Recipe - Fresh Orange Wedding Cake Pt 2

See part 1

saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or
until apricots are tender.

Combine One fourth cup orange juice and half of the apricot mixture in a blender
or food processor, and process until smooth; pour into an extralarge bowl.
Repeat procedure with remaining apricot mixture and One fourth cup orange juice,
except leave mixture in blender. Sprinkle the gelatin over remaining 11/2
cups orange juice in a saucepan; let stand 1 minute. Cook over low heat 10
minutes, stirring until gelatin dissolves. Add gelatin mixture to apricot
mixture in blender, and process until smooth. Add to the apricot mixture in
bowl, stirring until wellblended. Place bowl over another extralarge bowl
filled with ice; let stand until apricot mixture is chilled and thickened
(about 30 minutes), stirring frequently and scraping sides of bowl. (If
mixture sets up too much, whisk it until it becomes like pudding again.)
Remove bowl from ice.

Combine egg whites (at room temperature), sugar, water, and corn syrup in
an extralarge straightsided bowl. Place bowl over simmering water in a
large saucepan (water should not touch bottom of bowl). Beat egg white
mixture at medium speed of a mixer 7 minutes. Increase speed to high; beat
for 10 minutes or until mixture is smooth and satiny and stiff peaks begin
to form. Remove bowl from simmering water; beat in vanilla.

Fold egg white mixture into apricot mixture; cover and chill at least 8
hours or up to 4 days. Yield: 12 cups.

INSTRUCTIONS FOR BUTTERCREAM FROSTING: Cream margarine and cream cheese at
medium speed of a mixer until light and fluffy. Add vanilla and salt; beat
well. Gradually add sugar and milk, beating at low speed. Increase speed to
high, and beat until wellblended and spreadable. Yield: 2 cups.

This cake serves about 125 people. The nutritional analysis is based on a
single slice.

Per serving: 91 Calories; 1g Fat (10% calories from fat); 1g Protein; 20g
Carbohydrate; 2mg Cholesterol; 33mg Sodium

NOTES : We recommend you have the April 1995 issue of Cooking Light on hand
before you begin to make the wedding cake. Beginning on page 84 are
important tips on chosing equipment, baking the cake, and final assembly.
Avoid making more than 6 cups of frosting in one batch or it will be
difficult to beat using a handheld mixer. If frosting is made ahead and
chilled, add a small amount of milk, a teaspoon at a time, and beat until
spreadable.

Recipe by: Susan G. Purdy, Cooking Light, April 1995, page 84

Posted to MCRecipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.