WHITE CAKE WITH MINCEMEAT FILLING AND GLACEED FRUIT
The cake layers are brushed with brandy syrup and filled with mincemeat, a spiced and spiked mixture of dried fruits traditionally served in holiday pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch layer cake
Number Of Ingredients 32
Steps:
- Make the cakes: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans, then line with parchment. Butter parchment, and dust pans with flour, tapping out excess. Whisk together flour, baking powder, and salt in a medium bowl.
- Cream butter and 1 cup granulated sugar with a mixer until light and fluffy. Add vanilla seeds.
- With mixer on low speed, add flour mixture, alternating with milk, starting and ending with dry ingredients. (Scrape down sides as needed.)
- Whisk whites with a mixer on high speed until soft peaks form. Slowly add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form. (Do not overbeat.) Whisk 1/3 of the whites into batter, then carefully fold in remaining whites.
- Divide batter between pans. Bake until testers inserted in centers come out clean, 35 to 40 minutes. Let cool in pans on wire racks for 15 minutes. Run a knife around edges of pans to loosen cakes. Invert cakes onto wire racks, and let cool.
- Make the brandy simple syrup: Bring granulated sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and stir in brandy. Let cool.
- Make the mincemeat: Combine everything except the Cognac in a medium saucepan over medium heat. Bring to a simmer, stirring often, then cover and reduce heat to low. Cook, stirring occasionally, until dried fruits are soft and beginning to break down, about 30 minutes. Stir in Cognac, and cook for 5 minutes more. Let cool.
- To assemble the cake: Whisk 1 1/2 cups cream until soft peaks form. Trim tops of cakes to create flat surfaces. Slice each cake in half horizontally. Place 1 layer on parchment, cut side up, and brush with simple syrup. Spread with 1 cup cooled mincemeat and 1 cup whipped cream. Top with another cake layer, cut side up. Brush with syrup, and top again with mincemeat, then whipped cream. Repeat layering, ending with a cake layer, flat side up. Refrigerate for at least 2 hours (or overnight).
- Whisk remaining 2 cups cream until soft peaks form. Frost cake with whipped cream. Decorate with glaceed fruit, and serve immediately.
GLACEED FIGS
Fresh figs take on a shiny luster and jewel-like quality when poached in simple syrup. Use these to make our White Cake with Mincemeat Filling and Glaceed Fruit.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 10
Number Of Ingredients 3
Steps:
- Using a paring knife, carefully peel figs. Leave stem attached. Bring water and 2 cups sugar to a boil in a small saucepan, stirring until sugar dissolves. Add figs, and return to a boil. Reduce heat to a simmer, and cover partially. Cook at a very low simmer for 15 minutes. Return to a boil, then reduce to a very low simmer for 15 minutes more.
- Add remaining 1/2 cup sugar, stir gently, and cook until sugar dissolves. Simmer, undisturbed, until figs are translucent and tender but maintain their shape, about 45 minutes. Let cool in syrup. Drain figs on a wire rack before using.
FRUIT-FILLED WHITE CAKE
Your guests may think this dessert is too pretty to eat, but the flavorful cake, fluffy frosting and fun fruit filling will tempt them into changing their minds. A generous slice is a delightful end to any meal.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar. Add egg whites, two at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., In a bowl, beat topping mix and milk on high speed for 4 minutes or until thickened. Combine melted chips and jam; gradually beat into topping. Set aside 1 cup for filling. Cover and chill remaining mixture for 20 minutes or until it reaches spreading consistency., Add pineapple and strawberries to reserved filling. Place one cake layer on a serving plate; spread with fruit mixture. Top with remaining cake layer. Frost top and sides of cake with chilled topping. Store in the refrigerator.
Nutrition Facts :
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