ITALIAN RUM CAKE

Italian Rum Cake image

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.

Provided by Daune (pronounced "Dawn") Browne

Categories Cakes

Time 1h30m

Number Of Ingredients 14

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Ingredients

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

Steps:

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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