Strawberry-Rum Cream Dessert
Source of Recipe
BBR
Recipe Introduction
Posted by: _starshineeliz
List of Ingredients
Makes 24 servings
1 recipe Pound Cake (below)
1 cup stick margarine or butter, softened
3 cups powdered sugar
2 teaspoons rum extract
2 teaspoons vanilla
2 cups whipping (heavy) cream
2 tablespoons powdered sugar
1 package (16 ounces) frozen sweetened
strawberries, thawed and drained
1/3 cup powdered sugar
Recipe
1. Prepare Pound Cake
2. Lightly grease bottom and side of rectangular
pan, 13x9x2 inches, with shortening
3. Beat margarine and 3 cups powdered sugar in
large bowl with electric mixer on high speed until
fluffy. Beat in rum and vanilla. Beat in 1/4 cup
of the whipping cream
4. Beat remaining 1 3/4 cups whipping cream and 2
tablespoons powdered sugar in chilled medium bowl
with electric mixer on high speed until soft peaks
form. Fold into powdered sugar mixture
5. Cut pound cake into 1/4-inch slices. Arrange
one-third of the slices on bottom of pan. Spread
one-third of the filling over cake slices and filling.
Arrange strawberries evenly on filling. Layer with
remaining cake slices and filling. Sprinkle with 1/3
cup powdered sugar. Cover and refrigerate at least
6 hours but no longer than 48 hours. Refrigerate
any remaining dessert.
*Spreads with at least 65% vegetable oil can
be substituted
Timesaving Tip
Substitute purchased pound cake (about 1 1/2
pounds) for the Pound Cake recipe and 4 cups
frozen (thawed) whipped topping for the whipping
cream, whipped, and the 2 tablespoons powdered
sugar. Use 1/2 cup whipped topping in step 3 and
the remaining amount in step 4. Reduced-fat
whipped topping can be used, but the filling will not
be as thick.
Pound Cake
Prep: 20 min;
Bake: 1 hr 20 min;
Cool: 20 min
Makes 24 servings
2 1/2 cups sugar
1 cup stick margarine or butter, softened
1 teaspoon vanilla or almond extract
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk or evaporated milk
1. Heat oven to 350 degrees. Grease bottom and
side of angel food cake pan (tube pan), 10 x 4
inches, 12-cup bundt cake pan or 2 loaf pans,
9 x 5 x 3 inches, with shortening; lightly flour.
2. Beat sugar, margarine, vanilla and eggs in large
bowl with electric mixer on low speed 30 seconds,
scraping bowl constantly. Beat on high speed 5
minutes, scraping bowl occasionally. Mix flour,
baking powder and salt. Beat flour mixture into
sugar mixture alternately with milk on low speed.
Spread in pan.
3. Bake angel food or bundt pan 1 hour 10 minutes
to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or
until toothpick inserted in center comes out clean.
Cool 20 minutes; remove from pan(s) and place top
side up on wire rack. Cool completely.
*Spreads with at least 65% vegetable oil can be
substituted.
*Do not use self-rising flour in this recipe
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