RUM SOAKED SPONGE CAKE
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!
Provided by Pudding33
Categories Dessert
Time 15m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 89.7, Sodium 0.5, Carbohydrate 15.9, Sugar 12.8
RUM SOAKED FUDGE CAKE
Make and share this Rum Soaked Fudge Cake recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- For the Cake:
- Preheat oven to 350 degrees F.
- Grease and flour a 10-inch bundt or tube pan.
- In a small saucepan on low heat, melt chocolate chips with milk.
- Combine chocolate mixture with remaining cake ingredients; blend well.
- Pour batter into prepared cake pan and bake in preheated 350 degrees F. oven for 40-50 minutes.
- Let cake cool in pan for 15 minutes, then invert onto wire rack (with a piece of waxed paper placed under the rack to catch any syrup drippings) to cool.
- For the Syrup:
- Combine sugar and water over medium heat until sugar is dissolved.
- Stop stirring and bring syrup to boil. Remove pan from heat and stir in rum. Randomly pierce cake with fork.
- Pour half of syrup over cake.
- Let stand for 5 minutes.
- Using pastry brush, gently brush remaining syrup over top and sides of cake.
- For the Glaze:
- Bring cream and corn syrup to a gentle boil then remove from heat.
- Pour mixture over chocolate chips, let stand until melted them whisk smooth.
- Whisk in rum and vanilla.
- Pour over cake.
- Chill the cake for 5-10 minutes to set glaze.
- Refrigerate glazed cake in an airtight container.
- Remove cake from refrigerator one hour before serving.
Nutrition Facts : Calories 548, Fat 30.1, SaturatedFat 14.2, Cholesterol 83.6, Sodium 414.1, Carbohydrate 60.3, Fiber 3, Sugar 38.8, Protein 6.3
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