Scandinavian Spiced Christmas Cake With Applesauce Filling Recipes

Steps:

• 1. Place the apples in a 3 quart saucepan and add 2 cup water and cook until very soft. Remover from heat. Mash apples down and add sugar, rum and lemon zest. Return to low heat and cook until mixture mounds when dropped from a spoon.
• 2. Soften gelatin in the 1/4 c. water and dissolve over hot water. When dissolved stir it into the applesauce. Let applesauce set to cool. This mixture will thicken quickly in the refrigerator. Now it is ready to use in your favorite recipe.

Steps:

• For cake:.
• Preheat oven to 350°F Lightly butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper.
• Mix first 5 ingredients in medium bowl. Dissolve baking soda in 1/4 cup water.
• Using electric mixer, beat shortening and sugar in large bowl until blended. Beat in egg. Gradually beat in molasses. Mix in dry ingredients alternately with buttermilk. Beat in baking soda mixture. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool cake 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack; peel off paper. Cool completely.
• For filling:.
• Combine all ingredients in heavy medium saucepan. Cook over medium-low heat until thick and reduced to 1 cup, stirring occasionally, about 20 minutes. Transfer filling to small bowl and cool completely. Discard cinnamon stick. (Cake and filling can be prepared 1 day ahead. Cover cake and let stand at room temperature. Cover filling with plastic wrap and refrigerate.).
• For frosting:.
• Beat chilled cream, sugar, 2 tablespoons molasses and brandy in large bowl until stiff peaks form. Spoon 3/4 cup frosting into pastry bag fitted with medium star tip.
• Cut cake into 3 equal layers. Using bottom of tart pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1/2 cup applesauce filling over. Spread 1 cup frosting over. Repeat layering with 1 cake layer, 1/2 cup filling and 1 cup frosting. Top with remaining cake layer, cut side down. Spread some of remaining frosting thinly over top and sides of cake. Press almonds onto sides of cake. Drizzle remaining.
• 1 tablespoon molasses over top of cake. Pipe remaining frosting around top edge of cake. Cover and refrigerate at least 1 hour or up to 6 hours.

Steps:

• 1. Core, peel and slice apples. Season to taste with sugar and lemon juice and cook in small amount of water til apples are tender. Drain in large strainer and press to extract water. Pour melted butter into a 2 inch deep 10 inch layer cake pan, spreading evenly in pan. Sprinkle 1/2 cup cake crumbs over bottom of pan.
• 2. Spread half the apples over crumbs. Top with jelly, then nuts, then 1/2 cup more crumbs. Put macaroons in layer over crumbs. Top with remaining apples and cover with remaining 1/2 cup cake crumbs. Bake at 450 for 30 minutes. Cool in refrigerator.
• 3. Sprinkle almonds lightly with water, then sprinkle with sugar and toast at 350 for 15 to 20 minutes or til golden. Shake pan after 10 minutes to keep almonds from sticking together. Whip cream and frost cake. Sprinkle with almonds.

Steps:

• For cake:
• Preheat oven to 350°F. Lightly butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper. Mix first 5 ingredients in medium bowl. Dissolve baking soda in 1/4 cup water.
• Using electric mixer, beat shortening and sugar in large bowl until blended. Beat in egg. Gradually beat in molasses. Mix in dry ingredients alternately with buttermilk. Beat in baking soda mixture. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool cake 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack; peel off paper. Cool completely.
• For filling:
• Combine all ingredients in heavy medium saucepan. Cook over medium-low heat until thick and reduced to 1 cup, stirring occasionally, about 20 minutes. Transfer filling to small bowl and cool completely. Discard cinnamon stick. (Cake and filling can be prepared 1 day ahead. Cover cake and let stand at room temperature. Cover filling with plastic wrap and refrigerate.)
• For frosting:
• Beat chilled cream, sugar, 2 tablespoons molasses and brandy in large bowl until stiff peaks form. Spoon 3/4 cup frosting into pastry bag fitted with medium star tip.
• Cut cake into 3 equal layers. Using bottom of tart pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1/2 cup applesauce filling over. Spread 1 cup frosting over. Repeat layering with 1 cake layer, 1/2 cup filling and 1 cup frosting. Top with remaining cake layer, cut side down. Spread some of remaining frosting thinly over top and sides of cake. Press almonds onto sides of cake. Drizzle remaining 1 tablespoon molasses over top of cake. Pipe remaining frosting around top edge of cake. Cover and refrigerate at least 1 hour or up to 6 hours.

Steps:

• Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins.
• Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.

Steps:

• In a large bowl, beat the applesauce, sugar, shortening and eggs. Combine the flour, cocoa, baking soda, salt, cinnamon, nutmeg, allspice and cloves; gradually beat into applesauce mixture until blended. Stir in the raisins, chocolate chips and walnuts. , Pour into a greased 13x9-in. baking pan. Combine topping ingredients and sprinkle over batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Place raisins and hot water in a small bowl; set aside. , In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and spices; add to creamed mixture alternately with applesauce and water. Drain raisins; fold into batter with the walnuts. , Transfer to a greased 13x9-in. baking pan. Bake at 300° for 40 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack. Dust with confectioners' sugar if desired. Serve warm or cold.