Cuba Libre Cake

• 5
  

  eggs
  

• 3
  

  cups white flour
  

• 1 ¹⁄₄
  

  teaspoons baking soda
  

• 3 ¹⁄₂
  

  cups brown sugar
  

• 2
  

  teaspoons vanilla sugar
  

• 1
  

  cup cooking oil
  

• 1
  

  cup Coke
  

• ¹⁄₂
  

  cup lime juice
  

• ¹⁄₂
  

  cup rum
  

directions

• Mix eggs with 1.5 cups brown and 2 teaspoons vanilla sugar. Add the flour incessantly.
• Add the cooking oil and baking soda and mix wisely.
• Divide the dough into two halves. Add the coke to the one section, and lime juice with rum to the different.
• Pour the doughs into a baking tin – a blob of coke dough, a blob of lime/rum dough onto it, and so it goes till the tin is elephantine.
• Bake within the oven preheated to 200 °C for roughly 50 minutes. After first 20 minutes flip the temperature down to 180 °C.
• Within the intervening time, put 2 cups of brown sugar into a pot and melt it. Pour the melted sugar onto the original cake, making uneven splots. Slash back when cold.