2 cups (500 ml) Five Roses All Purpose Flour
1 tbsp (15 ml) baking powder
1 cup (250 ml) unsalted butter
1 cup (250 ml) sugar
1-2 tsp (5-10 ml) grated orange zest
1 can (300 ml) condensed milk
1-1/2 cups (375 ml) cold water
1 pkg. (102 g) vanilla instant pudding mix
1 container (1 L) frozen, light whipped topping, thawed
1 pound cake, cut into cubes (recipe above)
1 can (540 ml) cherry cranberry pie filling
Pound Cake: Grease and line a 9″ x 5″ (2 L) loaf pan with parchment paper. Combine flour, baking powder and salt; set aside. Cream butter with sugar; beat in eggs, one at a time. Beat in orange zest. Fold flour into batter, 1/3 at a time. Spread into pan. Bake in a 350F (180C) oven for
50-55 min. Cool completely. Cut pound cake into cubes.
Filling: Combine condensed milk and water. Add pudding mix; beat about 2 min. Chill until thickened, about 15-20 min. Fold in whipped topping. Spoon 1/3 of the pudding topping. Spoon 1/3 of the pudding mixture into 12-cup (3 L) glass serving bowl. Top with half of the cake cubes. Top with half of the pie filling and 1/3 of the pudding mixture. Repeat layering, ending with pudding mixture. Cover and chill at least 4 hours.