Raspberry-Rum Cake With Custard Sauce Recipe
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
7 10-oz. package frozen raspberries
1 pound cake
Rum
1 pkg, instant vanilla pudding mix
2 c. milk
1 c. light cream
Directions
Thaw raspberries.
Pierce top of pound cake in several places with fork.
Sprinkle with 1/3 cup rum; let stand for 30 minutes or longer.
Combine pudding mix, milk, cream and 2 tablespoons rum; beat for about 2 minutes or until blended.
Chill for 30 min- utes.
Slice cake into 3/4-inch slices; place on serving plates.
Top with raspberries.
Stir pudding; pour over raspberries.
Pierce top of pound cake in several places with fork.
Sprinkle with 1/3 cup rum; let stand for 30 minutes or longer.
Combine pudding mix, milk, cream and 2 tablespoons rum; beat for about 2 minutes or until blended.
Chill for 30 min- utes.
Slice cake into 3/4-inch slices; place on serving plates.
Top with raspberries.
Stir pudding; pour over raspberries.
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