Borracho literally means “drunk” in Spanish and in cooking, refers to sauces made with alcohol. Rum cakes are traditional holiday desserts in the Caribbean. In the United States, rum cakes have been popular since at least the 1970s. Rum cakes often include fruit that has been soaked in rum for months, sometimes longer. Raisins and plums are the most common fruit used for soaking.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Cake:
4 eggs, separated
1 tsp baking powder
- ¼ tsp salt
- ⅓ cup butter, melted and cooled
- 1 tsp pure vanilla extract
Optional toppings: Chopped nuts or grated coconut
Rum Sauce:
- 2 cups granulated sugar
- 2 cups water
- ½ cup brandy, rum, or sherry
Directions
- Preheat oven to 375°F.
- Lightly grease and flour 2-quart casserole dish.
- Beat egg whites in large bowl until frothy and then gradually add 4 tablespoons sugar.
- Continue beating on high speed until peaks form with tips that stand straight when beaters are lifted.
- In separate bowl beat egg yolks with remaining sugar until a creamy lemon color.
- Fold yolk mixture into beaten egg whites until just blended.
- In medium bowl sift together flour, baking powder, and salt.
- Gently fold flour mixture into egg mixture.
- Drizzle in butter and vanilla and pour into prepared baking dish.
- Bake about 30 minutes or until lightly browned on top. Remove from oven.
- While cake bakes prepare Rum Sauce.
- Boil water and sugar in large saucepan over medium high heat until a cooking thermometer reaches 235°F or until it forms a soft ball when a little mixture is dropped in cold water.
- Remove from heat and stir in choice of liquor. Set aside.
- When cake is done baking, make holes over top of torte with ice pick or skewer.
- Pour rum sauce over cake and garnish with optional toppings if using.
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