Spo Borracha

 (Rum Cake) 

This wonderfully light and airy sponge cake is prepared the Panamanian way, drenched in a rum-and-sherry syrup.

INGREDIENTS

Ingredients for the cake:

 

1 cup flour

1 teaspoon baking powder

1/8 teaspoon salt

5 eggs, separated

3/4 cup sugar

Ingredients for the syrup:

1 cup water

1 1/2 cups sugar

2 cinnamon sticks, each broken in half

1 tablespoon lemon juice

2 pieces lemon peel (2- to 3-inch-long strips)

3/4 cup raisins

3/4 cup pitted prunes, coarsely chopped

1/3 cup rum, light or dark

1/3 cup sherry, dry or sweet

PREPARATION

Combine the flour, baking powder, and salt and set aside. Add the egg yolks and sugar to a bowl and beat well, until creamy. Using a wire whisk or electric hand mixer, beat the egg whites in a separate bowl until the whites have stiffened and formed peaks. Gently fold the beaten egg whites into the yolk mixture, and then fold into the flour mixture, stirring only enough to wet the dry ingredients.

 

Pour batter into a lightly greased 8- or 9-inch square baking dish, and bake in a preheated 350°F oven for 18 to 20 minutes, until a toothpick or knife tip inserted into the center of the cake comes out clean.

While the cake is baking, prepare the syrup by adding the water, sugar, cinnamon sticks, lemon juice, and lemon peel to a saucepan and bringing to a boil over high heat, stirring briefly until the sugar is dissolved. Reduce heat to low and cook for 7 to 8 minutes. Add the raisins and prunes during the final minute of cooking. Remove from heat and stir in the rum and sherry. Allow syrup to cool for at least 30 minutes, then remove cinnamon sticks and lemon peel before assembling serving portions.

To assemble, cut the cake into 2- to 2 1/4-inch squares and arrange on a platter. Spoon syrup over each square until well saturated, topping each with some of the raisins and prunes. Makes 16 squares.