“Soaking solution is used to keep your cakes moist, particularly sponge cakes. If you don’t have Myers’s Dark Rum, I highly recommend getting some. It is made from molasses and complements all sorts of cakes. Don’t confuse it with Black Rum, which is a very different alcohol.” – April Ferre
- 1/2 Cup Water
- 1/4 Cup Sugar
- 1 Teaspoon Myers’s Dark Rum
- In a small saucepan, combine the water and sugar and bring just to a boil over medium heat. Remove from the heat and let cool. Add the rum. Let cool completely before using or refrigerating. Store the solution in an airtight container in the refrigerator fro up to 1 month.
- Soaking Solution Variations: Any liqueur that complements the flavors in the cake you are assembling can be substituted for rum. For example, use Kahlua for Opera Cake or Framboise for Raspberry Poppy Seed Cake. Or if you prefer, omit the liqueur entirely.
Recipe – Calla Ferre – From The Village Baker’s Wife: The Desserts And Pastries That Made Gayle’s Famous, 1997. – Gayle’s Bakery