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Heidi’s Rum Cakes are wonderful served plain, but can be presented in a variety of ways.
- A fine dusting of cocoa or powdered sugar across a plate.
- Melt chocolate morsels in a ziplock bag. Cut a small whole in the corner and drizzle a design across the plate before placing the cake slice.
- Purchase a rubber stamp coordinated with your theme. Dip the stamp into melted chocolate or raspberry preserves and stamp along the plate edge.
- Serve a slice of the cake along with a dollop of whipped cream or gourmet ice cream.
Chocolate Rum Sauce
1 cup semisweet chocolate morsels
1/2 cup whipping cream
2 tablespoons light corn syrup
2 tablespoons rum
In a small saucepan, over medium-low heat cook and stir morsels, cream and syrup until smooth. Remove from heat and stir in rum. Serve warm or at room temperature.
Fresh Raspberry Sauce
1/2 cup seedless raspberry preserves
1-2 baskets fresh raspberries
Stir preserves in small saucepan over low heat until smooth. Cool.
Carefully drizzle sauce over cake slice and top with fresh berries. You can also use other berries such as blueberries and strawberries substituting a coordinating preserve.
Lemon Sauce
1/2 cup sugar
2 tablespoons cornstrach
1 cup water juice of 1 lemon
2 tablespoons unsalted butter
2 teaspoons grated lemon peel
In a saucepan combine the sugar with the cornstrach, add the water, adm
simmer the mixture until clear and thickened. Remove the pan from the heat and stir in the lemon juice, butter, and the grated rind. Serve warm.
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