8 tbsp. (1 stick) butter, softened
3/4 c. granulated sugar
2 eggs, separated
Grated zest of 2 oranges
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. fresh orange juice
Orange Glaze (recipe follows)

Cream butter and add sugar gradually until light. Beat in egg yolks and orange zest. Sift and mix flour, baking powder, soda and salt. Add dry ingredients alternately with the orange juice to the batter. Beat egg whites until stiff and fold them into batter.

Pour batter into greased 10-inch Bundt pan. Bake at 350 degrees for 30-35 minutes. Test cake and cool 10 minutes in pan. Unmold and drizzle with Orange Glaze while warm. Cool before serving. Serves 8-10.

ORANGE GLAZE:

2 tbsp. light or dark rum
1/4 c. fresh orange juice
1/2 c. granulated sugar

Combine ingredients in small pan and simmer gently 5 minutes, stirring occasionally until light syrup forms.