italian rum cake

★★★★★ 1 Review
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By Daune (pronounced "Dawn") Browne
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.

★★★★★ 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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