Wine Cake

This is a recipe passed to me by my mother Dioraci Urtassum.

Ingredientes:

 

• 6 eggs
• 3 cups of sugar (21 oz)
• Grated zest from one orange
• 1/2 teaspoon of salt
• 1 1/2 cup of dry white wine (12.5 oz)
• 1 1/2 cup of flavourless cooking oil (11 oz)
• 4 cups of all-purpose flour (20 oz)
• 1 tablespoon + 1 teaspoon of baking powder

Ingredientes (glaze):

 

• 1 cup of sugar
• 1/2 cup of rum or cognac

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.