Saturday, December 19, 2009

Cherry Candle Cake

This is one I talked about during my presentations this season. It is from the Better Homes and Gardens 1959 Holiday Cookbook. It uses lime gelatin and pineapple between the layers, which sounds weird, but is actually delicious. I made a cake with that combo for St. Pat's this year - check it out!
I do love the bows out of rolled out gumdrops - who does that? Also, this is definitely what I'd call a defibrillator cake - very unhealthy, even with the angel food! Change it if need be - you don't need the heavy cream for the filling; mix the gelatin with the pineapple.
Cherry Candle Cake
1 package cherry angel-cake mix (use regular angel food cake mix)
1 can (2 ½ cups) crushed pineapple
1 package lime-flavored gelatin
1 cup heavy cream
Few drops green food coloring
White frosting can
Few drops red food coloring
Prepare batter from cake mix and bake in an ungreased 10-inch tube pan according to package directions. Cool. Meanwhile prepare Pineapple Filling: Drain pineapple and add enough water to the syrup to make 1 ¾ cups. Heat syrup mixture to boiling; add gelatin and stir until dissolved. Chill till partially set; beat with rotary or electric beater till light and fluffy. Fold in drained pineapple. Whip 1 cup heavy cream; fold into gelatin mixture. Tint pale green with food coloring. Chill, stirring occasionally, until the mixture will mound when spooned. To assemble cake: Cut cake crosswise in 3 equal layers. Place bottom layer on serving plate; spread with half the gelatin mixture; add second layer of cake and spread with remaining gelatin; top with third cake layer. Chill till filling is firm, 2 – 3 hours. Tint frosting pink if desired; frost cake.

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