Drunken Cake

Drunken Cake

Rum Syrup
2 large eggs
1/2 cup granulated sugar
3/4 cup all-purpose flour
1 1/2 tsps baking powder
2 Tbsp grated orange peel
1/4 cup butter, melted
Orange segments (optional)
Mint sprigs

Prepare Rum Syrup; set aside

Beat eggs & sugar until thick & lemon-colored
Add flour,, baking powder, orange peel & butter
Beat until well blended
Spread batter in a greased, floured 9-inch cake pan with a removable rim
Bake at 375 deg F until cake just begins to pull away from sides of pan & center springs back when lightly pressed (about 20 min)

Set warm cake in pan on a rack; set rack over a plate to catch any drips
Pierce cake all over with a fork
Slowly pour Rum Syrup over cake; let cool
Just before serving, remove pan rim; garnish cake with orange segments, if desired, & mint sprigs
Makes 8 servings

Rum Syrup
3/4 cup granulated sugar
1 tsp grated orange peel
1/2 cup orange juice
1/2 tsp grated lemon peel
2 Tbsp lemon juice
1/8 tsp ground cinnamon
3 Tbsp light or dark rum
1 tsp vanilla extract

In a small pan, mix sugar, orange peel, orange juice, lemon peel, lemon juice & cinnamon
Bring to a boil over medium-high heat
Boil, stirring, just until sugar is dissolved
Remove from heat & let cool, then stir in rum & vanilla extract

Topics: Deserts

 

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