Rum Cake aka Sopa Borracha Nicaraguense

Rum cake - nicaraguense
Rum cake – nicaraguense

I’ve decided to re-post since I will make this for Thanksgiving this year. When I was growing up my grandmother made this for the Christmas and New Years Holidays. She taught me how to make this delicious dessert and I would like to share it with you.

Marquesote (the cake) Ingredients:
6 eggs
2 teaspoons baking powder
2 cups flour
1-1/2 cups sugar
Preparation Beat the eggs and the sugar until think and creamy about 15- 20 min. Add the flour mixed with baking powder. In a well-greased pan, pour the mixture and bake at 400 degrees F. 10 to 12 minutes or till golden brown.

Rum Syrup Ingredients:
3 1/2 cups sugar
4 cups water
1 cup raisins
4-5 cinnamon sticks
1/2 cup to 1 cup rum. ( depends on your taste )
Red food coloring ( if you like)

Dissolve the sugar in 4 cups of water, add 4 or 5 cinnamon sticks, and raisins. Let it boil and when the syrup begins to thicken in about 30 min or so. Add a few drops of red food coloring. Remove from heat and cool. Add your rum. Pour over the marquesote and refrigerator overnight. I like to serve this with my favorite vanilla pudding layering it in a cup.

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