Pastel Borracho
- Yield: 8 mini bundt cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 692
- Total Fat
- 24
- Saturated Fat
- 9
- Carbohydrates
- 94
- Dietary Fiber
- 2
- Sugar
- 70
- Protein
- 9
- Cholesterol
- 147
- Sodium
- 240
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
Ingredients
Cake:
1/2 stick melted butter, for molds, plus 2 1/2 sticks butter, softened
1 cup chopped walnuts
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups sugar
5 large eggs
1 tablespoon vanilla extract
10 tablespoons dark rum
Glaze:
1/2 cup dark rum
1/2 stick butter
1/4 cup water
1 cup sugar
1 cup fresh squeezed orange juice
1 teaspoon grated orange peel, plus strips for garnish
Mint sprigs, for garnish
Directions
- Preheat oven to 350 degrees. Butter 8 mini bundt cake molds. Sprinkle walnuts in bottom of molds, dividing equally. In a smaller bowl, combine flour, baking powder and salt. In a medium bowl, beat softened butter and sugar until fluffy. Add eggs, 2 at a time. Beat in vanilla and 10 tablespoons dark rum. Gradually beat in dry ingredients. Divide mixture between mini bundt cake molds. Bake for 20 to 25 minutes, until golden.
- Combine 1/2 cup rum, 1/2 stick butter, water, sugar, orange juice and grated orange peel in medium saucepan. Boil until slightly thickened, about 8 minutes.
- Invert warm cakes onto plates. Using a toothpick, poke holes into top of individual cakes (this will help absorb the syrup better). Pour warm glaze over warm cakes, dividing equally. Let cool slightly but serve warm. Garnish with mint sprigs and orange peel strips.