Danish Christmas Cake Recipe

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This festive cake slices into beautiful torte-like layers—just right for the holidays.

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Danish Christmas Cake Recipe

Prep: 30 min. Bake: 30 min.

Yield: 16-20 Servings

30 30 60

Ingredients

1 package yellow cake mix (regular size)
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (11-1/2 ounces) macaroons, crushed
1 jar (10 ounces) currant jelly
1 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Directions

Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in macaroons. Cut each cake horizontally in half. Place one bottom layer on a serving plate; spread with half of pudding mixture. Top with another cake layer; spread with jelly. Top with another cake; spread with remaining pudding mixture. Top with remaining cake.
In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Frost top and sides of cake. Refrigerate until serving. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 slice) equals 348 calories, 17 g fat (7 g saturated fat), 51 mg cholesterol, 256 mg sodium, 45 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Danish Christmas Cake in Grandma's Great Desserts Cookbook , p90