MEXICAN DRUNKEN CAKE

MEXICAN DRUNKEN CAKE image

Yield 16 servings

Number Of Ingredients 10

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2 C sugar
1 t grated orange zest
1 C fresh orange juice
1 t grated lemon zest
1/4 C fresh lemon juice
1 t ground cinnamon
1 cinnamon stick
3/4 C dark rum or more to taste
2 t vanilla extract
9 or 10 inch angel food cake, store bought or homemade

Steps:

In a saucepan, combine sugar, 1 C water, orange zest, orange juice, lemon zest, lemon juice, cinnamon and cinnamon stick. Stir, then bring slowly to a boil over low heat. Boil gently for about 5 minutes, or until all the sugar is dissolved. Remove from heat and let cool. Stir in rum and vanilla. Remove the cinnamon stick. Cut the cake into 8 or 10 2 inch wide slices and then slice each piece in half horizontally, keeping the pieces of the top and bottom half in separate piles. Reassemble the cake by returning the bottom slices to a tube pan to make the first layer. Pour half the syrup over the cake. Fit in the top slices to form the rest of the cake and pour the rest of the syrup over it. Let stand for several minutes and then tilt the pan to coat the sides of the cake. Let sit at room temp for 1 hour.