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

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