Posted by Sherry on November 02, 2001 at 21:45:30:
In Reply to: rum baba posted by melissa G on November 02, 2001 at 18:10:49:
RUM BABA CAKE
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1 (2 layer) pkg. yellow cake
mix
1 (4 serving) pkg. Jell-O
instant pudding (lemon
flavor)
4 eggs
1 (12 oz.) can peach nectar
1/4 c. oil
1/4 c. currants
1 c. sugar
1/2 c. rum
Combine cake mix, pudding mix, eggs, 1 cup of the peach
nectar, oil and currants in large mixer bowl. Blend well, then
beat at medium speed for 4 minutes. Pour into greased and
floured 10-inch tube or fluted tube pan. Bake at 350 degrees for 55
to 60 minutes or until cake tester inserted in center comes out
clean and cake begins to pull away from sides of pan. Do not
overbake. Cool in pan about 15 minutes.
Meanwhile, combine remaining peach nectar and sugar in
saucepan. Bring to a boil and boil 5 minutes, stirring
constantly. Stir in rum. Remove cake from pan onto serving
plate and prick with cake tester or wooden pick. Slowly and
carefully spoon rum syrup over warm cake. Serve cake wedges
topped with whipped topping, if desired.