Sopa Borracha

Here's a Nicaraguan desert that's usually made around this time of year (Christmas). It's called, Sopa Borracha (drunk soup). Funny name but very good. I just made some to try it out since my mom doesn't know how to make it. I found a recipe from an authentic Nicaraguan article that's printed in that country. Some ingredients can only be found in Spanish markets (Pinole) and the rum used is, Flor de Cana, which is originally from Nicaragua. It has a distinct flavor so be sure to use that rum. Here goes the recipe I hope you enjoy it like my family does.

Pinol Cake/Marquesote de Pinol

2 oz butter

7 eggs

1/2 cup sugar

1/3 cup Pinol

1/3 cup sifted all purpose flour

1 1/2 tsp. baking powder

Rum Syrup

2 1/4 cup sugar

3 cups water

1 cinnamon stick

1 tsp lemon juice

1 cup rum (Flor de Cana)

Separate eggs/yolk. Beat whites until stiff, slowly add yolks one at a time. Slowly add sugar until well combined. Fold in pinol, sifted flour and baking powder. Grease pan (9x13) and line with parchment paper. Bake 350 x 40-45 min until toothpick comes out clean.

For syrup add sugar, cinnamon, lemon juice and water to a small saucepan and boil until it thickens into a syrup (aprox 40-45 min), once done allow to cool then add rum. Pour over cooled cake let rest for 1-2 hours (if you can preferably overnight for better flavor). Enjoy!

Rum Cakes & Pumpkin Rolls.....

This is what people are asking for. The famous rum cake and my pumpkin rolls. I am swamped with orders for these two things for next week. I'm supposed to make a turkey along with dessert but at this point, I think I'll be driving through Mc Donald's for Thanksgiving. lol Well atleast I'm busy and not twiddling my fingers at home wishing I had something to bake for a purpose and not to eat what I baked out of boredom. Well thanks to all who placed those orders Christmas is coming so soon and I need to start my other stuff soon. Here's a picture of what they look like before they are eaten to pieces. Should I mention that I do use real rum and I don't even drink while I'm baking. It's solely for baking.....I said baking. And I don't stick my fingers in the made from scratch cream cheese filling for the rolls...nope not me.

The rum cakes have pecans on top and have a butter rum glaze that's poured over cake when it's still warm. You let in sit in it's glaze and it just absorbs all the rum.....mmmmm. They really do taste good, sometimes I wish we could a sample things online just click and taste. Maybe in 2050. Bye now!