Yield: 12 Servings
|1||Recipe basic Gingerbread Dough, follow cake variatio|
|1½ cup||Apple juice|
|⅓ cup||Apple jelly|
|½ pint||Heavy cream; chilled|
|2 tablespoons||Confectioner's sugar|
|½ teaspoon||Ground cinnamon|
|Sliced apples; for garnish|
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@... on Nov 13, 1997