Chilling the prepared cake makes it easier to slice and helps it stand up tall for serving.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350 degree F. Grease and flour three 9 x1-1/2-inch round baking pans; set aside. In a bowl combine flour, cinnamon, ginger, baking powder, and baking soda; set aside.

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  • In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat 1 minute (mixture will appear curdled). Add flour mixture and water alternately to egg mixture, beating on low speed after each addition. Divide batter between the prepared pans (about 2 cups each).

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  • Bake about 18 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 10 minutes in pans on wire racks. Remove cakes from pans. Cool completely.

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  • While cakes cool, in a small saucepan combine jelly and crushed red pepper. heat over medium-low heat until jelly is just melted and spreadable, stirring frequently. Set aside. Place one layer on serving platter. Top with one-third of the apricot halves, cut side down. Spoon on one-third of the apple jelly mixture (about 1/2 cup). Repeat with remaining cake layers, apricots, and jelly mixture, finishing with jelly mixture. Sprinkle top layer with toasted pine nuts. Chill cake 4 hours before serving. Serve with whipped cream, if desired. Makes 8 to 10 servings.

Nutrition Facts

862 calories; 29 g total fat; 16 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 119 mg cholesterol; 517 mg sodium. 1004 mg potassium; 148 g carbohydrates; 5 g fiber; 66 g sugar; 8 g protein; 3061 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 97 mcg folate; 0 mcg vitamin b12; 172 mg calcium; 6 mg iron;

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