No-Bake "mock Cake"
- Ready In:
- 1hr 10mins
- Ingredients:
- 3
- Serves:
-
6-9
ingredients
- 1 (10 ounce) jar apple butter
- 1 (18 ounce) jar peanut butter
- 1 loaf maple cinnamon-swirl bread (or other sweet bread)
directions
- Cut off the crusts of the bread as close to the crust as possible.
- Figure out how you will need to cut some of the slices in order to make several layers in the pan, as close to the edges as possible.
- Spread the apple butter on the top of the bread for the first layer and set into the pan.
- Spread peanut butter on the bread for the second layer, set in the pan with the peanut butter side up.
- Spread apple butter on the bread for the next layer, turn these slices over so the peanut butter and apple butter are mingling ( just like making a regular sandwich) leaving the top "plain" for now.
- Depending on the size of the pan, continue until it reaches the top of the pan. I was able to get three layers from one small loaf of bread. Just make sure the top layer is plain for now.
- Put plastic wrap on top of the "cake" pressing it down onto the top.
- Using a couple of cans or jars, lay them on top, to weight it all down and help "mingle" the flavors.
- Put in the fridge for at least 1 hour, moving the cans / jars around every so often to distribute the weight evenly.
- After that, remove the cans / jars and the plastic wrap.
- Spread apple butter on the top layer, cover the pan with foil (it won't stick to the spread on top as much) and return to the fridge.
- Slice and serve when you are ready!
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Reviews
-
This actually did not bind well as a cake. I used chunky peanut butter for a added crunch, nutella (chocolate hazelnut spread) and blueberry jam. I weighed this down with a small iron skillet and left in the fridge for several hours. But it still tasted like a nice peanut butter and jelly sandwich. It was a little dry to be mistaken as a cake. So I made a strawberry wine sauce and poured it on top and continued to weigh it down with my iron skillet. But that still wasn't like a cake. It tasted better with the sauce but I still don't think this binded quite well for a cake. But this makes a fantastic pb&j sandwich. I also made this with a cinnamon swirl bread and added in a piece of regular whole wheat bread (because I ran out of the cinnamon swirl to finish it).
RECIPE SUBMITTED BY
Saralaya
United States