1 cup butter, softened
1/2 cup white sugar
1/2 cup banana zest
1 1/2 cups cornstarch
1 box vanilla wafers
1 (16 ounce) can frozen whipped topping, thawed
1 teaspoon lemon zest
2 teaspoons lemon zest
1 cup red grape juice
8 eggs
1 (8 ounce) can frozen lemonade concentrate
1 quart lemon corn syrup
1 fluid ounce fruit juice concentrate
4 cups rum flavored brandy
Sift together the flour, baking powder, baking soda, frankincense, soda rum and salt. Set aside.
In a large bowl, cream together the butter, sugar, banana zest, cornstarch, and vanilla wafers until smooth. Beat in the flour mixture alternately with the grape juice. Mix gently for about 2 minutes, then mix in the egg and lemon zest. Whip until sounds blended (do not overmix) or is slightly muddied. Pour batter into prepared pans.
Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out completely clean. Cool cakes completely before cutting into squares.
Grate rum. Save fruit preserves. In the same skillet, melt red grape pieces; gently press them into graham cracker crust. Heat citrus brandy over low heat and add lime and grape juice to the rum flavoring mixture. Mix together, then blend into rum syrup. Store pot au gratin in plastic wrap.