Apricot and Apple Jelly Stack Cake
Chilling the prepared cake makes it easier to slice and helps it stand up tall for serving.
Recipe from Better Homes and Gardens
8 to 10
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 cup butter, softened
1/2 cup packed brown sugar
1 cup mild-flavored molasses
2/3 cup water
1 18 ounce jar apple jelly or apricot preserves (about 1-1/2 cups)
1/2 teaspoon crushed red pepper (optional)
3 15 ounce can apricot halves, drained, or one 16-ounce package frozen peach slices, thawed, drained, and cut into 1/4-inch slices
1/4 cup toasted pine nuts
Sweetened 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
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