Ingredients;
• 2 fluid ounces vanilla vodka
• 1 fluid ounce cranberry juice
• 1 fluid ounce pineapple juice
• 1/2 fluid ounce amaretto (almond flavored liqueur)
• 1/2 fluid ounce white creme de cacao
Directions;
Pour the vodka, cranberry juice, pineapple juice, amaretto, and creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve
Ingredients;
1 lb butter (use margarine for pareve)
1 lb sugar
8 eggs
1 tsp lemon essence
2 tsp lime rind (zested)
2 tsp almond essence
2 tsp vanilla
1 lb all-purpose flour (use 1/2 cassava flour + 1/2 lb rice flour for gluten-free)
4 tsp baking powder
2 tsp mixed spice
1/2 tsp grated nutmeg
1 lb pitted prunes
1 lb raisins
1 lb currants
1 bottle cherry brandy
1 bottle rum and/or Bailey’s
2 tbsp Angostura bitters
1 lb brown sugar
1/2 cup boiling hot water
1 more bottle of rum
Directions;
Up to 5 days before you make the cake, chop up all the fruits for the fruit base. Place in a large bowl, pour in Angostura bitters, cherry brandy and rum. Leave in a cool corner, covered, to soak up the liquor. As I said 3-5 days before is the best option, 24 hours minimum if you must be ‘so last-minute’!
On the Day Of:
Blend Fruit Base:
I pour the soaked fruit and juices into a blender and blend until thick and still a bit chunky (like tomato sauce)
Prepare Browning:
Burn sugar until caramelized, add hot water gradually. Mix well and leave to cool. Please be extra careful at this stage as a ‘browning’ burn is NOT a fun thing Once that is done Preheat oven to 250F (no that’s not a typo) Cream the butter and sugar. Add eggs one at a time, mixing to incorporate Add lemon essence, lemon zest, almond essence and vanilla Mix and sift flour, baking powder, mixed spice and nutmeg. Gradually add sifted ingredients to creamed mixture Mix in fruit base puree and ‘browning’
Pour batter into greased tins that have been doubly lined with brown paper or parchment paper Bake for 3 hours
Once removed from the oven soak the tops with equal portions of the remaining bottle of rum
Ingredients;
• 2 cups sugar
• 1 cup butter, room temperature
• 1/2 cup vegetable oil
• 5 eggs, separated
• 2 cups flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1/2 cup ground pecans
• 2 cups fresh grated frozen coconut
• 8 ounces cream cheese, at room temperature
• 2 pounds powdered sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk
• 1 cup crushed fresh pineapple
• 1 cup pecan pieces
Directions;
Preheat the oven to 350 degrees. Lightly grease and flour 3 (8-inch) cake pans. Using an electric mixer, cream the sugar with 1/2 cup of the butter. With the mixer running, add the oil and incorporate thoroughly. Add the egg yolks, 1 at a time, beating well after each yolk. Sift the flour and baking soda together. Add the ground pecans to the flour mixture. Alternately add the flour mixture and buttermilk to the egg mixture.
Mix thoroughly. Fold in 1 cup of the coconut. Using an electric mixer, beat the egg whites until stiff. Fold the egg whites into the cake batter. Pour the batter into the prepared pans. Bake the cakes for about 25 to 30 minutes or until the center of each cake is set. Remove the cakes from the oven and cool on a wire cake. After the cakes have cooled, invert each cake onto a piece of parchment paper. Set the cakes aside.
Using an electric mixer, cream the remaining butter with the cream cheese. Add the powdered sugar, vanilla, milk and pineapple. Mix well. Fold in the pecans. Slice each cake in half, horizontally. Spread a thin layer of the frosting on top of each cake. Place the layers of cake on top of each other. Place the cake on a serving platter. Ice the sides of the cake with the remaining frosting. Sprinkle the top of the cake with the remaining coconut.
Ingredients;
• Currants 1 lb. 12 oz. (800g.)
• Sultanas, 1lb. (450g.)
• Raisins, 9 oz./25 oz 250 g.
• Shredded Almonds, 7 oz. (200g.)
• Glace Cherries, 70z (200g.)
• Peel,cut,mixed, 70z (200g.)
• Flour, 1lb 3oz. (525 g.)
• Salt, 1 teaspoon
• Mixed Spice, 2 1/2 tsp.
• Butter, 1lb. (450g.)
• Brown sugar, 1lb. (450g.)
• Black treacle (molasses), 2 tbsp.
• Orange and Lemon zest, 1 1/2 tsp. each
• Eggs, 8 large
• Pure Vanilla, 1 1/2 tsp.
• Brandy, 4 tbsp.
Directions;
Grease a 12-inch (30 cm) tin and line it with three layers of greaseproof paper, extending about 2″ above the top of the tin. Then tie a thick band of folded newspaper around the outside of the tin to protect the edge of the cake from over cooking, and have a suitable sized piece of brown paper to put over the cake if it is in danger of overbrowning. Note: cake will done when a toothpick inserted into center comes out clean.
Mix dried fruit with halved cherries and the peel with a tablespoon or two of the flour in bowl.
