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Ginger Cream Cake

Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/RecipesForNonCooks/cakes.msnw

List of Ingredients




1 (14-ounce) package gingerbread cake mix

1-1/4 cups heavy cream

4 tablespoons orange marmalade

Candied fruit slices or drained mandarin orange segments, to decorate (optional)


Recipe



1. Prepare the gingerbread according to package directions. Instead of baking in a cake pan, however, bake in an ungreased 9 x 5 x 3-inch loaf pan for about 35 minutes. When the cake is done, cool it completely on a wire rack. Cut the cake vertically into 4 equal slices, as shown in the photograph.

2. Whip the cream until thick, then fold in the marmalade. Sandwich the cake back together with about half of the cream mixture, then place on a narrow serving dish.

3. Spread the remaining cream mixture all over the cake to cover both the top and sides completely. Decorate the top with candied fruit slices or mandarin orange segments. Refrigerate for 1 to 2 hours before serving.

From “Nice ‘N Easy Family Cookbook”, 1987

Note from “Nice ‘N Easy”: For an extra flavor treat, fold in 1 tablespoon Advocaat with the marmalade. Advocaat is a delicious thick and creamy, yellow Dutch liqueur; it is based on brandy and thickened with egg yolks and sugar.

Makes 8 slices
Calories 335