Step 1

Place egg whites in a large bowl and let them stand at room temperature for 30 minutes. Editor's Tip: Don't skip this step! Baking with room-temperature eggs will help the ingredients mix more easily and your cake will bake up with more volume.

Step 2

In a saucepan, combine the confectioners' sugar, juice and 1/4 cup cubed butter. Cook and stir the sauce over medium-low heat until the sugar is dissolved. Remove from heat and stir in the rum. Plan to reserve 3/4 cup for serving.

Step 3

Preheat your oven to 375°F, then grease and flour a 10-inch tube pan. Test Kitchen Tip: Use solid shortening to grease plain and fluted tube pans. This will make the cake easy to remove.

Step 4

Over a large bowl, sift together the flour, baking powder, cinnamon, salt and nutmeg. Then, sift the ingredients one more time to ensure there are no lumps left. Set it aside.

Step 5

In another bowl, beat the egg whites on medium speed until soft peaks form. Gradually add 1/4 cup brown sugar, a tablespoon at a time, beating on high after each addition until the sugar is dissolved. Continue beating until stiff peaks form.

Step 6

In another bowl, beat the egg yolks until slightly thickened. (Hope you have a dishwasher!) Gradually add 1/4 cup of the remaining brown sugar and the vanilla, beating on high speed until thick. Fold a fourth of the egg whites into the batter. Alternately fold in the flour mixture and remaining whites. Last, gently fold in the melted butter.

Step 7

Transfer the batter to your prepared tube pan. Bake on the lowest oven rack for 25 to 30 minutes or until the top springs back when lightly prodded.

Step 8

Immediately poke holes in the cake with a fork and slowly pour the remaining sauce over cake, allowing it to absorb into the sponge. Cool the cake completely in the pan on a wire rack, then flip it onto a serving plate. Serve your rum cake with the reserved sauce and, if you'd like, whipped cream and glazed pecans.