350* oven for 30 min., or until cake tests done. Cool in pan. Pour Orange-Rum Topping over cooled cake and chill until serving time. Remove from pan. Decorate with oranges, cherries, and whipped cream rosettes.

Orange-Rum Topping

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

Soften gelatin in cold water. Stir in hot milk and sugar. Cook over low heat until mixture is hot. Do not let boil. Gradually pour over egg yolks, stirring constantly. Add the rum. Set in bowl of cracked ice and stir constantly until cool and beginning to set. Fold in orange sections and whipped cream.