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1
Preheat the oven to 350 degrees F and grease and lightly flour 2 (8 or 9-inch) round cake pans.
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2
In the bowl of an electric mixer, cream the butter and zest.
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3
Add the sugar little by little, until mixture is very light and fluffy.
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4
Add the eggs, one at a time, beating well after each addition.
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5
Sift the flour and baking powder together and add to butter mixture in three stages, alternating with 1 tablespoon of the rum after each addition.
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6
Mix on low speed until just incorporated.
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7
Divide the mixture between the two prepared cake pans, and bake for about 25 minutes, or until the cake is golden brown and springs back when lightly touched.
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8
Allow the cakes to cool in the pans for a few minutes, then turn out onto cooling racks lined with waxed paper.
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9
In a small saucepan, combine the ortanique juice and guava jelly and heat until jelly is softened and combined with the fruit juice.
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10
Remove from the heat and stir in the rum.
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11
Use a toothpick to make small holes all over the bottoms of the cakes, then brush with 1/3 of the glaze each.
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12
Once the cakes are completely cool, combine the heavy cream and vanilla extract in a mixing bowl and beat to soft peaks.
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13
Add the confectioners' sugar and continue to beat until cream holds stiff peaks.
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14
Place each cake layer on a serving platter (glazed side up) and spread the whipped cream evenly on top of the cakes.
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15
Decoratively arrange the ortanique segments around the edges of the top of the cakes, then brush the segments with the remaining glaze.
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16
These cakes are best when eaten the day they are made, just after being assembled.
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17
*Ortanique is a hybrid of a tangerine and a sweet orange.
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18
If you are unable to find ortaniques, simply substitute equal parts of tangerine and any sweet orange.
