By now you are knee deep in Christmas with church programs and dinners, Sunday school luncheons, charitable projects, etc., as you should be this time of year.
At our small church’s nativity presentation, our daughter Lee was a “wise person,” what with the congregation running short on guys who would serve. All was well until I discovered showing beneath her wise man robe her bright red, white-laced sneakers. Probably not the normal footwear for seers of 2,000 years ago.
There is no better time than Christmas to let people know that you care about them: Send cards, write notes of appreciation, invite them for a meal or for coffee and dessert, and especially remember your members who are in nursing homes.
That said, this is my Christmas present to you.
It is easily made, pretty in presentation, and a good-tasting cake. I don’t normally use cake mixes, but for this recipe I do. Instead of the mix, you may make a white or yellow two-layer cake, using your favorite recipe.
I have read bios of people, mostly women, which say, “Creates her own recipes.”
That may be true, but changing from shortening to butter or from ⅓ to ½ teaspoon of salt is not creating a recipe.
I claim to have “invented” this one and hope I am not fibbing because somewhere I may have seen, but don’t remember, a similar recipe. Therefore, I’m claiming this one. You can alter it by using strawberry preserves instead of the apricot to make the cake colors in keeping with the season, but the sweet/tart taste of the apricot complements the sweet layers and whipped cream. You may want to use more preserves.
I hope each of you has a joyful holiday as we celebrate the birth of our Lord.
Denver Downs Delight
1 1¼-pound box white cake mix
1 pint heavy cream
2 tablespoons extra fine confectioners sugar
1 18-ounce jar apricot preserves
½ teaspoon vanilla flavoring
Prepare cake mix according to directions, baking in 2 9-inch pans. Cool in pans for 2 minutes, then invert layers onto wire rack and cool.
When completely cool, split layers in half horizontally to make 4 layers. Put a layer on cake serving plate cut side up. Spread on ⅓ of the preserves. Repeat with other 3 layers, leaving top layer without preserves. Cover and refrigerate.
A short time before serving, beat the cream, adding the vanilla and sugar. Frost sides and top layer generously with the whipped cream. Refrigerate until serving time. Serves 8-10.
(Optional: Place a canned apricot half on each serving plate beside cake slice. Also optional: Pat dry canned apricot halves, cut into pieces, and decorate top of cake.)