Sopa Borracha Panamanian Rum Cake Recipes

SOPA BORRACHA (PANAMANIAN RUM CAKE) RECIPE - (4/5)

Sopa Borracha (Panamanian Rum Cake) Recipe - (4/5) image

Provided by JimMac

Number Of Ingredients 14

Ingredients

1 cup 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, broken in half
2 strips lemon zest, approximately 2" 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

Steps:

Make the cake: Preheat the oven to 350°F. Lightly grease an 8- or 9-inch square pan. Combine the flour, baking powder, and salt. 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. Pour the batter into the pan and bake for 18 to 20 minutes, or until knife tip inserted in the center comes out clean. 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. 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. Cut cake into 16 squares and arrange on platter. Saturate with syrup and top each with raisins and prunes.

PANATELA BORRACHA (CUBAN DRUNKEN SPONGE CAKE)

Panatela Borracha (Cuban Drunken Sponge Cake) image

Received this in an email. Am considering this for the Easter table, especially if sunrise services are chilly LOL! The combination of this cake with the sweet sherry/syrup drench accompanied by fresh piping hot coffee should take the chill off & give a rosy glow for the rest of the day.

Provided by Busters friend

Categories < 60 Mins

Time 55m

Yield 1 9-inch cake

Number Of Ingredients 16

Ingredients

2 cups granulated sugar
1/2 cup water
1/4 cup lime juice
2 (1 inch) limes, rinds
1 cinnamon stick
1 teaspoon vanilla extract
3/4 cup flour, sifted
1/2 teaspoon baking powder
1/4 teaspoon salt
3 eggs, separated
3/4 cup granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
1 cup sweet sherry (port wine good too)
2 1/2 cups syrup (prepared initially)
ground cinnamon, to taste

Steps:

For syrup:.
In a medium saucepan, combine all of the ingredients and bring to a boil. Reduce heat and bring to a slow boil for about 15-20 minutes or until syrup thickens. Set aside. (This can be made while the cake is cooking to save some time.).
For cake:.
Heat oven to 350 degrees.
In a small bowl, combine sifted flour, baking powder, and salt. Set aside.
In a medium bowl, beat egg whites and sugar until fluffy.
In a large bowl, beat the egg yolks. Add water and vanilla. Fold in egg whites and sugar. Slowly add the dry ingredients and mix well.
Pour batter into a greased and floured 9-inch round cake pan. Bake for about 45 minutes.
Remove cake from pan and place on a round serving dish.
Pour sherry or port wine and previously prepared syrup over the top. Sprinkle with cinnamon.
Serve with Cuban coffee or espresso.

Nutrition Facts : Calories 4767.8, Fat 15.9, SaturatedFat 4.8, Cholesterol 634.5, Sodium 1632.5, Carbohydrate 1118.1, Fiber 8.3, Sugar 814.3, Protein 29

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