Scandinavian Spiced Christmas Cake With Applesauce Filling
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
49
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 tsp
Ground Ginger1 tsp
Mace (ground)1 tsp
Ground Cardamom1 tsp
Salt1 tsp
Baking Soda1 cup
Water1 cup
Sugar1 large
Egg1 cup
Buttermilk1.25 cups
Applesauce3 cups
Whipping Cream (chilled)2 tbsps
Brandy1.5 cups
Almond (sliced, toasted)Directions:
1
For cake: Preheat oven to 350°F
2
Lightly butter 9-inch-diameter cake pan with 2-inch-high sides
3
Line bottom of pan with parchment paper
4
Mix first 5 ingredients in medium bowl
5
Dissolve baking soda in 1/4 cup water
6
Using electric mixer, beat shortening and sugar in large bowl until blended
7
Beat in egg
8
Gradually beat in molasses
9
Mix in dry ingredients alternately with buttermilk
10
Beat in baking soda mixture
11
Transfer batter to prepared pan
12
Bake until tester inserted into center comes out clean, about 40 minutes
13
Transfer pan to rack and cool cake 10 minutes
14
Cut around pan sides to loosen cake
15
Turn cake out onto rack; peel off paper
16
Cool completely
17
Preheat oven to 350°F
18
Lightly butter 9-inch-diameter cake pan with 2-inch-high sides
19
Line bottom of pan with parchment paper
20
Mix first 5 ingredients in medium bowl
21
Dissolve baking soda in 1/4 cup water
22
Using electric mixer, beat shortening and sugar in large bowl until blended
23
Beat in egg
24
Gradually beat in molasses
25
Mix in dry ingredients alternately with buttermilk
26
Beat in baking soda mixture
27
Transfer batter to prepared pan
28
Bake until tester inserted into center comes out clean, about 40 minutes
29
Transfer pan to rack and cool cake 10 minutes
30
Cut around pan sides to loosen cake
31
Turn cake out onto rack; peel off paper
32
Cool completely
33
For filling: Combine all ingredients in heavy medium saucepan
34
Cook over medium-low heat until thick and reduced to 1 cup, stirring occasionally, about 20 minutes
35
Transfer filling to small bowl and cool completely
36
Discard cinnamon stick
37
(Cake and filling can be prepared 1 day ahead
38
Cover cake and let stand at room temperature
39
Cover filling with plastic wrap and refrigerate
40
) Combine all ingredients in heavy medium saucepan
41
Cook over medium-low heat until thick and reduced to 1 cup, stirring occasionally, about 20 minutes
42
Transfer filling to small bowl and cool completely
43
Discard cinnamon stick
44
(Cake and filling can be prepared 1 day ahead
45
Cover cake and let stand at room temperature
46
Cover filling with plastic wrap and refrigerate
47
) For frosting: Beat chilled cream, sugar, 2 tablespoons molasses and brandy in large bowl until stiff peaks form
48
Spoon 3/4 cup frosting into pastry bag fitted with medium star tip
49
Cut cake into 3 equal layers
50
Using bottom of tart pan as aid, transfer 1 cake layer to platter, cut side up
51
Spread 1/2 cup applesauce filling over
52
Spread 1 cup frosting over
53
Repeat layering with 1 cake layer, 1/2 cup filling and 1 cup frosting
54
Top with remaining cake layer, cut side down
55
Spread some of remaining frosting thinly over top and sides of cake
56
Press almonds onto sides of cake
57
Drizzle remaining 1 tablespoon molasses over top of cake
58
Pipe remaining frosting around top edge of cake
59
Cover and refrigerate at least 1 hour or up to 6 hours
60
Beat chilled cream, sugar, 2 tablespoons molasses and brandy in large bowl until stiff peaks form
61
Spoon 3/4 cup frosting into pastry bag fitted with medium star tip
62
Cut cake into 3 equal layers
63
Using bottom of tart pan as aid, transfer 1 cake layer to platter, cut side up
64
Spread 1/2 cup applesauce filling over
65
Spread 1 cup frosting over
66
Repeat layering with 1 cake layer, 1/2 cup filling and 1 cup frosting
67
Top with remaining cake layer, cut side down
68
Spread some of remaining frosting thinly over top and sides of cake
69
Press almonds onto sides of cake
70
Drizzle remaining 1 tablespoon molasses over top of cake
71
Pipe remaining frosting around top edge of cake
72
Cover and refrigerate at least 1 hour or up to 6 hours