“drunk” christmas cake with raisins and prunes
Cakes
This recipe is my interpretation of my Abuelita's "Sopa Borracha" (“drunk" soup)--a thin, dry cake soaked in rum and sherry, topped with raisins and prunes, and served at Christmastime. My version is gently sweet, spiced, and gemmed with citrus, cinnamon, and boozy-dried fruit. I think it's perfect for Christmas breakfast or tea, and would make a lovely hostess gift.
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