Prep 2 hrs
Cook 12 hrs
I found this recipe in a 1970's Sunset cookbook. This makes a very yummy dessert that's elegant enough for a dinner party. The prep time is the time to make the syrup and chill the cake. The cooking time is the time to chill the cake after frosting.
- 1 sponge cakes (10") or 1 chiffon cake (10")
- 1⁄2 cup sugar
- 3⁄4 cup water
- 1⁄4 cup rum (see note)
- 1 -1 1⁄2 cup heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 4 ounces chocolate-covered english toffee bars
- Combine the 1/2 c sugar and water in a saucepan and heat until it begins to simmer; simmer for 5 minutes, stirring occasionally.
- While the sugar and water are simmering, put the cake on the serving platter and make holes 1" apart all through the cake with a wooden skewer.
- Remove the syrup made with the sugar and water from the heat and add in the rum.
- Stir well to combine and slowly pour the hot syrup over the cake.
- Chill the cake for 2 hours.
- Whip the heavy whipping cream and the 2 T sugar until stiff peaks form; stir in the vanilla extract.
- Frost the top and sides of the cooled cake.
- Coarsely chop the toffee and sprinkle on top of the cake to garnish.
- Chill from 2 - 12 hours before serving.
- Note: you may substitute brandy or 2-4 T frozen orange juice concentrate, thawed, for the rum.
Can't believe this very easy to make dessert has not been rated. Anyway, except for making my own chiffon cake everything else remained the same. We can't buy good sponge or chiffon cakes in this area. This could also be made with a cake mix. Whichever way you do it and you like rum this is wonderful. Thanks for submitting.