Cuban Drunk Pound Cake

Glenn Lindgren: Frequent contributor Marlen Roth of Miami sent us this delicious recipe.

Jorge Castillo: We can always count on Marlen for low-calorie recipes. (LOL)

Glenn Lindgren: The Food Police would have a heart attack if they saw this one.

How to Make the Best Cake Emborrachado

Preheat oven to 375°F

Butter a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and lightly coat the parchment paper with butter.

Sift flour, baking powder, and salt. Set aside.

Beat egg whites until fluffy, adding sugar very slowly, then the yolks one by one. Finally, add dry ingredients and vanilla.

Pour mix into buttered loaf pan. Bake for 45 to 60 minutes or until the top of the cake is golden brown. A toothpick inserted in the center of the cake should come out clean.

Allow to cool, then un-mold from pan. Slice into single serving pieces.

Syrup:

Mix all ingredients well, cook on top of the stove for 10 minutes without stirring. Pour on top of the pound cake pieces until they are very well soaked. Place in refrigerator and serve cold.

Contributed by Marlen Roth, Miami, FL

Sadly, Marlen Roth passed away on December 20, 2004. We will miss her happy spirit and her great dessert recipes. Her recipes have a permanent home here in loving tribute to a sweet Cuban lady...

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