2 1/4 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
3/4 c. orange juice
1/2 c. salad oil
6 lg. eggs
2 tbsp. orange rind
1/2 tsp. cream of tartar Mix flour, sugar, baking powder and salt; set aside. Add orange juice, oil and egg yolks together. Add to dry mixture and beat at medium speed until smooth. Stir in orange rind. Beat whites with cream of tartar until stiff. Gradually pour yolk mixture into whites and fold in until well blended. Fill ungreased 10-inch tube pan. Bake in preheated 325 degree oven for 60-65 minutes. Invert on rack to cool completely. Ease out of pan using metal spatula. ORANGE RUM SYRUP: 3/4 c. orange juice
1 tsp. lemon juice
Dash of salt
3/4 c. sugar
1/4 c. light rum Combine in small pan and boil 3-4 minutes. Pour hot syrup slowly over cake, letting cake absorb syrup. | 
