Sopa Borracha (Rum Cake)

    This wonderfully light and airy sponge cake is prepared the Panamanian way, drenched in a rum-and-sherry syrup.

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    Ingredients
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    1
    cup
    cake - all-purpose flour
    1
    teaspoon
    baking powder
    1/8
    teaspoon
    salt
    5
    eggs (separated)
    1/2
    cup
    rum
    3/4
    cup
    sugar
    1 1/2
    cups
    rum syrup - sugar
    2
    sticks
    cinnamon - (each broken in half)
    2
    strips
    lemon zest - (2 inches long)
    1
    tablespoon
    fresh lemon juice
    3/4
    cup
    raisins
    3/4
    cup
    pitted prunes- (coarsely chopped)
    1/3
    cup
    light or dark rum
    1/3
    cup
    dry or sweet sherry
    Directions
    Step 1
    Make the cake: Preheat the oven to 350°F. Lightly grease an 8- or 9-inch square pan.
    Step 2
    Combine the flour, baking powder, and salt.
    Step 3
    With mixer, beat egg yolks and sugar until creamy in bowl. Separately in bowl, beat egg whites until they form stiff peaks. Fold beaten egg whites into yolk mixture and fold combined egg into flour mixture, stir enough to wet the dry ingredients.
    Step 4
    Pour the batter into the pan and bake for 18 to 20 minutes, or until knife tip inserted in the center comes out clean.
    Step 5
    Make rum syrup: In saucepan, combine sugar, cinnamon sticks, lemon zest, lemon juice, and 1-cup water. Bring to a boil over high heat, stir, sugar is dissolved. Reduce heat to low and cook for 7 to 8 min. Add raisins and prunes during final minute of cooking.
    Step 6
    Remove syrup from heat and stir in the rum and sherry. Allow syrup to cool for 30 minutes. Remove cinnamon sticks and lemon zest before serving.
    Step 7
    Cut cake into 16 squares and arrange on platter. Saturate with syrup and top each with raisins and prunes.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    16
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    10 mins
    Prep Time: 
    10 mins
    Cook Time: 
    0 mins
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    The base number of servings for this recipe is 16
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