Borracho (Rum Cake)
3 In Cakes & Pies/ Foodies Originals/ Recipes

Borracho – Rum Soaked Sponge Cake

Almost every sunday afternoon, we would get together as a family: cousins, uncles, aunts and us at my grandparents. But there were times that family gatherings would be for something more special like birthdays or celebrate achievements from any of us. That’s when Grandma Lucy would pull out the big guns. This is one of her recipes. Even today, it’s a family favorite, and my mom (hi mom!) has made it as great as my Grandma Lucy did back in the day. This is my brothers’ favorite cake. If we make it for his birthday he asks for two cakes to be made: One for the family and friends that come over and visit, and one just for him! A nice tip from the Florido family is to keep it (uncovered) in the fridge. A chilled rum cake is a much better cake. I really hope you enjoy it!

Kitty

Borracho, Rum Soaked Sponge Cake

A Foodies’ Kitchen Original
24 Servings

Ingredients for the Cake:
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon salt
8 medium eggs, yolk and whites separated

Ingredients for the Syrup:
3 cups water
2 cups sugar
2-oz. rum
1 tablespoon vanilla extract

Directions:

  1. Grease and flour a 9″x13″ baking dish. Preheat the oven at 325º
  2. Sift all dry ingredients for the cake and set aside.
  3. Beat egg whites until they can hold soft peaks, then adding the egg yolks one by one.
  4. Add the dry ingredients one tablespoon at the time, mixing well between each one.
  5. When everything is perfectly mixed, you can pour it in the baking dish.
  6. Bake for 30 minutes.
  7. While the cake is in the oven, you can prepare the syrup.
  8. Boil all remaining ingredients together (except for the rum), stirring every once in a while. Let it cool down, and add the rum.
  9. When both the cake and the syrup are completely cooled down, you pour a couple of spoonfuls on the cake, letting it soak. Wait from 15-20 minutes in between each spoonful so it can soak better and with consistency. It took me all afternoon to do it properly, do not rush this part of the process. I promise it is worth it.
  10. Make sure that after the cake is completely soaked, you can put it in the fridge (lower half) and uncovered. It has plenty of water to keep moist. After a good 5-6 days, I would recommend you to cover it or it would dry out.

Borracho - Run Soaked Cake

Borracho - Run Soaked Cake

Borracho - Run Soaked Cake

Borracho - Run Soaked Cake

Borracho - Run Soaked Cake

Borracho - Run Soaked Cake

Borracho - Run Soaked Cake

Borracho - Run Soaked Cake

Borracho - Run Soaked Cake

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3 Comments

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    […] a little girl. The first recipes that grandma Lucy taught me were her Sunday Cake (Magdalena) and Rum Cake (Borracho). I remember that I was stunned when she said that she was making an Apple Cake. Usually […]

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    Sunday August 18th, 2013 at 11:52 AM

    […] since I was a little girl. The first recipes that grandma Lucy taught me were her Magdalena and Borracho. When she said that we were making an Apple Cake, I was stunned. Usually she didn’t bake […]

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    […] a few months ago for my mom’s birthday. She wanted a cake that wouldn’t be our usual Borracho (Rum Cake), so I took on a hunt to make a fresh fruit cake. She was happy with her cake, and she had a great […]

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