Danish Christmas Cake Recipe

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Danish Christmas Cake Recipe

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This festive cake slices into beautiful torte-like layers—just right for the holidays.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 1 box (18-1/4 ounces) yellow cake mix
  • 1 can (16 ounces) vanilla pudding
  • 1 package (11-1/2 ounces) macaroons, crushed
  • 1 jar (10 ounces) currant jelly
  • 1/2 pint whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract

Directions

Bake cake according to package directions, using two 9-in. layer pans. Cool completely. Cut each cake in half horizontally. Combine pudding and macaroons; spread mixture on two layers. Spread jelly on the middle layer and assemble, with a plain layer on top. Whip cream with sugar and vanilla; frost top and sides of cake. Refrigerate until serving. Yield: 16-20 servings.
Originally published as Danish Christmas Cake in Grandma's Great Desserts Cookbook 1992, p90

Nutritional Facts

1 slice: 348 calories, 17g fat (7g saturated fat), 51mg cholesterol, 256mg sodium, 45g carbohydrate (33g sugars, 2g fiber), 4g protein.

  • 1 box (18-1/4 ounces) yellow cake mix
  • 1 can (16 ounces) vanilla pudding
  • 1 package (11-1/2 ounces) macaroons, crushed
  • 1 jar (10 ounces) currant jelly
  • 1/2 pint whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  1. Bake cake according to package directions, using two 9-in. layer pans. Cool completely. Cut each cake in half horizontally. Combine pudding and macaroons; spread mixture on two layers. Spread jelly on the middle layer and assemble, with a plain layer on top. Whip cream with sugar and vanilla; frost top and sides of cake. Refrigerate until serving. Yield: 16-20 servings.
Originally published as Danish Christmas Cake in Grandma's Great Desserts Cookbook 1992, p90

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