Drunken Cake
Drunken Cake
Torta BorrachaBecause 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
Ingrediënten
Makes 1 (9-inch) round cake; 8 to 10 servings
- 6 large eggs separated
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup sugar
- ½ cup 1 stick unsalted butter, melted
- 1 teaspoon pure vanilla extract
- Rum Syrup
- 1½ cups sugar
- 1 cup water
- ½ cup dark rum
Instructies
- 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.
- With an electric beater or mixer, beat the egg whites until foamy and white.
- Add ¼ 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.
- 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.
- 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.
- 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.
- 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.
Notes / Tips / Wine Advice:
Store the cake, well covered, in the refrigerator up to 3 days.
