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Female Speaker: Thinking of serving a great looking Thanks-Giving dessert doesn't have to take a lot of time. In-fact it is so easy I can show you how. We are going to make a really easy Raisin Cranberry Chutney that will be the crown and glory of our dessert. I am going to combine equal parts of whatever dry fruit you have around, but I have golden raisins, apricots and dried cranberries. I am going to add some apple cider or apple juice and some cinnamon.
Then all we have to do is stir this together, bring it to a boil and let it simmer for 20-30 minutes. Our baking experience is simplified by starting with a Betty Crocker, Super Moist white cake mix. We could also use a Golden or a French Vanilla. I am going to prepare it according to the package instructions. I have got one and half teaspoons combined of brown gingers, cloves and all spice that I am going to stir in, as well as a quarter cup of maple syrup. Golden pancake syrup can work really well too.
So I have got two lightly greased pans here and you are going to add an equal amount of batter to each one. Now that the cakes are baked, we are going to let them cool on the cooling rack for about 10 minutes. Just want to run a knife around the edge, really easily, just to loosen them up. Use your hand to help guide the cake out and give it a click, little snap and voila!
Now while the cakes are cooling, I am going to prepare our frosting. I have got Betty Crocker Creamy Deluxe French Vanilla Frosting. I am going to add a tablespoon to each tub of maple syrup. To begin assembling the cake, you take one of your cooled layers and put it topside down on to a platter. I am going to put about a half a tub of frosting into the center of our cake, then I am going to take out our chutney mixer that we made earlier, sprinkle it over this frosting layer so that you have a nice even layer of fruit.
Now we are going to take our other cooled layer but this time we are going to trade over very gently using two hands we are going to have our domed side at the top, up! Now I am going to use this second tub of frosting that we prepared earlier to frost the cake and make it look gorgeous, and I am going to put whole bunch of it right in the middle. And bring this over to the edges, and see how it just eases down.
The crowning glory of this cake is going to be a nice ring of the chutney that we had earlier on. And now you have got a show stopping fall dessert that everyone will enjoy.
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