INGREDIENTS

INSTRUCTIONS

CAKE BATTER
RUM GLAZE
Caramalize 1/2 cup sugar in heavy skillet or saucepan.  Quickly pour
into 3-quart oval shaped baking dish, covering bottom evenly.  In
bowl, beat together egg yolks, eggs, remaining 1/2 cup sugar,
condensed milk, half and half, orange peel and 1 tablespoon Grand
Marnier.  Turn into caramel-lined dish.
Prepare Cake Batter.  Gently spoon over flan mixture.  Place dish in
larger pan and pour in hot (not boiling) water to come half-way up
sides of baking dish.  Bake at 325F for 1 hour or until cake is done.
Cool on rack. Spoon over remaining 3 tablespoons liqueur.  Chill,
Covered, until ready to serve.  Invert onto serving platter and
garnish with berries, oranges or other fresh fruit.
Makes 10 to 12 servings.
Sift together flour, 1/4 cup sugar, baking powder and salt in small
bowl. Make well in center and add yolks, oil, liqueur and orange
juice. Stir until blended, starting from center.
Beat egg whites with cream of tartar until foamy.  Gradually add
remaining 1/4 cup sugar and beat until stiff, but not dry.  Gently
fold batter into whites.
Blend reserved pineapple syrup, sugar, cornstarch and rum in small
saucepan.  Heat to boiling until thickened and clear.  Stir in
butter. Cool for 5 minutes.
Posted by Stephen Ceideberg; Reposted by Shelley Rodgers Sept. 17 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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