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Rum cake

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Ingredients/Components

sugar - 1 c
eggs - 10 item
vanilla - 1/2 tsp
flour
water - 1/4 c
heavy cream - 1 pt
maraschino cherries optional - 1 item
vanilla pudding
light rum - 1/2 c
chocolate pudding

How to make rum cake:

Preheat oven to 375°. Grease and flour tubular or angel cake type pan. Combine eggs and sugar in mixing bowl and mix at high speed with electric mixer for 20 minutes. Fold in flour. (Sprinkle small amounts of flour at a time with flour sifter and fold in.) Put batter into greased pan and bake for 50 minutes. When cake is cooled, remove from pan and cut into 3 layers. Set aside.

Prepare chocolate and vanilla pudding as directed on packages. Refrigerate until cool. Dissolve 2 tablespoons of sugar in 1/4 cup of boiling water. Add 1/2 cup of rum and remove from heat. Stir. Set aside. Whip cream. Chill cream, beaters and bowl about 2 hours before whipping. Use medium speed of electric mixer until chilled cream starts to thicken, then reduce to low speed and continue whipping to desired consistency. Do not over whip. Fold in sugar and vanilla after whipping. Refrigerate until ready to use.

Assemble cake. Place first layer on cake dish and moisten with 1/3 of rum mixture. Spread on vanilla pudding using only amount that is needed. Add second layer. Moisten with second portion of rum mixture. Spread on chocolate pudding (using only amount needed as filling). Add third layer and moisten with remaining rum mixture. Frost with whipped cream and garnish with maraschino cherries, if desired. Refrigerate cake from 2 to 3 hours before serving.

Recipe categories: Desserts, Cakes, Low protein.

Rating:

3.6

Average rating: 3.6, total votes: 8

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