Sopa Borracha (Typical)
Contributed by Virginia Hirons


6 cups of water
2 large sticks cinnamon
2 cups sherry
1 large sponge cake
3 lb. of sugar
1 lb. tenderized prunes
2 slices lemon
2 cups rum


Soak raisins and prunes in sherry and rum overnight. Have a large sponge cake ready. Make a heavy syrup with sugar, water, cinnamon and slices of lemon; boil. Strain prunes and raisins and add them to the boiling syrup. When the syrup is cool, add the sherry and rum that the raisins and prunes were soaking in. Cut sponge cake in pieces and dip in liquor. Arrange pieces and top with raisins and prunes. Any liquor that remains pour over the top.

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