Rum Cake
In Fearful Breakers, rum cake joins other sweets to finish the Nochebuena feast enjoyed by the Albañez family in Matanzas.
Bizcochos borrachos, or drunken cakes, were a popular dessert item at the time. Rum and aguardiente were readily available in Cuba. Mamá and her sisters probably made their rum cake using aguardiente, Papá’s favorite tipple when his spirits are down. Aguardiente, meaning ardent water, originates in the Iberian peninsula. It can be distilled from a variety of plant materials but in Cuba aguardiente, like rum, would be made from cane sugar products. It is similar to light rum.
This cake is a light sponge -- not heavy like a whiskey cake – has a pronounced rum flavor, and is not overly sweet. It is a sophisticated treat for adults, perfect to serve with tea.
Ingredients for cake
4 eggs
½ cup sugar
¾ cup flour
1 tsp baking powder
Preheat the oven to 350° F. Grease An 8” cake pan, then dust with flour.Separate the egg yolks and the egg whites. Beat the egg yolks, then gradually beat in the sugar.
In a separate bow, beat the egg whites until they form stiff peaks. Using a spatula, fold the egg yolk and sugar mixture into the egg whites.
Whisk together the flour and baking powder, then fold this mixture gradually into the egg mixture.
Pour the batter mixture into the cake pan and bake for 20 minutes. When it is done the cake will have turned golden and a knife inserted into the center of the cake will come out clean.
While the cake is baking, make the rum syrup.
When the cake comes out of the oven, remove it from the pan. Brush the top with 2-4 tablespoons of the syrup. Let it sit for 30 minutes, then turn it over and brush the other side.
Directions for cake
¼ cup unsalted butter (1/2 stick)
1 cup rum
¾ cup sugar
1 tablespoon vanilla
Ingredients for Rum Syrup
In a small saucepan, melt 2 tablespoons of the butter on low heat. Then add the rum and sugar and raise the heat to high. Bring it to a boil, then simmer for 15 minutes.
Add the remaining butter and stir until the mixture becomes a syrup.
Off the heat, stir in the vanilla. Let the mixture cool to room temperature.
Directions:
