In the Kitchen: (Sp)icebox Cake

My uncle’s vocation may be complicated (law), but he’s not. At all.  He’s a man of simple tastes.
He likes red wine (and will cheerfully try any bottle I give him regardless of price), makes delicious macaroni and tomatoes, when he mans the grill he flips epic burgers, and his favorite dessert (at least as far as I know) is icebox cake. So simple- a concoction of chocolate wafers and whipped cream that just takes a little bit of assembly and after 6+ hours in the fridge tastes a lot like a chocolate cake.
For something a little different, pick up a box of Anna’s ginger wafers and a pint of heavy whipping cream to create a sweet, rich finish to a hearty fall meal.
Uncle Mark’s Spicebox Cake
(serves 4 to 6)
1 pkg (5.25 oz) of Anna’s ginger thins
1/2 pint heavy whipping cream
3 Tbsp powdered sugar
a dash of vanilla
a pinch of freshly ground nutmeg
a sprinkle of ground cloves
a smattering of ground cinnamon, and more for decoration
a glass of milk or mug of tea (See Step #5)
  1. Beat the whipping cream with sugar, vanilla, and spices until stiff peaks form.
  2. Makes stacks of wafers, using a bloop! (rounded tsp?) of cream between each. Offset each by an inch or so. Put any broken wafers aside.
  3. After you have several stacks, line them up horizontally and cover with the remaining cream.
  4. Cover cake with saran wrap and refrigerate for at least 6 hours- longer if you like a cakier texture.
  5. While you wait, take broken wafers and milk (or tea) and plunk yourself down on the couch for a snack.
  6. Before serving, shake a bit more ground cinnamon on top.
Can be refrigerated another day and a half, or frozen if you don’t plan on snarfing the whole thing down yourself.
Note: Log o’ cake not your thing? Make a torte from the bottom up by placing 5 wafers on a plate, topping with a bit of cream, and repeating layer by layer until you’re out of wafers. Cover with cream and a sprinkle of cinnamon.

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