Prep 5 mins
Cook 10 mins
The secret to a super moist cake is soaking the cake in a syrup before decorating it- this is done while the cake is still in the pan after the cake has been out of the oven for at least 5 minutes.
- My favorite method is to poke each layer with a toothpick all over the top, then pour the syrup on top.
- In a saucepan dissolve the sugar with the water, bring to a boil, cover and remove from heat, let the syrup cool to room temperature.
- Add the 2-tablespoons of rum and stir.
- Allow it to set up well before finishing the cake- this will take about 2 hours.
This is excellent! I like to use the dark puerto rican rum, but when that goes, I will have to buy the light rum, this is great! My daughter went to Puerto Rico and brought me a bottle. This is great served at Thanksgiving or Christmas with a yellow or lemon cake! Thanks for posting.