Does anyone knows a recipe to make 'borrachitos', a salvadorean dessert drained in liquor?

they are called borrachos and are like small cakes and are drenched in alcoholic sirup. they are delicious.Does anyone knows a recipe to make 'borrachitos', a salvadorean dessert drained in liquor?
I have had something similar, but called 'Panetela Borracha'. The following recipe is Cuban, but might be close to what you are looking for. This is the one used in my family.





Panetela Borracha





Panetela Borracha Cake Part:





2 cups flour


2 tsp. baking powder


1/2 tsp. salt


6 egg whites


1 cup sugar


12 egg yolks


1.5 tsp vanilla extract





Preheat oven to 375. Grease a 9x13 pan and line with parchment paper. Sift flour, salt, and baking powder together, set aside. In a clean bowl beat egg whites and sugar to medium stiff peaks. Gradually add the egg yolks to the egg whites one at a time. Fold the dry ingredients into the egg mixture carefully. Add the vanilla extract. Pour into the prepared pan and bake about 28-32 min or until golden and the cake tests done (test it with a toothpick). Once done, remove from oven and allow to cool in pan. After the cake is cooled, cut into cubes and soak in syrup.





Panetela Borracha Syrup:





4 cups sugar


2 cups water


1/2 stick cinnamon


1 2-inch strip lemon zest


1/4 tsp lemon juice


2 to 2 1/2 tsp vanilla extract


1 cup liquor (I always use Rum)





Put sugar, water, cinnamon, and zest in a pan and bring to a boil. Allow to boil for 5-7 minutes. Remove from the stove top and add vanilla extract. Allow to cool. Add the liquor and pour over the cake squares.


Alternately for less potent syrup, add the liqour when you add the vanilla.








If you are pressed for time, you could use store bought pound cake or sponge cake and just soak it in the syrup.Does anyone knows a recipe to make 'borrachitos', a salvadorean dessert drained in liquor?
this is one????





Frijoles Borrachitos (Refried Beans W/ Beer)





1 tablespoon canola oil


2 jalapenos, seeded, stemmed, %26amp; minced


1 large red onion, chopped


2 garlic cloves, minced


1 (14 ounce) can black beans


1 (14 ounce) can red kidney beans


1 (14 ounce) can pinto beans


1/2 teaspoon ground cumin


12-24 ounces Guinness stout


salt (to taste)





In large pan saute onions %26amp; garlic until translucent.


Add jalapenos %26amp; saute until lightly browned.


Add black beans (rinsed %26amp; drained), and kidney %26amp; pinto beans (undrained).


Bring to boil, reduce heat and simmer 90 minutes. Add beer as needed to maintain liquid level.


Mash %26amp; mix with potato masher. Add salt to taste %26amp; serve!





http://www.recipezaar.com/225017


(*-*)
this is all i could find for borrachitos (drunken beans)





Ingredients1 pound dried pinto beans


1 large white onion


2 tablespoons lard or vegetable oil


2 fresh epazote sprigs or 1 teaspoon dried epazote, crumbled, if desired


1 teaspoon salt


6 bacon slices


2 cups Fresh Tomato Salsa


1/2 cup beer PreparationPick over beans. In a large bowl soak beans in cold water to cover by 2 inches for 1 day.


Drain beans and halve onion. In a 5-quart kettle simmer beans, lard or oil, onion, and epazote, if using, in water to cover by 2 inches, covered, 45 minutes, or until beans are almost tender. Add salt and simmer beans until just tender, about 15 minutes more. Beans may be prepared up to this point 2 days ahead and chilled in cooking liquid, covered. Drain beans in a colander.





Chop bacon and in a large heavy skillet cook over moderate heat, stirring, until browned. Add beans, salsa, beer, and salt to taste and cook, stirring, until most of liquid evaporates, about 10 minutes. Beans may be made 2 hours ahead and kept at cool room temperature. Reheat beans before serving.

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