Best 2 Cathedral Window Cake Recipes
Indulge in the stained-glass artistry of Cathedral Window Cake, a delightful treat that captivates the senses with its vibrant colors and intricate design. This stunning cake features a mosaic of colorful gelatin windows encased in a delicate sponge cake, creating a masterpiece that resembles a cathedral's stained-glass windows. With its medley of fruity flavors and refreshing texture, the Cathedral Window Cake is a feast for the eyes and the palate. This article presents a collection of recipes to guide you in crafting this visually stunning cake, including variations with different gelatin flavors, sponge cake options, and frosting techniques. Embark on a culinary adventure and create a showstopping dessert that will leave your guests in awe.
Here are our top 2 tried and tested recipes!
CATHEDRAL WINDOW CAKE
This was originally made just using jellied orange candy slices (SEE ORANGE SLICE CAKE), but when substituting the different colored jellied candy slices, it looks like a colorful, stained-glass Cathedral window when it is sliced. A different twist for those who don't care for traditional fruitcake!
Provided by Terrie Hoelscher
Categories Cakes
Time 2h45m
Number Of Ingredients 12
Steps:
- 1. Grease and flour a large tube pan or Bundt pan. Set aside. Preheat oven to 250°.
- 2. In a medium bowl, with a rotary mixer, cream together the butter and sugar until smooth.
- 3. Add eggs to the butter/sugar mixture, one at a time, beating well after each addition. Set aside.
- 4. In a separate small bowl, stir the baking soda and buttermilk together until soda is dissolved. Add this to the creamed butter/sugar/eggs mixture. Mix well with rotary mixer, and set aside.
- 5. Place flour in a large bowl (you might want to use a clean dish pan). Add the chopped dates, chopped jellied candies, nuts and coconut. Stir these well, coating each piece, so the dates and jellied candies don't clump and stick to themselves.
- 6. Add the creamed butter/sugar/eggs/buttermilk mixture to the flour mixture. This makes a very stiff dough, and should be mixed with the hands. When it is well mixed, put it into the prepared tube or Bundt pan.
- 7. Bake at 250° for 2 hrs. 10 mins., to 2 hrs. 30 minutes ... check for doneness, as ovens do vary and this cake is in the low oven for quite awhile!
- 8. Combine the orange juice and powdered sugar. Mix well to dissolve all the powdered sugar, then pour over the hot cake in the pan. Allow to stand in pan overnight.
CATHEDRAL CHRISTMAS CAKE
This spectacular and decorative cake is mainly nuts and glace fruit! When a slice is held up to the light, it resembles a stained glass window.
Provided by cjanddp
Categories Dessert
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Method.
- Heat oven to 130°C (120°C fanbake), with rack just below the middle. Completely line a 20 or 30cm ring pan, or two medium-sized loaf pans with baking paper or liners.
- Measure out the nuts, cherries and crystallised and dried fruits into a large container, putting some aside for decorating the top. Cut up large pieces of fruit, but leave some long thin pieces if desired, especially if using melon strips (which give a wonderful colour).
- In a large bowl mix eggs, sugar and vanilla. Mix in the sifted flour, baking powder and salt until smooth. Add nuts and fruit and mix thoroughly by hand.
- Press evenly into the prepared cake pan/s (if pan is lined with baking paper coat evenly with non-stick spray just before use). Press reserved cherries, fruit and nuts into the top for decoration (if adding strips of crystallised fruit, put them in place after adding part of the cake mixture, then cover with remaining mixture). Bake for two to three hours until cake feels firm when pressed in the middle. Cool, remove from pan and peel away liner/s. Brush all over with rum, brandy or whisky. Brush the top with a light coating of oil for a shine. Store at room temperature in greaseproof paper, or refrigerate in a plastic bag. This cake will keep well for several months (after long storage, brush again with spirits and leave 24 hours or longer before eating). Cut in thin slices with a sharp serrated knife.
Nutrition Facts : Calories 713.6, Fat 43.9, SaturatedFat 8.9, Cholesterol 84.6, Sodium 286.1, Carbohydrate 73.2, Fiber 6.8, Sugar 42.2, Protein 16.8
Tips:
- Make sure to use a sharp knife when slicing the cake to avoid tearing the delicate stained glass windows.
- If you don't have a piping bag, you can use a plastic bag with the corner snipped off.
- To make the stained glass windows, you can use any flavor of Jell-O or gelatin. Just be sure to use clear Jell-O or gelatin so that the colors will shine through.
- If you want to make the cake more festive, you can decorate it with sprinkles, edible glitter, or other decorations.
- This cake is best served chilled, so be sure to refrigerate it for at least 30 minutes before serving.
Conclusion:
Cathedral window cake is a beautiful and delicious dessert that is perfect for any occasion. With its delicate stained glass windows and moist, fluffy cake, this cake is sure to impress your guests. So next time you're looking for a special dessert, give this cathedral window cake a try.
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