Recipes from Mexico :: Mexican Desserts

Prepare Rum Syrup; set aside.

Beat eggs and sugar until thick and lemon-colored. Add flour,, baking powder, orange peel and butter. Beat until well blended. Spread batter in a greased, floured 9-in. cake pan with a removable rim. Bake at 375 degrees fahrenheit until cake just begins to pull away from sides of pan and center springs back when lightly pressed (about 20 mins.).

Set warm cake in pan on a rack; set rack over a plate to catch any drips. Pierce cake all over with a fork. Slowly pour Rum Syrup over cake; let cool. Just before serving, remove pan rim; garnish cake with orange segments, if desired, and mint sprigs. Makes 8 servings.

Rum Syrup
3/4 c. sugar
1 tsp. grated orange peel
1/2 c. orange juice
1/2 tsp. grated lemon peel
2 Tbsp. lemon juice
1/8 tsp. ground cinnamon
3 Tbsp. light or dark rum
1 tsp. vanilla extract

In a small pan, mix sugar, orange peel, orange juice, lemon peel, lemon juice and cinnamon. Let it come to a boil over med.-high heat. Boil, stirring, just until sugar is dissolved. Remove from heat and let cool, then stir in rum and vanilla extract.