In a large bowl, beat eggs until thick and light.
Beat in salt, sugar, and flavoring.
Mix milk and butter in 1 cup measure, heat in oven 1 1/2 minutes.
Beat into egg mixture.
Mix and sift flour and baking powder; beat into egg mixture.
Turn batter into well sprayed 9 inch glass cake pan or round, straight sided baking dish.
Cook in Radarange oven 5 minutes, give dish a quarter turn at 1 minute intervals.
Let cake stand 10 minutes; remove from pan.
While still warm, spoon Coffee rum Syrup carefully over surface of cake until it is all absorbed.
Refrigerate cake 2 to 3 hours.
Carefully split the cold cake into 2 thin layers, fill with cold Rum Cream Filling.
Spread top with thick pureed apricot preserves; decorate with whipped cream.