Cake Recipes

Drunken Cake

No Photo

Yield: 8 servings

Ingredients

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

Cake

  • 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

Instructions

Rum Syrup

  1. 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.

Cake

  1. 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.
  2. 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).
  3. 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.


God's Rainbow - Noahic Covenant