Dessert

BATTENBURG CAKE is for Dessert.

BATTENBURG CAKE takes 40 minutes to prepare.

BATTENBURG CAKE takes 25 minutes to cook.

BATTENBURG CAKE makes 8 servings.

The ingredients for BATTENBURG CAKE are:

1 1/2 CUPS UNSALTED BUTTER
1 1/2 CUPS GRANULATED SUGAR
5 LARGE EGGS
1/4 TSP VANILLA EXTRACT
3 CUPS ALL PURPOSE FLOUR
1 1/2 TSP BAKING POWDER
1/8 TSP SALT
RED FOOD COLORING
APRICOT PRESERVES

Here is how you make BATTENBURG CAKE:

PREHEAT OVEN TO 350 DEGREES FGREASE 2 9 X 9 PANSSIEVE FLOUR, SALT AND BAKING POWDER INTO A BOWL , SET ASIDECREAM BUTTER AND SUGAR TOGETHER UNTIL LIGHT AND FLUFFYBEAT IN EGGS ONE AT A TIMEADD VANILLAADD DRY INGREDIENTS, MIX THOROUGHLY BUT DO NOT OVER MIX AS CAKE WILL BE TOUGHDIVIDE BATTER INTO 2 EQUAL PARTS ADD RED FOOD COLORING TO ONE BATCHBAKE FOR 25-30 MINS APPROX , UNTIL TOOTHPICK COMES OUT CLEANLET CAKES STAND IN PANS FOR 10 MINS BEFORE REMOVING TO COOLING RACKWHEN COOL TRIM BOTH CAKES AND CUT EACH CAKE LENGTHWISE INTO 4 EQUAL LENGTHSHEAT PRESERVES UNTIL LIQUIFIED AND BRUSH ONTO SIDES OF CAKE STRIPS TO "GLUE" THEM TOGETHERPLACE A YELLOW WITH A PINK NEXT TO IT AND TOP WITH THE COLORS REVERSED TO LOOK LIKE A CHECKERBOARDSPREAD ALL 4 SIDES OF THE CAKE WITH APRICOT PRESERVESCOVER WITH MARZIPAN PINCH EDGE TO SEALCHILL BEFORE CUTTINGServing Size: MAKES 2 CAKESNumber of Servings: 8Recipe submitted by SparkPeople user JUDYHAYS1965.

The nutritional information for BATTENBURG CAKE is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 714.3

• Total Fat: 38.0 g
• Cholesterol: 205.6 mg
• Sodium: 180.9 mg
• Total Carbs: 86.5 g
• Dietary Fiber: 1.3 g
• Protein: 9.0 g