Rum Custard Cake Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: , (3 1/8 oz) pkg vanilla pudding and pie filling mix (not instant)
2 1/2 cup: Milk,
1 tsp: Vanilla,
1: , (10 3/4 oz) prepared loaf pound cake
3 tbsp: Rum or orange-flavored liqueur,
1 cup: Whipping cream,
2 tbsp: Powdered sugar,
Directions:
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.
Source: Pillsbury, Favorite Foods posted by Linda Davis
Source from luhu.jp
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.
Source: Pillsbury, Favorite Foods posted by Linda Davis
Source from luhu.jp
Tags
Desserts