Orange Rum Layer Cake

Sift together twice the flour, baking powder, baking soda, salt and ground ginger.

Cream the butter until fluffy and light, gradually add sugar, creaming well while adding; add 3 egg yolks and orange zest, one at a time, creaming well after each addition.

Mix together orange juice and rum; gradually add the flour mixture and orange juice/rum mixture, alternately, while beating the butter mixture. Beat well and stir in extracts. Beat 3 egg whites to stiff peaks and gently fold in whites, one-third at a time.

Pour batter into 3 buttered, paper-lined layer-cake pans and bake in oven for 30 to 35 minutes. Turn the layers out on a cake rack, cool, and assemble them with lemon filling (or whatever filling is preferred). Frost as desired.