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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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The British Royals trace their roots back to Germany, & so does this cake. It was a favourite of Queen Victoria's daughter, Beatrice, who's married name, Battenberg, became Anglicized to Mount Batten. Recipe and pictures from Better Homes & Gardens, December 1996 This does take a lot of time and patience to make but it is so good! Read more ! Ingredients:
2 - 16 oz. pkg. pound cake mix |
2 tbs orange juice |
2 tbs light-coloured corn syrup |
sifted powdered sugar |
red paste of food colouring |
1/2 cup seedless red raspberry jam |
2 - 7 oz. pkgs. marzipan (almond paste) |
sugared raspberries & mint |
Directions:
1. Grease & flour 2 - 9 X 5 X 3 loaf pans & set aside
2. prepare pound cake mixes according to package directions, preparing each cake separately do not make a double batch at one time
3. spread batter from 1 cake into 1 of the prepared pans
4. stir enough food colouring into second batter to tint it pink & spread into the other pan
5. bake according to package directions or till cake spring back when lightly touched
6. cool in pans on a rack 10 minutes, remove from pans & cool completely
7. trim crusts from the sides, end & top of each cake to make evenly shaped loaves
8. trim loaves again so each measures 71/2 x 4 x 11/2
9. cut the plain loaf into 4 evenly shaped logs measuring 71/2 x 1 x 3/4
10. cut the pink loaf into 5 logs measuring 71/2 x 1 x 3/4
11. assemble cake using 5 pink logs & 4 plain logs
12. drizzle the logs with orange juice & set aside
13. in a small saucepan combine the raspberry jam & corn syrup, heat & stir over low heat till jam is melted & mixture is smooth, set aside
14. in a bowl knead marzipan with hands until soft
15. sprinkle both sides of marzipan with powdered sugar & roll between two sheets of waxed paper to a 12 X 8 rectangle
16. brush off any excess sugar
17. remove top sheet of waxed paper & place a plain coloured cake log crosswise in the center of marzipan sheet
18. brush jam mixture on all sides of cake log
19. place at pink logs on each side of first log & brush them with more of the jam
20. for second layer, place another pink log on top of the plain log & plain logs atop the first pink logs brushing all sides with the jam
21. repeat layering with remaining cake logs, alternating colouring to make a checkerboard pattern, pressing cake logs together
22. bring marzipan up & over the sides of cake having edges meet at the top of the cake covering the long sides but not the ends
23. crimp edges of marzipan can to seal & decorate top with marzipan trimmings as desired
24. carefully transfer to a serving plate & using serrated knife, trim cake & marzipan to make each end even
25. let cake stand, covered, for several hours or overnight before serving
26. garnish with sugared berries & mint leaves
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