2 lb. rum butter cake
3/4 c. brandy
1 c. raspberry or strawberry preserves
1 1/2 c. thick pastry cream or heavy vanilla pudding
1 c. whipping cream
1 tbsp. confectioners' sugar
1 tsp. rum or brandy
1/2 c. walnut bits, pecans or blanched almonds

Cut cake crosswise to form two layers; place in a deep bowl and pour on brandy. Let soak for 20 minutes. Spread bottom layer thickly with preserves, followed by heavy pastry cream or vanilla pudding. Replace top cake layer.

Whip cream until stiff. Add confectioners' sugar and 1 teaspoon rum or brandy. Whip again until stiff. Spread over top of cake. Decorate with nuts.