Better Homes and Gardens/December 2006

Apricot and Apple Jelly Stack Cake
Servings Preparation Time Cooking Time Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 45 minutes 18 minutes


INGREDIENTS:
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 2 eggs 1 cup mild-flavored molasses
1 18-ounce jar apple jelly or apricot preserves (1-1/2 cups) 1/2 teaspoon crushed red pepper (optional) 3 15-ounce cans unpeeled aprioct halves, drained, or one 16-ounce package frozen peach slices, thawed, drained, and cut into 1/4-inch slices
1/4 cup pine nuts, toasted sweetened whipped cream (optional)



1 Preheat oven to 350 F. Grease and flour three 9x1-1/2-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 2/3 cup water alternately to egg mixture, beating on low speed after each addition. Divide batter evenly into prepared pans (about 2 cups each).
3 Bake about 18 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on racks.
4 While cakes cool, in a small saucepan, combine jelly and, if desired, crushed red pepper. Heat over medium-low heat until jelly is just melted, 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. Repeat with remaining cake layers, apricots, and jelly mixture, finishing with jelly mixture. Sprinkle top layer with toasted pine nuts. Chill cake for 4 hours before serving. If desired, serve with whipped cream.

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