Italian Sponge Cake (Pan di Spagna):
Place
Cream margarine and shortening with sugar.
Add egg yolks; mix well.
Combine flour and soda; add alternately with buttermilk.
Add vanilla, coconut and nuts; fold mixture in egg whites.
Bake at 350 degrees for 25 minutes.
Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
Ice cake; put black walnuts between layers and on top.
nd add coffee and rum.
Let cake cool in pan for
Where's the rum!
Lace each layer with rum.
Mix all ingredients until smooth.
Grease and flour Bundt pan. Pour in mixture.
Bake at 350\u00b0 for 45 minutes.
Remove from oven, leaving cake in pan for 10 minutes.
Then remove from pan to cool. Sprinkle with powdered sugar.
Serve with rum flavored whipped cream.
Spread one layer of toast on bottom of spring-form pan. (Crumble some and put in spaces.)
Pour 1/2 of mixture of boiling water and rum into pan.
Pour in cooked chocolate.
Spread another layer of toast.
Pour rest of boiling water and rum in.
Pour in vanilla pudding.
Keep in refrigerator for at least 2 days, covered.
After 2 days, take out of pan and ice with Cool Whip.
Separate 8 ladyfingers on work area.
Using a pastry brush, paint the ladyfingers with the rum as mentioned, I have halved this original qty- her recipe calls for 3 oz.
Line small glass dessert cups with the ladyfingers.
Top with heaping spoonfuls of prepared vanilla instant pudding (about 1/2 cup) per dish.
Sprinkle sliced strawberries with sugar and toss to coat.
Top the dessert cups with the strawberries and a dollup of coolwhip/heavy cream and sprinkle with almonds.
Serve, or chill until dessert time.
Enjoy!
br>Add 1 jigger of rum and pour over toast. Break
Slice biscuits in half longways.
Place biscuits on bottom of baking dish.
Sprinkle with rum extract.
Cover with chocolate pudding.
Add another layer of biscuits; sprinkle with rum extract. Cover with vanilla pudding.
Cover with Cool Whip and garnish with colored sprinkles.
Refrigerate.
Cut anisette cookies in half lengthwise and line bottom of 13x9 glass baking dish.
Brush cookies or spray cookies with rum.
Pour prepared vanilla pudding over cookies.
Cover pudding with another layer of anisette cookies cut in half length wise and sprayed with rum.
Cover cookies with prepared chocolate pudding.
Cover chocolate pudding with Cool Whip.
Refrigeate for at least 4 hours.
tir the 1/2 cup rum to this mixture until incorporated
Line pan with 1 package anisette cookies.
Mix rum and water to make 1 cup.
Pour 1/2 cup mixture over first layer of cookies. Cook vanilla pudding and pour over the cookies.
Use second package of cookies and repeat as before, only use chocolate pudding on top.
CAKE: Mix the above together and bake in a prepared bundt pan for 1 hour at 325 F.
GLAZE: Boil the water, butter and sugar together for 5 minutes.
Add the rum and drizzle this over the HOT rum cake until it is all absorved.
It helps to punch holes in the cake with a fork--gently now.
Let this cool before serving.
Mix everything, except the nuts.
Beat for 30 minutes.
Grease and flour a Bundt pan.
Sprinkle the nuts in the bottom and pour the batter over the nuts.
Bake at 350\u00b0 for 50 minutes.
Frost with Rum Cake Sauce.
Preheat oven to 350\u00b0.
Grease and flour a 9 x 13 x 2-inch pan. Prepare cake mix as directed; set aside in baking pan.
In a separate bowl, with mixer at medium speed, blend Ricotta cheese, eggs, sugar and vanilla.
Spoon mixture over unbaked cake batter; do not mix.
Bake for 1 hour (or until cake tester comes out dry). Cool on rack.
Frost with Frosting for Italian Love Cake.
Combine the coffee, sugar and rum in a shallow dish, stirring
arge mixing bowl, combine basic cake mix ingredients.
On low
0 minutes. Make holes in cake with long pick; pour half
Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
Stir together cake mix, pudding mix, eggs, water, oil and rum.
Pour batter over nuts.
Bake at 325 in oven for 1 hour.
Cool 10 minutes in pan.
Invert onto serving plate and prick top.
Glaze-----------------.
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Remove from heat.
Stir in rum.
Brush glaze evenly over top and sides of cake.
Allow cake to absorb glaze.
Repeat until glaze is used up.
Soak the raisins in rum for at least 30 minutes