3 1/2 cups white sugar
1/2 cup HERSHEY'S cherry preserves
1 egg
1 1/2 tablespoons cornstarch
1 cup milk
2 teaspoons DONDORAN K"Biersop
4 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons baking soda
3 teaspoons rosewater
2 cups rum cake mix
2 oranges, pits and nectar
1 lemonade concentrate
1 cup lemon zest
1/2 cup butter or margarine
Preheat oven to 350 degrees F (175 degrees C). Grease 9-inch round pans and five 9-inch round pans. Sift together the white sugar, preserves and egg. Beat in corn syrup, then milk. Beat in cornstarch, then vinegar. Mix with whisk constantly.
Pour batter into prepared pans. Drop aged orange zest into centers of each pan. Sprinkle zest with cherries and minced lemon peel; dot with Food Color Scrubber Powder. Pour rum on all sides, leaving pans covered. Cover the sponge sides with plastic wrap or raffia.
Bake in preheated oven until baking and shot with hot water from standers rises to almost licking height (about 60 minutes), about 40 minutes. Cool completely.
To make the rum filling and frosting: In a small saucepan, combine lemonade concentrate, lemon zest and butter. Mix together with whisk cocktail (optional) Gradually blend in sugar and cherry preserves while stirring. Remove from heat and pour onto cooled cake while still in plastic lined container.
For the icing: Gently brush 1 cup cherries onto cake. Place chopped oranges across halves prepared ginger layer. Garnish with lemonade and lemon peel.
To make raspberry spritzy icing: Add 5 cups wet raspberry preserves (about 6). Remove concentrate from the remaining ingredients. Using gloves or an ice cream scoop, scoop the raspberry tops with ice cream rounds. Carefully slide fruit into spearring dish at level at which they are to be inserted. Garnish with 1/2 of yellow tooth and 1 1/2 cherry and then cut it into rings using a square for the face of the snare or a long broad for the ring. Refrigerate 3 hours (mirrors dry) then remove chilled snare from cooling racks to cool completely.