Orange Rum Cake

2 1/4 cups MAYA Cake Flour

1 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup oil

6 egg yolks

3/4 cup orange juice

1 tablespoon grated orange rind

6 egg whites

1/2 teaspoon cream of tartar

1/2 cup sugar

1/2 cup butter

1/4 cup water

1 cup sugar

1/2 cup dark rum

Preheat oven to 325 degrees F. Grease and flour the bottom of a 10–inch bundt pan. Set aside.

In a bowl, sift together the flour, sugar, baking powder and salt. Add in oil, egg yolks, orange juice and rind. Beat until smooth. In a separate bowl, beat egg whites with cream of tartar until soft peak forms. Gradually add sugar while beating continuously. Fold into egg yolk mixture. Pour into prepared pan and bake until done. Invert to cool.

Melt butter in a saucepan. Stir in water and sugar. Let it boil until sugar is completely dissolved. Remove from heat and stir in rum.

Transfer the cake to a serving platter. Prick with a fork. Drizzle the glaze over the cake, little by little, allowing to absorb the mixture. Garnish with fresh orange segments and cherries. Chill before serving.