Recipe for cooking drunken cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Drunken Cake

Rum Syrup
2 lrg. eggs
1/2 c. sugar
3/4 c. all-purpose flour
1 1/2 tsp. baking powder
2 Tbsp. grated orange peel
1/4 c. melted butter
Orange segments (optional)
Mint sprigs

Prepare Rum Syrup; set aside.

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

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, and mint sprigs.

Makes approximately 8 servings.

Rum Syrup
3/4 c. sugar
1 tsp. grated orange peel
1/2 c. 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 or flavoring

In a sm. pan, mix sugar, orange peel, orange juice, lemon peel, lemon juice and cinnamon. Bring to a boil over med.-high heat. Boil, stirring, just until sugar is dissolved. Remove from heat and let cool, then stir in rum and vanilla extract or flavoring.