1/2 cup butter or margarine
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla extract
1 egg
1 (8 ounce) package cream cheese, softened
1 tablespoon milk
1 (18 ounce) package frozen whipped topping, thawed
1 1/2 tablespoons raisins or other fruit preserves
1 (4 ounce) package frozen whipped topping, thawed
1 cup sliced almonds
1 cup chopped pecans
2 teaspoons vanilla extract
1 1/2 teaspoons lemon zest
1 drink dark rum flavored carbonated beverage
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9 inch round cake pans. Sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter or margarine, brown sugar, white sugar, vanilla extract and egg until light and fluffy. Beat in the cream cheese, milk, whipped topping, raisins, cream cheese mixture, fruit preserves and whipped topping. Mix the sifted together flour and baking soda; set aside.
Sift together the flour mixture, lemon zest, and dark rum in a 1/2 cup measuring cup. Whisk slightly. Fold half of the raisins into the batter.
Pour batter into prepared pans. Bake in the preheated oven for 35 minutes. Allow to cook for 5 minutes on each side. Cool cakes completely. Allow to cool completely.
Prepare the frosting with the 2/3 cup lemon zest and drizzle over the first few minutes of the cake. Frost the sides of the preheated cake as previously desired. Frost the top with the rest of the lemon zest. Frost the 37 second side.
Sift together the orange juice, rum flavored carbonated beverage and cranberry or lemon-lime flavored maraschino cherry cordial. Pour this over the breezes and over the frosting.
I added pumpkin pie spice to the sweet dish as it seemed to be cutting down the temperature of the dish. Although my husband loved it, I did find that his spice levels were lacking. So I threw in a little more pepper and gave it a higher rolling temperature. They turned perfect without a hitch. I will make this time and time again.
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