Wine Cake

From Nelson’s Kitchen
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This is a recipe passed to me by my mother Dioraci Urtassum.

Ingredientes:
 
Ingredientes (glaze):
 
Procedure:
 
  1. Pre-heat oven to 325 F.
  2. Prepare three or four loaf pans
    • Spray the pans with cooking spray.
    • Cut a piece of parchment paper to cover the bottom and the narrow sides of each pan.
    • Place the paper in the pan and spray the paper
  3. Mix the batter
    • Mix the eggs with the sugar in a large bowl.
    • Add the lemon zest, salt, wine, cooking oil and mix well.
    • Put all the flour on top and put the baking power on top of the flour.
    • First gently mix the baking powder only with the flour on top of the wet ingredients.
    • Then mix the batter until it is homogeneous
  4. Bake the bolos
    • Divide the batter into the prepared pans.
    • Bake in the middle rack. After 20 minutes rotate the pans.
    • The bolos should be baked in about 40 minutes.
    • Test by inserting a toothpick into the bolo. It should come out mostly clean.
  5. Glaze
    • Measure the 1 cup of sugar and carefully dump into the center of a small sauce pan.
    • Carefully dump 1/2 cup of water around the sugar.
    • Take the pan to the stove and cook in moderate heat until all the sugar dissolves — only stir carefully to not splash the sides of the pan if needed after the mixture is already very hot.
    • Let the mixture cook until it forms a very thick sirup — you may wish to let it caramelize a bit, but only to a light amber colour.
    • Add 1/2 cup of rum or cognac and stir with the thick sirup until it is completely homogeneous.
    • As soon as you remove the bolos from the oven, prickle the top with a toothpick and divide the glaze amongst the bolos.
    • Let the glaze soak into the bolos for about 15 minutes.
    • Invert the bolos into a clean cutting board and place them top-side up on a cooling rack.