1 sponge cake baked in a 12x8x2 wax-lined pan
Syrup
2 cups sugar
3/4 cup water
5 whole cloves
1 cinnamon stick
pinch of salt
1 teaspoon lime juice
3/4 cup dark rum
3/4 cup Spanish or Italian muscatel wine
1 cup pitted cooked prunes OR 1 cup white raisins

In a saucepan, combine sugar, water, cloves, cinnamon, salt & lime juice.
Bring to a boil. Simmer for 5 minutes. Cool to room temperature.
Add rum and wine and pour into a jar. Add prunes, cover.
Allow to stand for a couple of days.

Bake the sponge cake a day in advance; it takes the syrup more readily
when dry. Place in a large serving plat. Remove spices and spoon
syrup over the cake. Decorate with teh prunes or raisins.

Yield 24 2-inch squares.

From the Panama Canal Review, Winter 1976