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Basic Spice Syrup for Soaking Cakes

Learn to make a **basic and aromatic syrup** to moisten any type of cake. This professional recipe uses an infusion of **cinnamon and cloves**, finished with rum, to ensure a moist and flavorful cake.

por Ian Guedes | Nov 13th, 2025

Clear spice syrup in a glass bowl, with a cinnamon stick and cloves on the side.

Tempo

Approx. 10 min (+ cooling)

Porções

Yields approx. 500g of syrup

Dificuldade

Very Easy

ingredients

Main Ingredients (for 500g of Syrup)

  • 380g of Water
  • 110g of Sugar
  • 1.5g of Cinnamon stick (approx. 1 small stick)
  • 1g of Cloves (approx. 4-5 units)
  • 7.5g of Rum (good quality)

Optionals (Recipe Note)

  • Diced apple (to taste)
  • Orange Zest (to taste, without the white pith)
  • Lemon Zest (to taste, without the white pith)

instructions

1. Preparing the Infusion

  1. 1
    In a saucepan, mix the Water (380g), Sugar (110g), Cinnamon (1.5g), and Cloves (1g).
  2. 2
    If using optionals (fruit peels, apple), add them now.
  3. 3
    Heat over medium heat, stirring just until the sugar dissolves.
  4. 4
    Once it starts to boil, stop stirring. Let it boil for about 2-3 minutes to release the aromas.

2. Cooling and Finishing

  1. 1
    Turn off the heat, cover the pan, and let the syrup cool completely. This will allow the flavors of the spices and fruits to infuse into the water.
  2. 2
    When the syrup is at room temperature (or cold), strain the mixture to remove all spices and peels.
  3. 3
    Add the Rum (7.5g) and mix well.
  4. 4
    The syrup is ready to be used to moisten the cake layers.

chefTips

  • **Why add the Rum at the end?** The alcohol and aromas of rum are volatile. Adding it to the cold syrup preserves all the flavor, which would be lost if it were boiled with the other ingredients.
  • **Variations:** This recipe is a base. You can replace the rum with liqueurs (like Cointreau, Frangelico) or extracts (vanilla, almond).
  • **Storage:** Store in an airtight container in the refrigerator. Due to the high sugar concentration, it lasts for several weeks.
  • **Application:** Use a squeeze bottle or a pastry brush to apply the syrup evenly over the baked and cooled cake layer, before filling or frosting.

Ian Guedes

#ProfessionalBakery #BakeryTips

Cook by passion and curious by nature. I love uncovering the science behind flavors, understanding the history of ingredients, and turning each recipe into a delicious learning experience. Come cook without mystery!

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