Rum Soaked Sponge Cake
Ready In: 15 mins
Serves: 6
Yields: 1 cake
Ingredients
- 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
- In a small saucepan stir water, corn syrup and sugar over medium heat, stir until it boils and the sugar is dissolved.
- Remove from heat and let cool for 5 minutes.
- Pour in rum.
- Without removing spongecake from pan poke many holes halfway through the cake with a skewer approx 1/2 inch apart.
- Slowly pour all the rum mixture all over the cake. Let sit for a few minutes or overnight to soak.
- Serve with whipped cream if desired.
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