Title: Rum Custard Cake
Categories: Dessert
Yield: 8 Servings

1		(3 1/8 oz) pkg vanilla pudding and pie filling mix (not inst
2 1/2	c	Milk
1	ts	Vanilla
1		(10 3/4 oz) prepared loaf pound cake
3	tb	Rum or orange-flavored liqueur
1	c	Whipping cream
2	tb	Powdered sugar

Canned 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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