Pecan Cake

1 c. butter
¾ c. sugar
6 eggs, separated
1 c. cake flour
1 c. farina
2 tsp. baking powder
1 tsp. orange rind
1 tsp. vanilla
1 tsp. cinnamon
¼ tsp. cream of tartar
1 c. finely-chopped pecans
2 c. sugar
1 c. water
1 tsp. rum

Beat together sugar and butter until very thick and creamy. Add egg yolks and continue to beat well. Add farina, orange
rind and vanilla. Fold in cake flour and baking powder. Beat egg whites with cream of tartar until stiff peaks form and fold
egg whites into batter. Fold in finely-chopped pecans. Bake in a greased 9x13-inch pan in 350 degree oven for 45
minutes.

Boil sugar, water and rum together for 10 minutes. Cool syrup. Pour cooled syrup over hot cake.