Cuban Drunk Pound Cake

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This cake gets drunk on rum, so you don't have to.

Difficulty: Easy - for beginners
Serves: 8-12 servings

Preparation time:
Cooking time:

Ingredients

Cake:

12 egg yolks
1/2 teaspoon salt
1 teaspoon vanilla extract
5 egg whites
1 cup sugar
2 teaspoons baking powder
2 cups flour, sifted
2 tablespoons butter, softened for greasing the pan.

Syrup:

4 cups sugar
2 cups water
1/4 cup sweet wine, Spanish Jerez, or a good rum
1 stick cinnamon
1/2 teaspoon lemon juice

Method

Preheat oven to 375°F
Butter a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and lightly coat the parchment paper with butter.

Sift flour, baking powder, and salt. Set aside.

Beat egg whites until fluffy, adding sugar very slowly, then the yolks one by one. Finally, add dry ingredients and vanilla.

Pour mix into buttered loaf pan. Bake for 45 to 60 minutes or until the top of the cake is golden brown. A toothpick inserted in the center of the cake should come out clean.


Allow to cool, then un-mold from pan. Slice into single serving pieces.

Syrup:

Mix all ingredients well, cook on top of the stove for 10 minutes without stirring. Pour on top of the pound cake pieces until they are very well soaked. Place in refrigerator and serve cold.

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