11 tbsp. butter, softened
11 tbsp. sugar
3 eggs
1 3/4 c. flour
1 1/2 tsp. baking powder
5 oz. pinenuts, toasted
5 1/2 oz. candied orange slices, cut into small pieces
1/2 c. dark rum

Beat the butter and sugar together until the mixture is very creamy; add the eggs, one by one, beating well until completely blended. Sift the flour with the baking powder and add it to the creamed ingredients, along with the pine nuts and the orange pieces. Then stir in the rum.

Pour the mixture into a buttered and floured cake pan, smoothing the top with a spatula. Bake the mixture in a preheated 350 degree oven for 45 minutes or until an inserted tester comes out clean. Cool the cake in the pan.