1/2 tablespoon minced garlic.
Scrape down sides of bowl, and add eggs, 1 at a time, beating until well combined after each addition.(Batter may look slightly broken; do not overmix.).
Reduce speed to medium-low, and add flour mixture to butter mixture, one-third at a time, beating for 15 seconds after each addition, stopping as necessary to scrape down sides of bowl to ensure all flour is incorporated.. Scoop 1/2 cup batter into a small bowl, and whisk in 2 tablespoons rum.Add rum batter back to remaining batter, and stir to combine.(Dough may not be completely smooth; do not overmix.).
Spoon batter into prepared pan, and tap pan against counter to distribute evenly.Bake in preheated oven until golden brown and a toothpick inserted in center comes out clean, 42 to 45 minutes.. Make the rum simple syrup:.
While cake bakes, combine 1/4 cup sugar and 1/4 cup water in a small saucepan.
Bring to a boil over medium, and cook, stirring occasionally, until sugar is dissolved.We recommend garnishing per plate so that your leftovers can be easily reheated.. Of course, a pile of warm tortillas go really well with morisqueta.
As do tostadas, because after all, you're in the land of corn.. Get the Recipe: Morisqueta con Costillas de Res en Salsa Roja(Keep screen awake)., cut into thin slices.
half-and-half or light cream.chopped fresh marjoram.