The Utica recipe this week is “Reminiscent of Florentine’s” or so says Rainie Piccione who posted the recipe. To be honest, it has been years since I’ve had Florentine’s rum cake. All I can say is that this recipe is complete heaven. Don’t hold back. Go for a quality pound cake, quality rum, some good home made puddings and frosting.
Enjoy the reward.
- Pound Cake tall enough to cut into 3 layers or use a yellow cake
- Approximately 3 to 4 oz good quality rum
- 1 cup vanilla pudding
- 1 cup chocolate pudding
- 3/4 cup slivered almonds, lightly toasted
- 3/4 cup frozen sliced strawberries, defrosted.
- For the frosting you will need the following:
- 3 1/2 TBS flour
- 1/2 cup butter
- 1/4 cup shortening
- 3/4 cup milk
- 3/4 cup granulated sugar
- 2 tsp vanilla
Make the frosting: Cook the flour and milk slowly in a saucepan stirring constantly until thickened. Remove from heat and allow to cool slightly. Add the shortening, butter, sugar and vanilla and beat until it thickens. Place into the fridge to set a little more.
First layer of cake sprinkle with rum then spread vanilla pudding on top. Top with strawberries and use a slotted spoon if you didn’t drain them.
Add the second layer of cake, sprinkle with rum, spread on the chocolate pudding.
Add the last layer of cake, sprinkle with rum and frost with the homemade frosting. Sprinkle the toasted almonds on the side.
Only a minute more and you’re almost ready to take a bite.
Here it is. Mouth! Get ready…
As the pudding, strawberries and frosting run down my chin, I think there could be nothing better.