Yankee Party Cake Recipe


Interest Group


 Angel food cake mix14 1⁄2 Ounce (1 Package)
 Ground mace1 Teaspoon
 Baking apples2 Medium, pared, quartered, cored, and thinly sliced
 Whole berry cranberry sauce8 Ounce (1 Can)
 Sugar2 Tablespoon
 Grated orange rind1 Teaspoon
 Unflavored gelatin1 Tablespoon (1 Envelope)
 Water1⁄4 Cup (4 tbs)
 Red food coloring6 Drop
 Heavy cream1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2986 Calories from Fat 797

% Daily Value*

Total Fat 91 g139.7%

Saturated Fat 55.8 g279.1%

Trans Fat 0 g

Cholesterol 328.8 mg

Sodium 3867.3 mg161.1%

Total Carbohydrates 493 g164.3%

Dietary Fiber 8.3 g33.3%

Sugars 360.9 g

Protein 52 g103.2%

Vitamin A 74% Vitamin C 34.9%

Calcium 63.5% Iron 6.6%

*Based on a 2000 Calorie diet


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.