Italian Rum Cake

6 Eggs; separated

1/2 c Granulated sugar

1 tb Lemon juice

1 tb Orange juice

2 ts Rum extract

1 c Cake flour

1 pn Salt

Confectioner's sugar Recipe by: amanda@gate.net Preheat oven to 350 degrees. Beat egg yolks until thick. Beat in sugar, lemon and orange juice and rum extract. Sift flour twice and add gradually to egg yolk mixture. Beat egg whites until foamy. Add salt and beat until stiff. Fold into egg yolk mixture. Pour batter into pan. Bake for 1 hour. Cool cake in pan, invert on rack and remove from pan. When cake is cool, sprinkle with confectioners sugar.
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