8 Serves
66 Mins
Prepare the syrup by simmering water, sugar, raisins, and prunes in a saucepan until the fruit is plump and the liquid is infused.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
61 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
49 mg / 1,250 mgPotassium
375 mg / 4,700 mgSodium
111 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
27 g / 50 gSaturated Fat
0 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Remove the saucepan from the heat and stir in the rum to create the soaking liquid.
Place the sponge cake in a deep baking dish and slowly pour the warm syrup over it, ensuring it is evenly distributed.
Allow the cake to soak in the refrigerator for at least 45 minutes before serving to ensure the flavors meld and the cake is properly saturated.
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Norwegian