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Return to January 5, 2010
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"Hi Nancy:
Happy, Healthy New Year Nancy and to all Nanceylanders. I
don't remember who it was that requested a recipe for Gus
Saunders Italian Rum Cake in a recent newsletter. I did some
research on the internet and found the following recipe
submitted by al lady who lives in Massachusetts. Gus
Saunders was a radio announcer in Boston and had a program
called Yankee Kitchen. I hope this is the recipe that she is
looking for."
No Bake Rum Cake
2 pkg. Stella Doro Aniset Sponge
1 pkg. Vanilla Pudding ( 6 size serving)
1 pkg. Dark Sweet Chocolate Pudding ( 6 size serving)
1 oz Bottle. Rum Flavoring
9 oz. Cool Whip
1/2 cup Slivered Almonds
12 Maraschino Cherries, halved
Milk
Fill a soup dish with milk. Dip sponges quickly and blot on
paper towel. Line entire bottom of 13x9x2 pan, packing
lightly and refrigerate.
Prepare vanilla pudding and cool down 10 minutes.. Add 2
tsp. of rum flavoring. Cool. Pour over sponges and
refrigerate. Prepare chocolate pudding, add 2 tsp. of rum
flavoring and refrigerate. When cool, pour over the vanilla
layer and let stand 30 minutes. Spread with Cool Whip and
sprinkle with nuts. Refrigerate 24 hours. When ready to
serve, place cherries on each slice.
Marie-Pembroke MA
Chris in NM
http://www.nancyskitchen
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