italian rum cake

Name: Italian Rum Cake
Prep time: 1 h 30 min
Ingredients: 3 layers - baked pound cake or yellow cake; 1 bottle(s) bicardi rum; 1 box(es) vanilla pudding, prepared; - slivered almonds, as needed; 1 small box(es) chocolate pudding; - prepared frosting, recipe follows; 1 small box(es) frozen sweetened strawberries, drained; FROSTING:; 3-1/2 tablespoon(s) flour; 1/2 cup(s) shortening; 3/4 cup(s) milk; 1/2 cup(s) butter; 3/4 cup(s) granulated sugar; 2 teaspoon(s) vanilla

★★★★★ 1 Review

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By Daune (pronounced "Dawn") Browne

@vavavoom

from Calais, ME

This recipe is from a recipe book from Utica, NY where they have a wonderful Italian bakery called Florentine's. This is reminiscent of one of their rum cakes.

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★★★★★ 1 Review

prep time 1 Hr 30 Min

Ingredients For italian rum cake

3 layers

baked pound cake or yellow cake
1 bottle

bicardi rum
1 box

vanilla pudding, prepared
slivered almonds, as needed
1 small box

chocolate pudding
prepared frosting, recipe follows
1 small box

frozen sweetened strawberries, drained
FROSTING:
3-1/2 Tbsp

flour
1/2 c

shortening
3/4 c

milk
1/2 c

butter
3/4 c

granulated sugar
2 tsp

vanilla

How To Make italian rum cake

1
Make frosting: Cook flour and milk slowly in saucepan, stirring constantly. When thickened, remove from heat and cool. Add shortening, butter and sugar. Beat thoroughly until fluffy. Add vanilla. Set aside.
2
Put cake together. First layer, sprinkle with some rum and then spread vanilla pudding on top. Spread strawberries on top of that.
3
Add second layer of cake. Sprinkle again with rum. Spread with chocolate pudding.
4
Add third layer of cake, sprinkle yet again with rum and frost with frosting and sprinkle almonds on the sides.
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Categories & Tags for Italian Rum Cake:

Cakes