SPUMONI CAKE - A TASE OF OLD ITALY!
Steps:
- Basic cake: Mix and bake in a 9" x 13" pan that has been buttered and flour coated. Bake at 325 F (actual or 350 F set) in a convection oven or 350 F in a conventional oven. Bake time approximately 35 - 40 minutes. (The usual check with a dry toothpick to come out clean) Let cool in pan, turn out on cooling racks. Cool for 2 -3 hours, at least. Cut the cake into 6 ½" x 9" halves, and again horizontally to make 4 layers. Icing: Chop the dried cherries into 1/8" or so bits, and microwave them briefly (30 seconds?) in the Cherry Kijafa (use a covered container, then chill in the 'fridge to room temp) - Just enough to get them to plump up a bit, but not lose the alcohol content of the liqueur. Mix all the ingredients. Beat for 2 minutes. Add a bit of red (and blue if it is too "Valentine pink") food coloring if desired. Adjust the consistency with more of milk if needed. (More Kijafa works, but the icing begins to curdle and separate) Ice the cake. Chill in the 'fridge for an hour or so. Note that there are other cherry liqueurs, but be sure to use a sweet one. For the teetotalers, Grenadine will work just fine. Also, some Spumoni uses Strawberry instead
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Sajan Ali Sajan Ali
[email protected]Thanks for sharing this recipe!
ovro islam143
[email protected]This recipe is a keeper!
Seyi fimin Bolu
[email protected]Can't wait to try this recipe!
Ashutosh sarkar
[email protected]This cake looks delicious!
Larisa Tauas
[email protected]I'll be sure to try this recipe.
Shazeel Rajpoot
[email protected]I'm definitely making this again.
Vicky Luck
[email protected]This cake is amazing!
Wayne Waite
[email protected]Worst cake ever!
Samrat Rawal
[email protected]This cake was a disaster! The layers didn't rise evenly and the frosting was too runny. I'm not sure what went wrong.
Narace Gurung
[email protected]The cake was a bit dry, but the frosting was delicious. I think I'll try making it again with a different cake recipe.
Bryon C
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I think I'll try making it again with less sugar next time.
Mohammad Manjur
[email protected]I'm not a big fan of spumoni ice cream, but this cake was surprisingly good! The flavors were well-balanced and the cake was very moist.
Manna Begum
[email protected]This cake is a bit time-consuming to make, but it's definitely worth it! The end result is a beautiful and delicious cake that's perfect for any special occasion.
Mateeka Dance Bwoyz
[email protected]I made this cake for my Italian grandmother's birthday, and she loved it! She said it was the best spumoni cake she'd ever had.
nono21 Zaxo
[email protected]This cake was delicious! The pistachio layer was my favorite, but all of the flavors were great together. The frosting was also perfect - not too sweet and not too heavy.
kim roberts
[email protected]I've never made spumoni cake before, but this recipe was easy to follow and the results were amazing! The cake was so light and fluffy, and the flavors were incredible. I'll definitely be making this again.
Marasa Ranney
[email protected]This spumoni cake was a hit at my party! The layers were so moist and flavorful, and the frosting was the perfect finishing touch. I'll definitely be making this again.