- Details
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Parent Category: Recipes
Sweetheart Cakes
12 slices pound cake 1/4 to 1/3 inches thick
3 tablespoons finely chopped walnuts
2-3 tablespoons raspberry preserves
1 tablespoon cream of sherry
1-1/2 cups powdered sugar
4 teaspoons water
4 teaspoons light corn syrup
1/4 teaspoon almond extract
1-2 drops red cake coloring
1. Using a 2" heart shaped cookie cutter, cut heart
shapes from cake slices.
2. Combine walnuts with enough preserves to make
a thick paste. Sandwich cakes together by pairs
with nut-preserves paste; brush tops with sherry.
3. Combine powdered sugar and corn syrup in medium
bowl over barely simmering water. Heat stirring
often, until frosting is fluid and pourable.
Remove from heat, reserve about 2 tablespoons
for decorating. Stir in almond extract and
food coloring in remaining frosting. Space
filled cakes 1-inch apart on wire rack set over
wax paper.
4. Pour frosting over cakes to cover topes and
sides evenly. Let dry. Then pipe reserved white
frosting through a writing tip in designs on top of
cakes. When frosting is dry, place cakes on plate,
cover and place in the refrigerator. Will keep
for several days.
