| 1 | Cake: |
| 2 | preheat oven to 325°F. |
| 3 | Generously butter and flour a 10-inch springform pan. |
| 4 | Cream together the butter and sugar. |
| 5 | Beat in the egg yolks, one at a time, and then add the next 4 ingredients, beating until smooth. |
| 6 | Mix in the vanilla and rum. |
| 7 | Sift together the cinnamon, flour and baking powder and add to the batter, mixing well. |
| 8 | beat the egg whites until stiff--but not dry--and fold them into the batter. |
| 9 | Pour the batter into the pan and bake for 1 ?hours or till a knife inserted in the center comes out clean. |
| 10 | Allow the cake to cool for about 15 minutes in the pan, then slide a knife between the sides of the cake and the detachable side of the springform pan. |
| 11 | Remove the pan. |
| 12 | while the cake is cooling, prepare the frosting. |
| 13 | Cream together the butter and powdered sugar. |
| 14 | Add the rest of the ingredients and beat till smooth. |
| 15 | When the cake is cool, carefully slice it in half horozontally and spread the jam or cooked apricots between the layers. |
| 16 | Reassemble the cake and spread the frosting on the top and sides. |
| 17 | If you wish--decorate with almonds. |
