1. Butter a 10 inch Bundt or tube pan. 2. Sprinkle yeast over 1/4 cup warm water in a small bowl and let stand 1 minute (or until creamy) then stir until dissolved. 3. In a large mixing bowl beat the eggs and zest until blended. Beat in flour, 3 tablespoons sugar and salt. Add yeast and butter and beat until well blended. 4. Scrape dough into the buttered pan and cover with plastic wrap. Let stand in a warm place for 1 hour (dough should double in size). 5. Preheat oven to 400 degrees F. 6. Bake cake for 30 minutes or until golden (a cake tester [whatever that is] should come out clean when inserted in the center). So like I said, until golden. 7. Invert cake on a wire rack and let cool 10 minutes. Set the pan aside. 8. For the syrup: 9. Combine 2 cups sugar and 2 cups water in a medium saucepan and bring to a boil, stirring until sugar is dissolved. Stir in the rum. Remove from heat and set aside 1/4 cup of the syrup. 10. Return the cake (should still be hot) to pan and poke holes all over the surface with a skewer. Spoon the hot syrup over the cake. 11. Before serving, invert cake onto a serving plate, drizzle with reserved syrup and serve with whipped cream. ---------------------------------------------------------------------------
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