Recipe: Pizitz Rum Cake and Rum Syrup (Homewood Bakery)

I had this discussion with my Stepmom yesterday and it is apparently the original recipe from a small bakery in Homewood (before Pizitz even had it). Apparently when Pizitz closed its doors downtown, they bought the small bakery in Homewood and some of the recipes, this being one of them.

PIZITZ RUM CAKE

Take three cakes (day old best) vanilla (or yellow), strawberry and chocolate and crumble about 1/4 of one of them into a sprayed loaf pan with plastic wrap inside it. Pour rum syrup (recipe to follow) over the layer and mash it flat and even (I think a spray bottle works well here). The layers must be evenly moist but not wet. (You will probably need to make more syrup as you go.)

Cover layer with plastic wrap, weight down and freeze. Repeat process, alternating layers (colors) of cake and weighting and freezing each one until you are done. Once complete, turn out onto a serving dish and thaw in refrigerator where it will live until all gone.

RUM SYRUP:
1/2 cup water
2/3 cup sugar
2/3 cup light rum*
1 tbsp lime juice

*If you prefer it without actual rum I am sure you could use rum extract. You would need to play with to suit your individual taste.