Free Recipe Rum Custard Cake
Recipe Type: D Recipes
Recipe Preparation: cook
Cooking Ingredients for Rum Custard Cake Recipe
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
Rum Custard Cake Preparation
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 9×5 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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 8
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