Apricot and Apple Jelly Stack Cake

Chilling the prepared cake makes it easier to slice and helps it stand up tall for serving.



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Servings: 8 to 10
Prep Time: 45 mins
Related Categories: Cake, Desserts, Spice Cake
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Ingredients
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    3   cups 
    all-purpose flour
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    1 1/2  teaspoons 
    ground cinnamon
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    1 1/2  teaspoons 
    ground ginger
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    1   teaspoon 
    baking powder
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    1   teaspoon 
    baking soda
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    1   cup 
    butter, softened
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    1/2  cup 
    packed brown sugar
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    2   
    eggs
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    1   cup 
    mild-flavored molasses
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    2/3  cup 
    water
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    1  18  ounce jar 
    apple jelly or apricot preserves (about 1-1/2 cups)
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    1/2  teaspoon 
    crushed red pepper (optional)
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    3  15  ounce can 
    apricot halves, drained, or one 16-ounce package frozen peach slices, thawed, drained, and cut into 1/4-inch slices
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    1/4  cup 
    toasted pine nuts
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    Sweetened whipped cream (optional)

Directions
1.
Preheat oven to 350 degree F. Grease and flour three 9 x1-1/2-inch round baking pans; set aside. In a bowl combine flour, cinnamon, ginger, baking powder, and baking soda; set aside.
2.
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).
3.
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.
4.
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.
Nutrition information
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 (g) 97, Cobalamin (Vit. B12) (g) 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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