1/3 c. butter
6 eggs, separated
1 tsp. salt
1/4 tsp. cream of tartar
1/4 c. confectioners' sugar
1 c. granulated sugar
1 tsp. vanilla
1 tsp. rum flavoring
1 2/3 c. flour
1 c. chopped walnuts

Grease and flour a 2 1/2 quart fluted mold. Melt butter; cool. Beat egg whites, salt and cream of tartar until soft peaks form. Beat in confectioners' sugar gradually; beat until stiff but not dry; reserve.

Beat egg yolks slightly. Add sugar and flavorings, beat until thick and creamy. Sprinkle flour over egg whites; add egg yolk mixture. Fold together lightly until mixture is about half blended. Add melted butter and walnuts. Continue folding until just blended. (Do not overblend.)

Pour into prepared pan. Bake at 350 degrees for 40-45 minutes or until cake springs back when touched lightly. Remove from oven; cool in pan for 10 minutes. Make small holes in cake with thin skewer. Spoon Rum Sauce over cake allowing sauce to run down into cake. Turn onto serving plate, cool. Dust with confectioners' sugar, if desired.

RUM SAUCE:

1 1/4 c. granulated sugar
1 c. water
Dash of salt
1/3 c. rum

Combine sugar, water and salt; simmer for 10 minutes. Cool; stir in rum.