Spumoni Cake Jars Recipes

ITALIAN SPUMONI CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups.
• Make cake mix as directed on box; divide batter evenly into 2 bowls. Add 3/4 box pudding mix to 1 of the bowls; mix well. To other bowl, add cherry juice; mix well.
• Divide pistachio batter evenly among muffins cups. Divide cherry batter evenly over pistachio batter in muffin cups.
• Bake cupcakes and cool completely as directed on box.
• Frost cupcakes with frosting. Top each with cherry.

SLOW-COOKER SPUMONI CAKE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Transfer to a greased 5-qt. slow cooker. Prepare cake mix batter according to package directions, folding cherries into batter. Pour into slow cooker., Cook, covered, on low about 4 hours, until edges of cake are golden brown., Remove slow-cooker insert; sprinkle cake with baking chips and chocolate chips. Let cake stand, uncovered, 10 minutes. Sprinkle with pistachios before serving.

SPUMONI CAKE

Steps:

• Preheat oven to 350°; grease three 8 inch layer pans.
• Mix together cake mix, eggs, water and oil; beat for 2 minutes. Divide batter evenly into 3 separate bowls.
• Mix ingredients for one of the layers into each bowl of batter; pour into prepared pans.
• Bake for about 25 minutes or until picks inserted in centers come out clean.
• Let cakes cool in pans for 5 minutes, then remove to rack and cool completely.
• Meanwhile, chill large bowl and beaters thoroughly.
• Combine cold whipping cream, sugar and rum extract in chilled bowl.
• Beat with electric mixer at high speed until stiff peaks form. To test, lift beaters from whipped cream - stiff peaks should remain on surface.
• Layer cake with chocolate on bottom, then pistaschio, then cherry, frosting with whipped cream between each layer then top and sides of cake. Sprinkle almonds on top.

SPUMONI CAKE JARS

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and line a 9-by-13-inch baking pan with parchment paper.
• In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In a separate, medium bowl, whisk together the buttermilk, oil, vanilla and egg. Add the wet ingredients to the dry ingredients and stir to combine. Whisk in the coffee.
• Pour the batter into the prepared pan and spread it out; it will be a thin layer of cake! Bake until a toothpick inserted into the center comes out clean; begin checking for doneness at 18 minutes.
• Let cool in the pan completely.
• For the frosting: Combine the butter, mascarpone, powdered sugar, salt and lemon zest in a bowl and mix until just combined. Add the vanilla and almond extracts and mix to combine. Divide the frosting into 2 bowls. Stir the pistachios and green food coloring into one half and the chopped maraschino cherries into the other half.
• To assemble, crumble the cake with your hands and press a small handful into the bottom of a 4-ounce jar, packing firmly, to make a 1/2-inch-thick layer. Spread a layer of frosting (either flavor) on top to make a 1/4-inch layer, then add another 1/2-inch layer of packed cake. Top with a 1/4-inch layer of the other flavor of frosting and smooth out the top. Add a squirt of the canned whipped cream. Finish with a pinch of nonpareils and a whole cherry. Continue with the remaining jars. Serve immediately. (To make ahead, assemble the jars but don't include the canned whipped cream, nonpareils or whole cherries. Refrigerate, covered. Add the whipped cream, nonpareils and whole cherries immediately before serving.)

SPUMONI CAKE - A TASE OF OLD ITALY!

Steps:

• Basic cake: Mix and bake in a 9" x 13" pan that has been buttered and flour coated. Bake at 325 F (actual or 350 F set) in a convection oven or 350 F in a conventional oven. Bake time approximately 35 - 40 minutes. (The usual check with a dry toothpick to come out clean) Let cool in pan, turn out on cooling racks. Cool for 2 -3 hours, at least. Cut the cake into 6 ½" x 9" halves, and again horizontally to make 4 layers. Icing: Chop the dried cherries into 1/8" or so bits, and microwave them briefly (30 seconds?) in the Cherry Kijafa (use a covered container, then chill in the 'fridge to room temp) - Just enough to get them to plump up a bit, but not lose the alcohol content of the liqueur. Mix all the ingredients. Beat for 2 minutes. Add a bit of red (and blue if it is too "Valentine pink") food coloring if desired. Adjust the consistency with more of milk if needed. (More Kijafa works, but the icing begins to curdle and separate) Ice the cake. Chill in the 'fridge for an hour or so. Note that there are other cherry liqueurs, but be sure to use a sweet one. For the teetotalers, Grenadine will work just fine. Also, some Spumoni uses Strawberry instead