Sopa Boracha

2 sponge cakes (9 x 9 x 2), cut into triangles and placed in 2 pyrex pans

Syrup:
4 cups water
6 cups sugar
3 large cinnamon sticks
1 lb pitted prunes
1 lb raisins
3 slices lemon

The night before, soak prunes and raisins in 2 cups sherry wine.
Make syrup with the remaining ingredients (heat).
Strain the prunes and raisins and save the wine.
When the syrup cools, add the sherry wine and 2 cups dark rum.
Pour syrup over cakes.
Top with prunes, raisins, candy-covered almonds, and silver ball sprinkles.

Makes two trays (~30 servings).

Last Modified 07:05:04 12 December 2025 UTC