All-New Cake Mix Doctor - Anne Byrn [50]
6. To assemble the cake, transfer one cake layer, right side up, to a cake plate. Spread the top with some of the frosting. Place a second cake layer, right side up, on top of the first and frost the top. Repeat this process with the third layer. Use the remaining frosting to frost the side of the cake, working with smooth, clean strokes. Sprinkle the toasted almonds, if desired, on the top of the cake while the frosting is still sticky.
Keep It Fresh! Store this cake, in a cake saver, in the refrigerator for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight in the refrigerator before serving.
Note: Omit the amaretto if you like. Don’t brush it on the cake layers and make the frosting without it. You may, however, add ½ teaspoon pure almond extract to the frosting to make it even more almond flavored.
The Skinny on Reduced-Fat Cream Cheese
Reduced-fat cream cheese works so well as a substitute for the full-fat version that I feel good about this small way of reducing the fat and calories in my cakes. But reduced-fat cream cheese is more watery than regular cream cheese, so when you are making frostings using the lower fat kind take care not to add a lot of liquid. I have found the perfect amount of liquid to add to a cream cheese frosting made with reduced-fat cream cheese—whether it be a liqueur or lemon juice or whatever—is a couple of teaspoons.
HOLIDAY EGGNOG CAKE WITH APRICOT FILLING
serves:
12 to 16
prep:
30 minutes
bake:
18 to 22 minutes
cool:
20 minutes
WHEN EGGNOG APPEARS in the stores, I know it’s time for the holidays. This cake is all about eggnog, and it’s delicious served at Thanksgiving, Christmas, or New Year’s. There’s a great surprise inside, too—a filling of apricot fruit preserves and a little bourbon. Serve the cake with hot coffee or a glass of eggnog. And, if you like, garnish it with candied lemon or orange zest; you’ll find the recipe on page 42.
For the cake
Vegetable oil spray, for misting the pans
Flour, for dusting the pans
1 package (18.25 ounces) yellow or vanilla cake mix, plain or with pudding
1¼ cups eggnog
¼ cup vegetable oil
1 teaspoon pure vanilla extract
½ teaspoon ground nutmeg
4 large eggs
3 tablespoons bourbon (optional), for brushing the tops of the cake layers
For the apricot filling
1 jar (10 ounces) apricot all-fruit spread
1 tablespoon bourbon or water
For the spiced cream cheese frosting
4 tablespoons (½ stick) butter, at room temperature
4 ounces reduced-fat cream cheese, at room temperature
3½ cups confectioners’ sugar, sifted
Heaping ¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist three 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
2. Place the cake mix, eggnog, oil, vanilla, ½ teaspoon of nutmeg, and the eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Divide the cake batter evenly among the 3 prepared cake pans, about 1½ cups of batter per pan, smoothing the tops with the rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place 2 pans on that rack and one in the center of the rack above.
3. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 18 to 22 minutes. The cake layer on the higher rack may bake faster so test it for doneness first. Transfer the cake pans to wire racks