Try this Rum Custard Cake recipe, or contribute your own.
Suggest a better descriptionCanned fruit (mandarin oranges, pineapple and maraschino cherries) well-drained Prepare pudding mix according to package directions using 2 1/2 cups milk. Add vanilla, cool. Line 9x5 inch loaf pan with plastic wrap. Cut pound cake into fifteen 1/2 inch thick slices. Place on tray or cookie sheet, sprinkle with rum. Place 5 slices, cut side up, in prepared pan. Spoon about 1/3 of pudding over cake; repeat layers twice. Cover with plastic wrap; place weight on top of layers*. Refrigerate several hours or overnight. Invert onto serving plate; remove plastic wrap. In small bowl, whip cream with powdered sugar until stiff peaks form. Frost cake with whipped cream. Arrange fruit around cake. 8 servings *Tip: a large unopened can of fruit makes a good weight. Source: Pillsbury, Favorite Foods posted by Linda Davis
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 39 | ||
Calories from Fat: 28 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 11.8mg | 4 % | |
Sodium 10.7mg | 0 % | |
Potassium 35mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.6g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 39
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