Think of this as the drunken cousin of the usual rum cake. Drenched in sweet syrup enriched with rum and brandy, then laced with a perfume of cinnamon and lemon, this alcohol-infused dessert is a great way to end a good meal. As they say in Puerto Rico ¡buen provecho!
Makes 8-9 servings
6 Large eggs, whites and yolks separated
2 cups Granulated sugar
2 cups All-purpose flour
2 tsps Baking powder
½ cup Whole milk
1 tsp Orange extract
- In a large mixing bowl, beat egg whites on a mixer set on low speed until soft peaks form. Add sugar gradually and continue to beat until stiff peaks form.
- Add yolks one at a time. Make sure to beat well after each egg addition.
- In another bowl, sift flour and baking powder together then add to egg mixture, alternating with the milk. Add orange extract. Do this quickly so the batter won’t lose its volume. Pour into greased and floured cupcake tins.
- Bake in a preheated 350°F oven for about 12-15 minutes or until a toothpick inserted in the middle comes out clean. Once the cake is done, remove from pan and let it cool. Set aside.
DRUNKEN RUM SYRUP
1 ½ cups Sugar
1 cup Water
1 Tbsp Lemon juice
4 sticks Cinnamon
1 cup Raisins (optional)
⅓ cup Brandy
⅓ cup Rum
- Place sugar and water in a small saucepot along with the lemon juice and cinnamon sticks. Cook on medium heat, continuously stirring for about 7-10 minutes or until the sauce thickens a bit.
- Lower the heat and add the raisins. Let this simmer for another five minutes. Remove from the burner then add the brandy and rum. Let cool.
- Pour the drunken rum syrup over the cakes and leave to soak.
- Place the cakes in individual serving plates and pour any remaining syrup over them. Serve with whipped cream,
Recipe by Millie Quinones of Sofrito, Authentic Puerto Rican Homecooking
Photographed by Miguel Abesamis of Studio 100
Suggestions for your next baking session: