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Drunken Cake |
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Serves: 8 Print this Recipe(Torta Borracha) Category: Cakes Makes 1 (9-inch) round cake; 8 to 10 servings Because this cake is so liberally doused with rum, calling it "drunken" seems quite appropriate, but this is no ordinary rum cake. Your family and friends will love it! The sweet rum syrup soaks in for a wonderfully moist cake. Serve it with fresh berries and whipped cream. 6 large eggs, separated 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup sugar 1/2 cup unsalted butter (1 stick), melted 1 teaspoon pure vanilla extract RUM SYRUP 1 1/2 cups sugar 1 cup water 1/2 cup dark rum 1. Preheat oven to 350°. Grease and flour a 9-inch round cake pan. Put the egg whites in a large mixing bowl. Put the egg yolks in a small bowl. In a separate medium bowl mix the flour, baking powder, and salt. 2. With an electric beater or mixer, beat the egg whites until foamy and white. Add 1/4 cup of the sugar. And beat until shiny and soft peaks form. With the same beater, in a separate bowl beat the yolks with the remaining sugar until thick, pale yellow, and fluffy. Add the yolks to the beaten whites, and using low speed, blend 5 seconds. 3. With a rubber spatula, in 3 additions, fold the flour mixture carefully into the egg mixture. Drizzle the melted butter and vanilla over the batter, and stir gently to blend ingredients into a smooth batter. 4. Pour the batter into the prepared cake pan. Bake 25 to 30 minutes, or until the cake is golden brown on top, and a tester inserted in the center of the cake comes out clean. 5. When done, remove the cake from the oven, and let stand in the pan on a rack 5 minutes. (Don't cool cake.) Meanwhile, prepare the rum syrup. In a medium pan, stir together the sugar and water. Bring to a boil, stirring, to dissolve the sugar; then reduce heat to low and simmer 2 minutes. Remove from the heat, and stir in the rum. 6. Gradually spoon the hot rum syrup over the hot cake until it is all absorbed. Cool at least 1 hour before serving. Cut the cake in wedges while in the pan and serve at room temperature or cold. Store the cake, well covered, in the refrigerator up to 3 days. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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