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Ingredients: Metric Units
2 c sugar
1 1/2 c. water
1/2 c dark rum
Spoon it over Torta Borracha for a tasty Mexican dessert!

In a medium saucepan, stir together sugar and 1 1/2 c. water. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce heat to medium low, simmer 3 minutes. Remove from heat. Stir rum into hot syrup just before spooning onto cake. Serves 12.
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Contributed on: and modified on Sunday May 6th, 2007