Drunken Cake Rum Syrup 2 large eggs 1/2 cup granulated sugar 3/4 cup all-purpose flour 1 1/2 teaspoons baking powder 2 tablespoons grated orange peel 1/4 cup butter, melted Orange segments (optional) Mint sprigs Prepare Rum Syrup; set aside. Beat eggs and sugar until thick and lemon-colored. Add flour, baking powder, orange peel and butter. Beat until well blended. Spread batter in a greased, floured 9-inch springform pan with a removable rim. Bake at 375 degrees F until cake just begins to pull away from sides of pan and center springs back when lightly pressed (about 20 minutes). Set warm cake in pan on a rack; set rack over a plate to catch any drips. Pierce cake all over with a fork. Slowly pour Rum Syrup over cake; let cool. Just before serving, remove pan rim; garnish cake with orange segments, if desired, and mint sprigs. Makes 8 servings. Rum Syrup 3/4 cup granulated sugar 1 teaspoon grated orange peel 1/2 cup orange juice 1/2 teaspoon grated lemon peel 2 tablespoons lemon juice 1/8 teaspoon ground cinnamon 3 tablespoons light or dark rum 1 teaspoon vanilla extract In a small pan, mix sugar, orange peel, orange juice, lemon peel, lemon juice and cinnamon. Bring to a boil over medium-high heat. Boil, stirring, just until sugar is dissolved. Remove from heat and let cool, then stir in rum and vanilla extract.