Apple Boysenberry Cake

Prep Time: 0 Minutes

Cook Time: 50 Minutes

Ready In: 50 Minutes

Servings: 8

APPLE BOYSENBERRY CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gee Estate in Quinlan, Texas in 1994.

Ingredients:

2 cups water

2 cups frozen unsweetened boysenberries

1 cup granulated sugar

1/4 cup brandy

1 tablespoon fresh lemon juice

4-1/2 pounds golden delicious apples peeled cored and cut into 12 wedges

13 ounce sponge cake

2 cups sliced almonds toasted

12 soft almond macaroons finely crumbled

6 tablespoons unsalted butter melted and cooled

1/2 cup apricot preserves

2 tablespoons brandy

1-1/2 cups chilled whipping cream

3 tablespoons granulated sugar

additional toasted sliced almonds

Directions:

1. Combine first 5 ingredients in heavy large saucepan.
2. Stir over medium heat until sugar dissolves and syrup comes to simmer.
3. Using slotted spoon transfer berries to small bowl.
4. Add half of apple slices to simmering syrup and cook 12 minutes.
5. Using slotted spoon transfer apples to sieve set over large bowl.
6. Press apples to extract excess syrup then reserve syrup.
7. Transfer apples to another bowl and repeat cooking and draining with remaining apples.
8. Return berries and drained syrup to same saucepan.
9. Boil syrup until thickened and reduced to 1-2/3 cups about 5 minutes.
10. Transfer boysenberry sauce to small bowl then cover and refrigerate.
11. Position rack in center of oven and preheat to 350 then coat spring form with butter.
12. Crumble cake onto baking sheet then bake 15 minutes and cool but maintain oven temperature.
13. Finely grind crumbled cake in processor then sprinkle 1/3 of cake crumbs in bottom of pan.
14. Sprinkle 2/3 cup almonds over top then sprinkle 1/3 of macaroons over then half the apple slices.
15. Mix apricot preserves and brandy in small bowl then spread half of apricot mixture over apples.
16. Repeat layering with half of remaining crumbs, almonds, macaroons and butter.
17. Press top firmly to compact cake then place cake on baking sheet.
18. Bake 45 minutes until top is golden covering loosely with foil for last 15 minutes.
19. Transfer cake to rack then press top firmly to compact cake.
20. Cool cake in pan on rack then cover and chill overnight.
21. Run small sharp knife around sides of pan to loosen cake then release pan sides.
22. Whip cream and 3 tablespoons sugar to firm peaks then spread over top and sides of cake.
23. Press additional almond slices onto sides of cake then refrigerate at least 1 hour.
24. Cut cake into wedges then spoon reserved boysenberry sauce over top.

By RecipeOfHealth.com