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Rum-Raisin Cups


  • 3 tablespoons raisins
  • 2 tablespoons rum
  • 1 (8 1/4 ounce) can pineapple slices
  • 2 tablespoons brown sugar
  • 1 tablespoon butter or margarine
  • 2 teaspoons cornstarch
  • 4 cake dessert cups
  • Chocolate or vanilla ice cream


  1. In a small bowl, combine the raisins and rum; set aside.
  2. Drain the pineapple slices, reserving 1/3 cup of the syrup.
  3. In a small saucepan, combine the 1/3 cup syrup, the brown sugar, butter or margarine and cornstarch. Cook and stir the mixture until thickened and bubbly.
  4. Cook and stir 2 minutes more.
  5. Remove mixture from heat.
  6. Stir in the raisins and rum.
  7. Add drained pineapple slices to saucepan, spooning warm sauce over slices.
  8. Split the cake cups horizontally.
  9. Place 1 pineapple slice between layers of each split cake on individual dessert plates.
  10. Place a small scoop of chocolate or vanilla ice cream in the center atop each cake cup; spoon the warm rum-raisins sauce atop.

Makes 4 servings.

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