Peach Melba Layer Cake Supreme
Yield
36 servingsPrep
20 minCook
20 minReady
70 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| Cake | |||
| 4 | cups |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 6 | each |
egg yolks
|
*
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
juice
apple, concentrated |
* |
| Topping | |||
| 3 | cups |
peaches
sliced |
|
| 4 | cups |
raspberries
|
|
| ⅔ | cup |
fruit
pourable, peach |
* |
| ⅔ | cup |
fruit spread
raspberry |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| Cake | |||
| 946 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 6 | each |
egg yolks
|
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
juice
apple, concentrated |
* |
| Topping | |||
| 7.1E+2 | ml |
peaches
sliced |
|
| 946 | ml |
raspberries
|
|
| 158 | ml |
fruit
pourable, peach |
* |
| 158 | ml |
fruit spread
raspberry |
* |
Directions
Preheat oven to 375℉ (190℃).
Grease and flour two 8 inch round cake pans.
Combine flour, baking powder, and salt; set aside.
Beat softened butter at medium speed until light and fluffy.
Blend in egg yolks and vanilla.
Alternately add dry ingredients and apple juice concentrate, beating well after each addition; spread evenly into prepared pans.
Bake 20 minutes, until golden brown and wooden pick inserted in centers comes out clean.
Cool 10 minutes in pans on wire racks.
Remove from pans; cool completely.
Drain peaches.
Combine peaches, raspberries, and pourable fruit; mix lightly.
Spread fruit spread evenly over one cake layer; top with second cake layer.
Spoon fruit mixtore over top of cake, letting excess fruit mixture drip down sides.
