2 c. sifted flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
5 egg yolks
3 tbsp. grated orange rind
1 tsp. vanilla
1 c. 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 degrees about 1 hour or until done. Then pour Rum Syrup over cake while still warm.

RUM SYRUP:

1 1/2 c. sugar
1 unpeeled orange, sliced
1/2 unpeeled lemon, sliced
1 c. light or amber rum

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

APRICOT GLAZE:

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

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