| 1 | CAKE: Preheat oven to 350 F. (or about 170 C) |
| 2 | Separate the egg yolks from the whites. |
| 3 | In a large bowl, beat the egg yolks with the sugar and salt until consistent and thick. |
| 4 | Add the flour, rum, orange extract, and starch, mix well. |
| 5 | In a separate bowl, beat egg whites until snowy and stiff. Fold into the egg yolk mixture, then transfer to a small greased and floured cake mold. |
| 6 | Bake in the oven for about 25-30 minutes. Check if it is cooked by inserting a knife in the center. If the knife comes out clean, then the cake is done. |
| 7 | Remove from oven when cooked, then let it cool for about an hour or two. |
| 8 | SYRUP: Melt butter in a small sauce pan over high heat. Add dried fruits and saute for about 30 seconds - just to bring out the flavor. |
| 9 | Add rum, then heat until simmering. |
| 10 | Stir in marmalade, then reduce to make a thin syrup. Stir in cinnamon powder. |
| 11 | Before serving, remove cake from the mold. Use a knife to loosen the edges - the cake should come through easily. |
| 12 | Top with the orange - rum syrup. |
