3 Guys from Miami Cuban Food Recipe: Cake Emborrachado (Cuban)

Cuban Drunk Pound Cake

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

Jorge: We can always count on Marlen for low-calorie recipes.

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

Preheat oven to 375°F

Grease a three-quart shallow baking dish (9x13) and cover the bottom with wax paper. Spray with non-stick cooking spray. 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 greased baking dish and bake until golden (about 30 minutes). Allow to cool, then un-mold from pan. Cut into bite-size squares.

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...

Cake:

12 egg yolks
1/2 tsp. salt
1 tsp. vanilla extract
5 egg whites
1 cup sugar
2 tsp. baking powder
2 cups flour, sifted
Non-stick cooking spray

Syrup:

4 cups sugar
2 cups water
1/4 cup sweet wine, or Spanish Jerez, or a good rum
1 stick cinnamon
Few drops of lemon juice

Ingredients