A great cake recipe for any occasion:
Beat the softened butter with the sugar. Sift flour and baking powder and stir into the beaten butter alternately with the 7 eggs until a light fluffy mixture is formed. Stir together the cocoa, rum and one egg and mix into 1/3 of the finished batter.
Whisk the candied oranges with the orange liqueur and the egg white in the cutter until very fine and stir into the remaining batter.
Spread the light batter evenly in the greased and floured cake pan, then spread the dark batter on top of the light batter form. Using a fork, stir in the dark batter in a circular pattern. Bake at 180 °C top and bottom heat for about 45 minutes.
After baking, cool briefly and turn out onto a cooling rack. Dust with powdered sugar before serving.