Yankee Party Cake Recipe
Ingredients
| Angel food cake mix package | 1 | |
| Ground mace | 1 Teaspoon | |
| 2 medium-size baking apples, pared, quartered, cored, and thinly sliced | ||
| Whole berry cranberry sauce | 1 Can (10oz) | |
| Sugar | 2 Tablespoon | |
| Orange rind | 1 Teaspoon, grated | |
| Unflavored gelatin | 1 | |
| Water | 1/4 Cup (16 tbs) | |
| Few drops red food coloring | ||
| Heavy cream | 1 Cup (16 tbs) | |
Directions
1. Prepare cake mix with mace, following label directions. Pour batter into an ungreased 10-inch angel cake tube pan.
2. Bake in slow oven (325°)' 50 minutes, or until top springs back when lightly pressed with fingertip.
3. Invert pan, placing tube over a quart-size bottle; let cake cool completely. Loosen cake around edge and tube with a spatula. Cover pan with a serving plate; turn upside down; gently lift off pan. Cut cake into 4 layers.
4. Combine apples, cranberry sauce, sugar and orange rind in a medium-size saucepan. Bring to boiling; reduce heat; cover. Simmer about 10 minutes, or until apples are tender.
5. Soften gelatin in water in a cup; stir into hot apple mixture. Add food coloring to tint pink. Pour into a medium-size metal bowl.
6. Set bo!wl in a larger bowl partly filled with ice and water to speed setting. Chill, stirring often, until as thick as unbeaten egg white.
7. Beat cream until stiff in a medium-size bowl with electric mixer at high speed; fold 1 1/3 cups into mixture.
8. Spread a third of the filling between each layer. Frost top of cake with remaining whipped cream. Chill until ready to serve. Decorate with mint leaves, if you wish.
2. Bake in slow oven (325°)' 50 minutes, or until top springs back when lightly pressed with fingertip.
3. Invert pan, placing tube over a quart-size bottle; let cake cool completely. Loosen cake around edge and tube with a spatula. Cover pan with a serving plate; turn upside down; gently lift off pan. Cut cake into 4 layers.
4. Combine apples, cranberry sauce, sugar and orange rind in a medium-size saucepan. Bring to boiling; reduce heat; cover. Simmer about 10 minutes, or until apples are tender.
5. Soften gelatin in water in a cup; stir into hot apple mixture. Add food coloring to tint pink. Pour into a medium-size metal bowl.
6. Set bo!wl in a larger bowl partly filled with ice and water to speed setting. Chill, stirring often, until as thick as unbeaten egg white.
7. Beat cream until stiff in a medium-size bowl with electric mixer at high speed; fold 1 1/3 cups into mixture.
8. Spread a third of the filling between each layer. Frost top of cake with remaining whipped cream. Chill until ready to serve. Decorate with mint leaves, if you wish.
Chef
