Frankfurter Kranz

Ingredients

• Caramel - covered nuts - 1 cup
• Red currant jelly - 1/2 cup
• Buttercream frosting - 2 cups
• Milk - 1 cup
• Vanilla extract - 1 teaspoon
• Eggs - 4
• Butter - 1 cup, softened
• Sugar - 1 1/2 cups
• Salt - 1/2 teaspoon
• Baking powder - 1 teaspoon
• Flour - 2 cups

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a kranz cake pan.
2. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually beat in the flour mixture alternately with the milk, mixing just until incorporated.
5. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Allow to cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
7. Once the cake is cool, slice it horizontally into three equal layers. Spread each layer with buttercream frosting and red currant jelly.
8. Reassemble the cake and frost the outside with the remaining buttercream. Press the caramel-covered nuts into the frosting. Chill for at least 2 hours before serving.