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    You are in: Home / Recipes / Rum Soaked Sponge Cake Recipe
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    Rum Soaked Sponge Cake

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Pudding33's Note:

    This recipe turns an average sponge cake into a delicious rum cake! I use a hot milk sponge cake for this and it turns out beautifully. Captian Morgan's Spiced Rum is really delicious in this. If you do increase the amount of rum (which can give you a buzz!) increase the sugar a bit too. Enjoy!

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    Ingredients:

    Serves: 6

    Yield:

    cake

    Units: US | Metric

    • 8 -9 inches sponge cakes
    • 1/4 cup water
    • 2 tablespoons corn syrup
    • 1/3 cup sugar
    • 1/3 cup rum (I like to use more)
    • whipped cream (optional)

    Directions:

    1. 1
      In a small saucepan stir water, corn syrup and sugar over medium heat, stir until it boils and the sugar is dissolved.
    2. 2
      Remove from heat and let cool for 5 minutes.
    3. 3
      Pour in rum.
    4. 4
      Without removing spongecake from pan poke many holes halfway through the cake with a skewer approx 1/2 inch apart.
    5. 5
      Slowly pour all the rum mixture all over the cake. Let sit for a few minutes or overnight to soak.
    6. 6
      Serve with whipped cream if desired.

    Ratings & Reviews:

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    Nutritional Facts for Rum Soaked Sponge Cake

    Serving Size: 1 (39 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 89.6
     
    Calories from Fat 0
    %
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.4 mg
    0%
    Total Carbohydrate 15.9 g
    5%
    Dietary Fiber 0.0 g
    0%
    Sugars 12.7 g
    51%
    Protein 0.0 g
    0%

    The following items or measurements are not included:

    sponge cakes

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