Frosted Rum Cakes
|Powdered sugar||2 1⁄2 Cup (40 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened (1 Stick)|
|Rum extract||1⁄2 Teaspoon|
|Light rum||1⁄4 Cup (4 tbs) (About)|
|Angel food cake loaf||1 Large|
|Dry roasted skinless cashews/Dry roasted skinless peanuts||8 1⁄4 Ounce, finely chopped (1 Jar)|
Cream sugar and butter in mixing bowl.
Beat in extract.
Slowly add enough rum to achieve spreading consistency.
Cut cake into 2-inch cubes and frost on all sides.
Sprinkle with chopped nuts.
Refrigerate until ready to serve.