| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 1 |
|
Recipe basic Gingerbread |
|
|
Dough follow cake |
|
|
variatio |
| 1 1/2 |
c |
Apple juice |
| 1/3 |
c |
Apple jelly |
| 1/2 |
pt |
Heavy cream, chilled |
| 2 |
T |
Confectioner's sugar |
| 1/2 |
t |
Ground cinnamon |
|
|
Sliced apples, for garnish |
INSTRUCTIONS
Heat oven to 350 degrees. Grease a 9" square cake pan with nonstick
cooking spray. When making gingerbread, add apple juice alternately
with dry ingredients. Pour batter into pan. Bake 35 minutes, or until
toothpick inserted in center comes out clean. place pan on wire rack
and cool 10 minutes. Remove cake from pan to wire rack; place a sheet
or waxed paper underneath rack. Place jelly in small microwave safe
bowl and microwave on high for 30 seconds, until melted. Brush over
surface and sides of warm cake. Just before serving, make whipped
cream. In medium, chilled metal bowl, with electric mixer on high,
beat cream. As cream starts to thicken, sprinkle in confectioners'
sugar and cinnamon and beat until stiff peaks form. Garnish each
portion of cake with a dollop of whipped cream and thin slices of
apple. Recipe by: Parents Magazine 12/96 Posted to MC-Recipe Digest
V1 #906 by AceySta@aol.com on Nov 13, 1997
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