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Preheat oven to 350 degrees.

Grease and flour a tube pan.

1 c. butter
1 1/2 c. sugar
4 eggs separated
2 2/3 c. cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/8 tsp. powdered ginger
1 c. sour cream mixed with
2 tbsp. rum
2 tbsp. grated orange rind
1 tsp. vanilla
1 1/4 c. finely chopped pecans
4 egg whites beaten stiff

Cream butter and sugar until very light, about 10 minutes. Add 1 egg yolk at a time and beat well. Combine next five ingredients. Sift twice. To the sour cream, add rum, orange rind and vanilla. Lower speed. Add the flour mixture in three portions to the creamed mixture, alternating with the sour cream mixture. At high speed mix about 1 minute. Add pecans. Fold in the meringue. Put batter in pan, lower oven to 325 degrees, and bake for about 1 hour and 15 minutes. Test with toothpick in center of cake.

When cake is still hot, poke holes with two tined fork, while cake in still in pan. Pour sauce over cake, and let it soak into cake. Remove cake from pan when cool.


1 c. sugar
Juice of 1 lg. orange
1/2 c. Bacardi amber rum

This is a moist cake, and keeps well.
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