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Grandma George

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Great gifts for giving
The perfect addition to any gift basket
Great idea for the holidays or any special occasion

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~ Christmas Cake with Applesauce Filling ~

1 1/2 cups all-purpose flour
1/2 t ground ginger
1/2 t ground mace
1/2 t ground cardamom
1/4 t salt
1/2 t baking soda
1/4 cup water
1/2 cup solid vegetable shortening, room temperature
1 cup sugar
1 large egg
1/2 cup mild-flavored, light molasses
1/2 cup buttermilk

1 1/4 cups applesauce
1/4 cup packed golden brown sugar
1/4 cup unsalted butter
1 cinnamon stick

3 cups chilled whipping cream
1/4 cup packed golden brown sugar
3 T mild-flavored, light molasses
2 T brandy
1 1/2 cups sliced almonds, toasted

Preheat oven to 350F.
For cake: 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.
Makes 8 servings


Use wrapping paper to decoupage a plate. Place cake
on plate. Decoupaged plate is for decorative use only.
Wipe clean with damp cloth. Add recipe card.

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Copyright 1997 - Present
Worldwide Rights Reserved
Original Country Homespun Graphics by Grandma George