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HONEY MAID Lemon-Ginger Spice Cake

Prep time

30 min

Total time

4 hr 30 min

Servings

Makes 10 servings
1/10 cake (80 g) each.

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    Ingredients
    • 1 pkg. (4-serving size) vanilla instant pudding mix
    • 1-1/2 cups milk
    • 1 tsp. ground ginger
    • 1/2 tsp. ground cinnamon
    • 1/4 tsp. ground nutmeg
    • 1/8 tsp. ground allspice
    • 1 tub (1 L) frozen whipped topping, thawed, divided
    • 18 Honey Maid Wafers
    • 1/4 cup lemon curd
    • 1/2 cup fresh raspberries
    • 1 Tbsp. coarsely chopped crystallized ginger
Preparation
  • Beat  pudding mix and milk in large bowl with whisk 2 min.; stir in spices and 1/2 cup whipped topping. Let stand 5 min.
  • Meanwhile,  place wafers in single layer on baking sheet; spread evenly with lemon curd.
  • Spread  pudding mixture evenly over lemon curd, covering each wafer without about 1/4 cup of the pudding mixture. Stack wafers, then stand on edge on platter to resemble a loaf cake.
  • Reserve  1/2 cup of remaining whipped topping for later use. Spread top and sides of dessert with remaining whipped topping.
  • Refrigerate  4 hours.
  • Garnish  with reserved whipped topping, raspberries and ginger before serving.

Recipe Tips

Special ExtraGarnish with lemon slices and fresh mint leaves in addition to the reserved whipped topping, raspberries and ginger.

Crystallized GingerCrystallized ginger can be found in the cake decorating section of your supermarket or craft store. Sometimes called candied ginger, it might also be found in the candy section.

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Nutrition Information

Nutrition per serving

  • Calories

    220

  • Total fat

    10g

  • Saturated fat

    7g

  • Cholesterol

    10mg

  • Sodium

    250mg

  • Carbohydrate

    32g

  • Dietary fibre

    1g

  • Sugars

    21g

  • Protein

    3g

  • Vitamin A

    4%DV

  • Vitamin C

    4%DV

  • Calcium

    4%DV

  • Iron

    4%DV