Hello smart shoppers. The holidays are around the corner, so I must repeat this amazing cake for special occasions in both the original and the low-fat version.
I found the recipe in a magazine when I was a teenager. It was so intriguing I saved it. Years later I made it for my father's birthday. The fact that he didn't like cake in any shape or form didn't enter the picture.
My granddaughter Christy, another one who doesn't like cake, requested it for her birthday. She was forewarned and promised she would eat it, which she did.
This cake is a project, but for a special occasion, you can just count on the applause. Enjoy, see you next week.
This cake is large and can't be changed; leftovers freeze great. You can cut the fat and cholesterol if you use my recipe for a fat- and cholesterol-free cake and by substituting low-fat or fat-free whipped topping for the heavy cream.
I will repeat the recipe for a fat and cholesterol free cake for those of you who missed it and then go onto the recipe in its original form.
FAT- AND CHOLESTEROL-FREE CAKE
When using a cake mix, substitute applesauce for the oil, egg substitute or egg whites for the eggs, adding one extra white and 1 tbsp. flour. Add water as package directs. Spray pans with cooking spray.
END OF THE RAINBOW CAKE
2 packages white cake mix
Food coloring (optional)
3/4-cup canned crushed pineapple, well-drained
1/2-teaspoon almond extract
2 tablespoons granulated sugar
1/2-cup finely chopped pistachio nuts
1/2-cup apricot preserves, slightly beaten
1/2-cup raspberry preserves
1 quart heavy whipping cream OR 8 cups frozen whipped topping*
2 tablespoons confectioner's sugar
NOTE: I prepare all of the whipped cream mixtures first and then layer the cake.
Day before: In two 8-inch by 8-inch by 2-inch square pans or two 8-inch round pans, bake 1 package cake mix as package directs. Repeat. Refrigerate four cooled, wrapped cakes.
Early next day: If you're using heavy whipping cream, whip half the cream (2 cups). Heavy cream doubles when whipped, giving you 4 cups. Refrigerate remaining cream.
1. With long sharp knife, split each of 3 cakes, making 6 layers. On large, low cake plate, place one of the split layers, cut side up.
2. With yellow color, tint pineapple pale yellow; then fold in one fourth of the whipped cream. Spread mixture on split layer; top with second split layer, cut side up.
3. With red color, brighten raspberry jam; fold in one fourth of the whipped cream. Spread on second layer; top with third split layer cut side up.
4. With green color, tint one fourth of whipped cream pale green. Fold in almond extract, granulated sugar and nuts. Spread on third layer; top with fourth split layer, cut side up.
5. With yellow color, brighten apricot preserves; fold in rest of the cream. Spread on fourth layer; top with fifth split layer cut side down. (Use rest of cake elsewhere).
6. Refrigerate cake for at least 2 hours to set.
7. Whip remaining 2 cups of cream, adding confectioner's sugar.
Frost top and sides of cake, refrigerate until serving time.
This cake is so tall you will need dinner plates to serve it. An electric knife cuts it best.
Decorate cake as you choose. I used fresh cut, washed flowers from the garden. Remember, the flowers are to decorate, not to eat, just to look at.
Whipped cream is extremely tricky to catch it just right before it turns to butter. Use 2 tablespoons confectioner's sugar to 2 cups heavy whipping cream. Use a high narrow bowl. Chill bowl and beaters.
Using an electric mixer, beat at high speed until frothy. Add sugar and continue beating, watching the cream very carefully. It will start to thicken. Continue beating, scraping bowl occasionally. The cream is whipped when it starts to have a slight "break-up" look. (Over-beating by just a few seconds will suddenly turn it into butter. It will become a mass with water around it.)
This makes enough to frost two 8- to 9- inch layers.
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