6 Sponge Cakes, edges trimmed, recipe follows
1 pint vanilla ice cream
3/4 cup apricot jam
1/2 teaspoon cardamon
2 ounces rum
2 ounces butter
Peanut or canola oil, to fry
Coating Batter, recipe follows
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.
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