If you need an Italian dessert to go with your spaghetti or lasagna, then look no further than this spumoni cake. Using maraschino cherries and cherry juice along with almond flavoring makes this mouthwatering cake a real winner. The pistachio pudding takes it over the top. Your whole family will love this unique cake recipe. Smart Recipes, European Recipes, Eggs Recipes, Recipes Eggs European Italian Spumoni Cake Italian Spumoni Cake Recipe | RecipeSavants.com PT1H30M Serves 12 Ingredients: 1 Cup Butter 0.5 Cup Vegetable Shortening 3 Cups Sugar 5 Large Eggs 3 Cups All-Purpose Flour 2 Teaspoons Baking Powder 0.25 Teaspoon Salt 0.5 Cup Milk 0.5 Cup Buttermilk 2 Teaspoons Pure Vanilla Extract 0.5 Instant Chocolate Pudding Mix 0.5 Instant Pistachio Pudding Mix 0.5 Cup Maraschino Cherries 2 Tablespoons Maraschino Cherry Juice 3 Drops Red Food Coloring 0.5 Teaspoon Almond Extract 3 Drops Green Food Coloring 4 Cups Heavy Whipping Cream 0.5 Cup Powdered Sugar 1 Teaspoon Rum Extract 0.5 Cup Sliced Almonds Preheat oven to 350 degrees. Grease and flour 3 (8-inch) cake pans and set aside. In a stand mixer on high speed, add butter & shortening and beat until fluffy. Gradually add sugar 1 cup at a time, mixing well between each addition. Add eggs one at a time and mix between additions. In a large bowl, sift flour, baking powder & salt together. In a medium bowl, pour both milks and vanilla and whisk to combine. Gradually add mixtures to the butter mixture, alternating milk mixture and dry ingredients. Mix until just combined. Arrange 3 large bowls on work surface and divide batter between them. In the first bowl, add chocolate pudding mix and stir until combined. In the second bowl, add cherries, cherry juice, almond extract and red food coloring. Stir until combined. In the third bowl, add pistachio pudding mix and green food coloring and stir until combined. Pour each mixture into separate pans. Bake for 25 minutes, until toothpick inserted in the center of cakes comes out clean. Allow cakes to completely cool. Meanwhile in the bowl of a food processor, add whipping cream, sugar, and rum extract and beat until stiff peaks form. Layer cakes starting with chocolate, pistachio, and cherry. Frost between each layer and frost sides and top. Sprinkle top of the cake with almonds.

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