Halve sponge cakes and scoop out center. Fill cavities with a half scoop ice cream. Close up cake, completely enclosing ice cream. Place in freezer.
Melt jam in saucepan on medium heat. Season with cardamom and rum. Stir butter into apricot mixture. Keep warm to serve.
Heat oil in deep fryer to 375 degrees F. Remove cakes from freezer and dip into coating batter. Fry for 10 seconds or until golden brown. Drain on paper towels. Serve on a heated platter, covered with apricot sauce.
Created by Graham Kerr for Miranda Hill, Montego Bay, Jamaica