Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
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.
Category:Panamanian Recipes
Category:Panamanian Desserts