Today we will be taking a look at a favorite dessert of mine called the Borracho Cake or also known
The cake is a light sponge cake that is soaked in sugar syrup and laced with Guatemalan rum made from local sugar cane. The cake is topped with a Crème Anglaide and decorated with fruit.
You can make the sponge cake from scratch or purchase one from your local grocery store.
Here are the recipes for the rum syrup and the Creme Anglaise:
3/4 cup granulated sugar
3/4 cup of water
1/2 cup dark rum
1 cup of pitted prunes
1 cup evaporated milk
1 cup whipping cream
1 teaspoon vanilla extract
4 large egg yolks
5 tablespoons of granulated sugar