Flaming Cherries Jubilee Rum Cake
Nancy J. Patrykus
The flaming cherries are ladled onto the slices of cake at the table!
Be sure to turn the lights down low when it is time to serve.
I found this in a magazine ad years ago. I do not know the year as I have been collecting and keeping only the best recipes for over 60 years.
Sorry I did not write down the dates!
This recipe and picture is from a Pillsbury Advertisement ad.
Note from Susan: A 1986 recipe
- 1 pkg
- pillsbury plus yellow cake mix
- 1 c
- dairy sour cream
- 1/3 c
- 1/4 c
- 21 oz
- can cherry fruit pie filling
- 16 oz
- can whole cranberry sauce
- 1/2 c
How to Make Flaming Cherries Jubilee Rum Cake
- 1Heat oven to 350.
Grease and flour two round cake pans.
In a large bowl, combine all cake ingredients at low speed until moistened.
Beat two minutes at highest speed.
Pour evenly into pre-pared cake pans.
- 2Bake for 25-30 minutes until a toothpick test comes out clean.
Cool in pans on a rack 15 minutes.
Then remove.Put each cake on a serving plate, and cut into wedges.
Place a wedge on a small cake plate, for each person.
- 3Just before serving, heat fruit sauce in a large skillet, until mixture just comes to a boil.
Pour rum over hot fruit sauce.
DO NOT STIR !
Ignite and ladle over cake wedges at the table..
Enjoy the compliments! ..Nancy 12/13/11