Heartmade Blog

Grandma’s Festive Rum Cake in a Jar

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This is one of those secret vault recipes I had to bribe granny to share with me.

 

Then some more bribing was involved to convince her to let me post it here.

 

Traditionally, this recipe is called Sopa Borracha. The direct translation is drunken soup. But as you can tell from the pics, it isn’t a soup at all. It is a delicious + airy + drunk in all the right placed dessert from Panama, very popular in weddings and quinceaños.

 

This year we are making it for New Years, cuz we are rebels like that. And we’re calling it Festive Rum Cake in a Jar. Here’s how to make it:

 

Psst… it’s easier to make than store-bought cake in a box. I swear.

 

Cake

ingredients

  • 8 eggs
  • 1 cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

 

directions

Step 1: Preheat the oven to 350°F. Lightly grease a square baking pan.

 

Step 2: Combine the flour + baking powder + salt.

 

Step 3: In a bowl, with an electric mixer, beat egg yolks + sugar until creamy. In a separate bowl, using a wire whisk or electric mixer, beat egg whites until they form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Then fold the combined egg mixture into the flour mixture, stirring only enough to wet the dry ingredients. Add vanilla.

 

Step 4: Pour the batter into the pan and bake for 18 to 20 minutes, or until a toothpick or knife tip inserted in the center comes out clean.

 

In a hurry?: You can totally skip this step + get yourself some store bought vanilla cake, just make sure it’s dry. Moist-y cakes don’t work for this recipe. There’s a famous pastry shop here in Panama called MOMI + we buy our cake from them all the time. It’s part of this recipe’s charm.

 

Rum Syrup

ingredients

  • 8 cups sugar
  • 4 cups water
  • 1 pound raisins
  • 4-5 cinnamon sticks
  • 2 pounds prunes
  • 1 bottle run (I used Bacardi)
  • 1 bottle dry sherry (I used Tio Pepe)

 

directions

Step 1: In a saucepan, combine the sugar + cinnamon sticks + water. Bring 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 + prunes during the final minute of cooking.

 

Step 2: Remove the syrup from the heat and stir in the rum + dry sherry. Allow syrup to cool for at least 30 minutes. Remove cinnamon sticks before assembling.

 

To assemble: Cut the cake into small squares + place them in a deep serving dish or individual portions. Bathe with the syrup + let them soak well (“to get drunk”). Garnish with prunes + raisins. Traditionally in Panama we use silver sprinkles as decoration.

 

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Skip the confetti this year. Grapes are so last season. Make this Festive Rum Cake in a Jar instead.

 

Enjoy it with your favorite people in the whole wide world!

 

See you back here in 2016!

 

xo,

Mayi Carles

 

Photography Credit

Marcela Macias

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