Christmas Lane Cake
From cuzpat 13 years agoIngredients
- Cake: shopping list
- 3 1/4 cups sifted all purpose flour shopping list
- 3 1/2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 1 cup (2 sticks) unsalted butter, shopping list
- room temperature shopping list
- 2 cups sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup whole milk shopping list
- 8 large egg whites shopping list
- Filling: shopping list
- 3/4 cup bourbon shopping list
- 3/4 cup dried tart cherries shopping list
- 3/4 cup finely chopped dried apricots shopping list
- 8 large egg yolks shopping list
- 1 1/3 cups sugar shopping list
- 1/2 cup (1 stick) unsalted butter, shopping list
- room temperature shopping list
- 1 cup pecans, toasted, chopped shopping list
- 1 cup sweetened flaked coconut shopping list
- 4 ounces bittersweet (not unsweetened) shopping list
- or semisweet chocolate, chopped shopping list
- Frosting: shopping list
- 1 1/2 3-ounce packages cream cheese, shopping list
- room temperature shopping list
- 3/4 cup powdered sugar shopping list
- 3 tablespoons bourbon shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- 1 1/2 cups chilled whipping cream shopping list
- pecan halves (optional) shopping list
- dried apricot halves shopping list
How to make it
- Preheat oven to 375 degrees F. Butter and flour four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line pans with waxed
- paper. Sift first 4 ingredients into medium bowl. Beat butter and 1 1/2
- cups sugar in large bowl until smooth. Beat in vanilla. Beat in flour
- mixture in 3 additions alternately with milk in 2 additions. Using clean
- dry beaters, beat whites in another large bowl until soft peaks form.
- Gradually add remaining 1/2 cup sugar, beating until whites are stiff but
- not dry. Fold 1/3 of whites into butter mixture. Fold in remaining whites
- in 2 additions. Divide batter among pans (batter will be about 1/2 inch
- deep). Bake cakes until tester inserted into center comes out clean, about
- 20 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
- For filling: Mix bourbon, cherries and apricots in small bowl. Cover; let
- stand at room temperature until most of bourbon is absorbed and fruit
- softens, at least 3 hours and up to 1 day. Using electric mixer, beat yolks
- and sugar in medium bowl until mixture falls in heavy ribbon when beaters
- are lifted, about 5 minutes. Beat in butter. Transfer yolk mixture to heavy medium saucepan. Stir over medium-low heat until thermometer registers
- 160 degrees F and mixture is thick, about 15 minutes. Remove from heat;
- mix in nuts, coconut and fruit mixture. Chill until cold, about 4 hours. Mix
- in chocolate. (Cake layers and filling can be made 1 day ahead. Wrap
- cakes; store at room temperature. Cover filling; chill.)
- Place 1 cake layer on platter. Spread with 1/3 of filling. Repeat layering of cake and filling 2 more times. Top with final cake layer, pressing slightly.
- Chill cake.
- For frosting: Beat cream cheese and 1/4 cup powdered sugar in medium bowl until smooth. Beat in bourbon and vanilla. Beat cream and 1/2 cup powdered sugar in large bowl until soft peaks form. Add cream cheese mixture to whipped cream; beat until stiff enough to spread. Spread
- frosting over top and sides of cake. If desired, place pecans around edge
- of cake. Using rolling pin, flatten apricot halves between sheets of plastic
- wrap. Cut out leaf shapes. Arrange on cake. (Can be made 2 days ahead.
- Cover with cake dome; chill.) Makes 10 to 12 servings.
People Who Like This Dish 4
- ttaaccoo Buffalo, NY
- 1HappyHermit SouthWest, VA
- clbacon Birmingham, AL
- notyourmomma South St. Petersburg, FL
- cuzpat Sikeston, Mo
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