Rum Custard Cake
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Rum Custard Cake
  Rum    Custard    Cakes  
Last updated 6/12/2012 1:21:00 AM. Recipe ID 52993. Report a problem with this recipe.
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      Title: Rum custard cake
 Categories: Desserts
      Yield: 8 Servings
 
      1    (3 1/8 oz) pkg vanilla
           -pudding and pie filling mix
           -(not instant)
  2 1/2 c  Milk
      1 ts Vanilla
      1    (10 3/4 oz) prepared loaf
           -pound cake
      3 tb Rum or orange-flavored
           -liqueur
      1 c  Whipping cream
      2 tb Powdered sugar
 
  Canned fruit (mandarin oranges, pineapple and maraschino cherries)
  well-drained
  
  Prepare pudding mix according to package directions using 2 1/2 cups
  milk.
  
  Add vanilla, cool.  Line 9x5 inch loaf pan with plastic wrap. Cut
  pound cake into fifteen 1/2 inch thick slices. Place on tray or
  cookie sheet, sprinkle with rum. Place 5 slices, cut side up, in
  prepared pan. Spoon about 1/3 of pudding over cake; repeat layers
  twice. Cover with plastic wrap; place weight on top of layers*.
  Refrigerate several hours or overnight.  Invert onto serving plate;
  remove plastic wrap. In small bowl, whip cream with powdered sugar
  until stiff peaks form. Frost cake with whipped cream. Arrange fruit
  around cake. 8 servings
  
  *Tip: a large unopened can of fruit makes a good weight.
  




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Recipe ID 52993 (Apr 03, 2005)

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