Featured Recipe

Sift together twice the flour, baking powder, baking soda, salt and ground ginger.

Cream the butter until fluffy and light, gradually add sugar, creaming well while adding; add 3 egg yolks and orange zest, one at a time, creaming well after each addition.

Mix together orange juice and rum; gradually add the flour mixture and orange juice/rum mixture, alternately, while beating the butter mixture. Beat well and stir in extracts. Beat 3 egg whites to stiff peaks and gently fold in whites, one-third at a time.

Pour batter into 3 buttered, paper-lined layer-cake pans and bake in oven for 30 to 35 minutes. Turn the layers out on a cake rack, cool, and assemble them with lemon filling (or whatever filling is preferred). Frost as desired.