Cake
- 2 sticks butter (at room temperature)
- 2 cups sugar
- 4 eggs
- 1 and ½ cup self-rising flour
- 1 and ¼ cup all purpose flour
- 3 teaspoons baking powder
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- food color (green, red, yellow)
Frosting
- 1 stick butter (at room temperature)
- 16 ounces cream cheese (I use the whipped cream cheese)
- 2 teaspoons vanilla extract
- 5 cups confectioners sugar
- 1 cup red raspberry preserves
- 1 cup apricot preserves
- sliced fresh strawberries (for garnish on top of the cake)
Preheat oven to 350 degrees F. Grease the bottoms of three 9 inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans.
Cake Preparation
Cream together butter and sugar until throughly mixed and fluffy. Add the four eggs, one at a time and beat well after adding each egg. Mix together the flour and baking powder. Alternately add the the flour/baking powder mixture and milk to batter, beating well after each addition. Add the vanilla and almond extracts and mix. Using smaller bowls, divide the batter into three equal parts. Add food color to each bowl until you get the color that you want. (Note – I use red, green and yellow food colors…however, the next time I make this cake I might decide to make a blue layer or perhaps mix red and blue together to have a lavender layer instead of yellow…you can just “be artistic”). Pour the batter into the three prepared cake pans and bake at 350 degrees for 25 minutes. Remove from oven when done, allow to cool in pan about 10 minutes and remove from pan. Allow cakes to cool completely before frosting (about an hour).
Frosting Preparation
Mix together the butter, cream cheese and vanilla. Add the confectioners sugar, a little at a time, mixing well after each addition. Place the first layer of the cake on serving plate. Cover with frosting. Spread the raspberry preserves on the top of the frosting. Add the second layer of cake and and cover with frosting. Spread the apricot preserves on top of the frosting. Add the third layer of the cake and spread the remainder of frosting over the completed cake. I usually make a ring of fresh, sliced strawberries on the top as a pretty garnish.
No comments:
Post a Comment