Apricot and Apple Jelly Stack Cake
Recipe from Better Homes and Gardens
Chilling the prepared cake makes it easier to slice and helps it stand up tall for serving.
Servings: 8 to 10
Prep Time: 45 mins
see savings3 cupsall-purpose flour
see savings1 1/2 teaspoonsground cinnamon
see savings1 1/2 teaspoonsground ginger
see savings1 teaspoonbaking powder
see savings1 teaspoonbaking soda
see savings1 cupbutter, softened
see savings1/2 cuppacked brown sugar
see savings1 cupmild-flavored molasses
see savings2/3 cupwater
see savings1 18 ounce jarapple jelly or apricot preserves (about 1-1/2 cups)
see savings1/2 teaspooncrushed red pepper (optional)
see savings3 15 ounce canapricot halves, drained, or one 16-ounce package frozen peach slices, thawed, drained, and cut into 1/4-inch slices
see savings1/4 cuptoasted pine nuts
see savingsSweetened whipped cream (optional)
In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat 1 minute (mixture will appear curdled). Add flour mixture and water alternately to egg mixture, beating on low speed after each addition. Divide batter between the prepared pans (about 2 cups each).
Bake about 18 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 10 minutes in pans on wire racks. Remove cakes from pans. Cool completely.
While cakes cool, in a small saucepan combine jelly and crushed red pepper. heat over medium-low heat until jelly is just melted and spreadable, stirring frequently. Set aside. Place one layer on serving platter. Top with one-third of the apricot halves, cut side down. Spoon on one-third of the apple jelly mixture (about 1/2 cup). Repeat with remaining cake layers, apricots, and jelly mixture, finishing with jelly mixture. Sprinkle top layer with toasted pine nuts. Chill cake 4 hours before serving. Serve with whipped cream, if desired. Makes 8 to 10 servings.
Per Serving: cal. (kcal) 862, Fat, total (g) 29, chol. (mg) 119, sat. fat (g) 16, carb. (g) 148, Monosaturated fat (g) 9, Polyunsaturated fat (g) 2, fiber (g) 5, sugar (g) 66, pro. (g) 8, vit. A (IU) 3061, vit. C (mg) 5, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 97, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 517, Potassium (mg) 1004, calcium (mg) 172, iron (mg) 6, Percent Daily Values are based on a 2,000 calorie diet