This recipe uses the base of the puertorican cake, “mojadito”, meaning wet, also known as rum cake. Hope you all like it, its has a lot of flavor and very moist. Just a little token from our island to you CC members. Please let me know how it comes out.
This recipe yields for a Wilton shape pan or a 10″ round pan, or a 8″ and 6″ round pans.
- 1 pound butter
- 3/4 cup brown sugar
- 3/4 egg yolks
- 3 cups self raising flour
- 1/4 cup cinnamon powder
- 4 tbsp. rum
- 2 tsp. cinnamon extract
- 1 cup of whites
- 3/4 cup sugar
- 2 cups water
- 2 cups sugar
- 3 tbsp. almond extract
- 1. Soften the butter in the mixer on medium.
2. Add the brown sugar and let it mix for about 3 minutes, it will become creamy. 3. Slow the mixer down to stir and add the yolks one by one and let it mix for about 5 minutes on medium.
4. Meanwhile,in a small bowl mix the rum and extract and in a large bowl mix the cinnamon with the flour.
5. After you have mixed the yolks in the batter add the flour mix and the liquid mix alternatively. Always start with the flour mix. Do not over mix.
6. Pour the mix in a large stainless steel bowl.
7. In a grease free bowl, mix the whites with the sugar just about to meringue point.
8. Incorporate the meringue to the batter in the stainless steel bowl. Remember not to stir, you must always fold in.
9. Pour your batter in the prepared greased pans you wish to use.
10. 350 oven for about one hour.
After the cake is done you can prepare the syrup.
1. In a sauce pan heat up the sugar and water until you can not see the sugar. You will probably have to stir it a couple of times to mix well. ( you can also do it in the microwave)
2. Remove the sauce pan from the stove and stir in the rum.
3. Pour over the cake about 2 cups of the syrup or as much as you like.
Let the cake stand for about 4 hours then decorate.