Drunken Cake

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Rum Syrup

  • 3/4 cup granulated sugar
  • 1 teaspoon grated orange peel
  • 1/2 cup orange juice
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons light or dark rum
  • 1 teaspoon vanilla extract


  • 2 large eggs
  • 1/2 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons grated orange peel
  • 1/4 cup butter, melted
  • Orange segments (optional)
  • Mint sprigs


  1. Rum Syrup: In a small pan, mix sugar, orange peel, orange juice, lemon peel, lemon juice and cinnamon. Bring to a boil over medium-high heat. Boil, stirring, just until sugar is dissolved. Remove from heat and let cool, then stir in rum and vanilla extract. Set aside.
  2. Cake: 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-inch springform pan with a removable rim.
  3. 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 minutes).
  4. 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.

Yield: 8 servings