A Gem of a Cake

The General Foods Kitchens Cookbook, 1959 Random House.

Crown Jewel Cake

8 packages raspberry-flavored gelatin
6 quarts (24 cups) hot water
8 packages cherry-flavored gelatin
1 1/2 cups butter or margarine, softened
2 1/4 cups sugar
4 cups graham cracker crumbs
6 cups pinapple juice
6 packages strawberry-flavored gelatin
2 quarts whipping cream

The day before serving: Dissolve the raspberry geatin in 3 quarts (12 cups) of the hot water. Pour into shallow pans to a depth of about 1/2 inch. Then dissolve cherry-flavored gelatin in remaining 3 quarts (12 cups) hot water and pour into shallow pans. Chill until firm.

The next day, or when to use, cut into 1/2 inch cubes, using knife dipped in hot water.

Combine butter, 3/4 cup of the sugar, and the graham cracker crumbs and mix well. Press onto bottoms of six 9-inch spring-form pans, or four 13x9x2 inch pans. Chill overnight.

At least six hours before serving: Heat pineapple juice to boiling. Dissolve 3 packages of the strawberry gelatin together in 3 cups of the hot juice. Add 3/4 cup sugar and stir until dissolved. In seperate bowl, dissolve remaining gelatin in remaining 3/4 cup sugar. Cool both mixtures until slightly thickened.

Whip cream, 1 quart at a time, until cream mounds and holds its shape. Fold 1 bowl of the slightly thickened gelatin into each batch of whipped cream. Fold half the raspberry cubes and half the cherry cubes into each batch of cream mixture. Spoon over crumbs in pans. Chill until firm - at least 4 hours. Remove sides of the spring-form pans and slice cake to serve; or if molded in 13x9x2 inch pans, cut in squares. Serves 100. Note: Ladyfinger halves may be used to line pans instead of the graham crackern mixture. Takes 12 packages of ladyfingers to line pans.