Categories: Cakes - Frosting - Icing
Ingredients
- 2 16 oz. pkg. pound cake mix
- Red paste food coloring
- 2 Tbsp. orange juice
- 1/2 cup seedless red raspberry jam
- 2 Tbsp. light corn syrup
- 2 7 oz. pkg. marzipan
- Sugared Raspberries and Mint Leaves (optional)
Directions
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Grease and flour two 9 × 5 × 3-inch loaf pans; set aside.
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Prepare pound cake mixes according to package directions (prepare each batter separately; do not make a double batch at one time). Spread batter from one mix in one of the prepared pans.
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Stir enough food coloring into second batter to tint it pink; spread in the second pan.
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Bake cakes according to package directions or until cakes spring back when lightly touched. Cool in pans on a rack 10 minutes; remove from pans; cool completely.
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To assemble, trim crusts rom the sides, ends and top of each pound cake to make evenly shaped loaves. Trim loaves again so each measures 7 1/2 × 4 × 1 1/2 inches.
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Cut the plain loaf into 4 evenly shaped logs measuring 7 1/2 × 1 × 3/4 inches. Cut the pink loaf into 5 logs measuring 7 1/2 × 1 × 3/4 inches.
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Assemble cake using 5 pink logs and 4 plain logs. (Use remaining cake pieces for trifle or other desserts at another time.) Drizzle the 9 logs with orange juice; set aside.
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In a small saucepan combine the raspberry jam and corn syrup; heat and stir over low heat until jam is melted and mixture is smooth; set aside.
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In a bowl, knead marzipan with hands to soften. Sprinkle both ides of the marzipan with powdered sugar; roll marzipan between 2 sheets of waxed paper to a 12 × 8-inch rectangle. (If desired, roll marzipan to a 15 × 8-inch rectangle; trim off 3 inches from short side and use this to cut shapes for garnishes.) Brush off any excess sugar.
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Remove top sheet of waxed paper. Place a plain-colored cake log crosswise in the center of marzipan sheet. Brush jam mixture on all sides of first cake log. Place pink logs on each side of first log and brush them with more of the jam.
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For second layer, place another pink log on top of the plain log and plain logs on top of the first pink logs, brushing all sides with jam. Repeat layering with remaining cake logs, alternating coloring to make a checkerboard pattern. Press cake logs together.
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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. Crimp edges of marzipan to seal, decorate top with marzipan trimmings as desired. Carefully transfer to a serving plate . Using a serrated knife, trim cake and marzipan to make each end even.
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Let cake stand, covered for several hour or overnight before serving. Garnish with Sugared Raspberries and Mint Leaves.
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Sugared Raspberries and Mint leaves: Place 2 tsp. dried egg whites (available in cake decorating stores) and 1/4 cup water in a 6-ounce custard cup, stir together with a wore whisk or fork. Place superfine or granulated sugar in a shallow dish. Using a pastry brush, brush egg white mixture onto berries and leaves; roll in sugar. Allow to dry on a wire rack. Arrange atop marzipan frosting.