CHIFFON CAKE:

2 cups sifted all-purpose flour
1 1/2 cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
5 egg yolks
3 tbsp. grated orange rind
1 tsp. vanilla
1 cup egg whites, at room temperature
1/2 tsp. cream of tartar

Sift first 4 ingredients together into a large bowl. Make a well and add in order oil, egg yolks, orange rind and vanilla. Beat until smooth.

Into a large bowl put egg whites and cream of tartar. Whip until whites form very stiff peaks. Pour yolk mixture gradually over whipped egg whites, gently folding. do not stir or beat. Pour into ungreased tube or Bundt pan.

Bake at 325°F about 1 hour or until done. Then pour Rum Syrup over cake while still warm.

RUM SYRUP:

1 1/2 cups sugar
1 unpeeled orange, sliced
1/2 unpeeled lemon, sliced
1 cup light or amber rum

Boil together and pour over warm cake. Cool cake thoroughly. Then top with Apricot Glaze.

APRICOT GLAZE:

1/2 cup apricot preserves
1/2 tbsp. lemon or orange juice
1/4 cup chopped nuts
1 cup whipped cream

Heat together preserves and juice. Add nuts. Pour on cake and spread. Then top with whipped cream.

Submitted by: Kyle