Rum custard cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (3 1/8 oz) pkg vanilla pudding and pie filling mix (not instant) | |
| 2½ | cup | Milk |
| 1 | teaspoon | Vanilla |
| 1 | (10 3/4 oz) prepared loaf pound cake | |
| 3 | tablespoons | Rum or orange-flavored liqueur |
| 1 | cup | Whipping cream |
| 2 | tablespoons | Powdered sugar |
Directions
Canned fruit (mandarin oranges, pineapple and maraschino cherries) well-drained
Prepare pudding mix according to package directions using 2½ cups milk.
Add vanilla, cool. Line 9x5 inch loaf pan with plastic wrap. Cut pound cake into fifteen ½ inch thick slices. Place on tray or cookie sheet, sprinkle with rum. Place 5 slices, cut side up, in prepared pan. Spoon about ⅓ 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