Nicaraguan
⭐ Highly Rated
1h 30mmedium
NicaraguanDessert
Recipe Story
origins & traditionsSopa Borracha, meaning "drunken soup," is a beloved Nicaraguan dessert featuring delicate sponge cake pieces soaked in a luscious rum-laced syrup. This indulgent treat combines the sweetness of dried fruits with the warmth of cinnamon and vanilla, creating layers of complex flavors. The dessert gets its name from the generous amount of rum in the syrup, which gives it a sophisticated depth. Traditionally served at celebrations and family gatherings, this dish represents the Spanish influence on Nicaraguan cuisine while incorporating local preferences for rich, sweet desserts. The contrast between the soft, syrup-soaked cake and the chewy dried fruits makes every bite a delightful experience. While it may seem simple, achieving the perfect balance of moisture without turning the cake soggy requires careful attention to the soaking process.
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and dust lightly with flour.
In a mixing bowl, beat eggs with sugar using a hand mixer on high speed for 8-10 minutes until pale, thick, and tripled in volume.
Sift flour, baking powder, and salt together. Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter.
Fold in vanilla extract and melted butter until just combined.
Pour batter into prepared pan and bake for 25-30 minutes until golden and a toothpick inserted in the center comes out clean.
While cake bakes, prepare the syrup: In a saucepan, combine sugar, water, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add raisins and prunes to the syrup and cook for another 5 minutes until fruits are plump.
Remove from heat and stir in rum. Let syrup cool to room temperature, then remove cinnamon stick.
Once cake is baked and slightly cooled, cut into 2-inch squares or diamond shapes.
Arrange cake pieces in a deep serving dish. Slowly pour the rum syrup over the cake, ensuring all pieces are moistened. Spoon the soaked fruits over the top.
Let the dessert rest for at least 2 hours at room temperature, or refrigerate for 4 hours, allowing the cake to fully absorb the syrup.
Serve in individual bowls, spooning extra syrup and fruits over each portion. Garnish with a dollop of whipped cream if desired.
Sopa Borracha
4.6 (24)
A traditional rum-soaked sponge dessert bathed in a sweet syrup infused with raisins, prunes, and warming spices, creating a decadent finish to any meal.
medium
55 min
8 servings
Ingredients
0 of 9 checked
Cake
- 4 pieces eggs, room temperature
- 1 cups flour, sifted
- 4 tablespoons butter, melted and cooled
- 1 teaspoons vanilla-extract
Syrup
- 1 teaspoons cinnamon
- 1 1/2 cups honey
- 1/2 cups cranberry
- 1/2 cups date, pitted and halved
Topping
- 1 cups heavy-cream, whipped (optional)
Chef Tips
expert advice•For best results, use day-old cake as it absorbs syrup better without falling apart.
•The amount of rum can be adjusted to taste - traditionalists use up to 1 cup for a truly "drunken" dessert.
•If serving to children or those avoiding alcohol, substitute the rum with additional vanilla extract and a splash of orange juice.
•The syrup should be warm but not hot when poured over the cake to prevent it from becoming too soggy.
•This dessert actually improves with time - it tastes even better the next day after the flavors have fully melded.
•For a richer version, some Nicaraguan cooks add a layer of custard between the cake pieces.
•Store any leftover syrup separately and add more just before serving if the cake seems dry.
