HONEY MAID Lemon-Ginger Spice Cake
Prep time30 min
Total time4hr 30min
ServingsMakes 10 servings, 1/10 cake (80 g) each.
Ingredients
- 1 pkg. (4-serving size) vanilla instant pudding mix
- 1½ cups milk
- 1 tsp. ground ginger
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ⅛ tsp. ground allspice
- 1 tub (1 L) frozen whipped topping, thawed, divided
- 18 Honey Maid Wafers
- ¼ cup lemon curd
- ½ 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 Extra
Garnish with lemon slices and fresh mint leaves in addition to the reserved whipped topping, raspberries and ginger. - Crystallized Ginger
Crystallized 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 InformationNutrition Per Serving | |
|---|---|
| Calories | 220 |
| % Daily Value* | |
| Fat 10g | |
| Saturated 7g | |
| Cholesterol 10mg | |
| Sodium 250mg | |
| Carbohydrate 32g | |
| Dietary fiber 1g | |
| Sugars 21g | |
| Protein 3g | |
| Vitamin A | 4 %DV |
| Vitamin C | 4 %DV |
| Calcium | 4 %DV |
| Iron | 4 %DV |