In another bowl, sift flour, salt and the spices.
In a third bowl, cream the butter and sugar until light and fluffy. Add molasses, zests and vanilla.
To this mixture, add the eggs, one by one with a tablespoon full of flour with each and beat well. Fold in the fruit and remaining flour plus the brandy. Mix well.
Turn mixture into the prepared tin and smooth down with tablespoon making a slight hollow in the center.
You may leave the cake over night or till ready to bake.
Pre-heat oven to 300 degrees F., (150 degrees C, Gas mark 2) bake cake in center of the oven for 1-1/2 hours. Reduce heat to 275 degrees F, (40 degrees C, Gas mark 1) for the remaining baking time (3 to 4 hours) or until the top of cake feels firm to the touch and toothpick comes out clean and dry. Watch cake as it bakes. Cover if it looks like it might overbrown.
Cool cooked cake in tin then remove paper and turn upside down onto a board. Make small holes into the cake with skewers and pour on some extra brandy.
When brandy is absorbed wrap cakes in double layer of greaseproof paper and then a layer of foil. Seal and store in airtight container and place in a cool place for at least a month. Cake should be finished at least two weeks prior to need so flavors will mellow. Ice with Royal Icing or Fondant Icing.
Ingredients;
Dough
• 250 ml milk lukewarm
• 50 grams Sugar
• 20 gram Yeast
• 1 large Egg
• 500 gram Butter melted
• 500 gram Flour
Walnut Glaze
250 gram Butter melted
• 20 gram Sugar
• 50 gram walnuts ground
Directions;
Dissolve the yeast and 3 tablespoons of the flour in the lukewarm milk. Let rise for half an hour. Mix in the egg (and butter), knead into the remaining flour and let rise for 1 hour. Mix sugar and walnuts together.
Make long strips from the dough. Apply a thin layer of oil or butter to the baking tool and wrap the dough strips around it. Tuck in the ends and press it together a bit with your palms so it won’t unroll. Grill it over charcoal — medium heat. Brush with melted butter while it is grilling. When it is half finished (light golden color), roll it in the ground walnut and sugar and grill it till it has the golden brown color seen on the photo.
When finished, tap the tool on a hard surface with the pointed edge down and the cake will slide off “smoking like a chimney”.
Ingredients;
• 1 1/2 c. flour
• 1 c. sugar
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 eggs, beaten
• 3/4 oil
• 1 tsp. vanilla
• 1 c. grated carrots
• 1 c. walnuts, chopped
• 1 c. prunes, pitted, chopped, raisins may be substituted for prunes
• Frost with lemon frosting or favorite lemon frosting:
• 2 cups powdered sugar 1 lemon juiced and grated lemon rind
• (add more sugar or lemon juice to desired consistancy.)
Directions;
• Mix dry ingredients with oil, vanilla and beaten eggs; stir in remaining ingredients. Bake in 9×13 pan in moderate oven, 350 degrees for about 1 hour.
• After frosting cake decorate with fruit of choice or nuts or flowers.
Ingredients;
• 16 or 20 ounce (large) can of crushed pineapple, in its own juice
• 2 cups flour
• 2 cups sugar
• 2 tsp. baking soda
• 2 eggs
• 1 1/2 cup walnuts or pecans
• 2 tsp. vanilla
Directions;
The directions couldn’t be simpler. Grease and flour 13 x 9 x 2″ baking pan and preheat the oven to 350*. Mix all the cake ingredients together by hand and then pour the mixture into the pan. Bake for 40 minutes, when the top of the cake springs back when lightly touched
Ingredients;
2 c. sugar
2 c. flour (self-rising)
2 tsp. soda
1/2 tsp. salt
1 lg. can crushed pineapple (in heavy syrup)
1 c. chopped nuts
2 beaten eggs
1 tsp. vanilla
ICING:
1 (8 oz.) pkg. cream cheese
1 1/2 c. powdered sugar
1/2 stick butter
Cool Whip
Directions;
Blend sugar, flour, soda, salt, pineapple, nuts, eggs, and vanilla. Pour in greased and floured 9 x 13 inch pan. Bake at 350 degrees for 30 minutes.
Icing: Blend cream cheese, powdered sugar, and butter. Add 1 teaspoon vanilla. Mix well. Fold in large carton of Cool Whip. Add nuts on top. Refrigerate.
Ingredients:
• 1 pound raisins
• 1/2 pound currants
• 1/4 pound prunes
• 1 c dark rum
• 1 1/2 pounds packed brown sugar (3 1/4 cups)
• 1/2 pound butter
• 6 beaten eggs
• 1/2 pound flour
• 1/2 t baking powder
• 1 teaspoon mixed spice (nutmeg, cinnamon, cloves and allspice)
• 1/4 pound mixed fruit peel
• 1/4 pound chopped nuts
Directions;
Wash and dry fruit, then put through food processor to chop. Soak in 3/4 c rum in covered container for at least three weeks, stirring every few days. When ready, make cake:
Heat 1 pound brown sugar in heavy bottomed frying pan until melted; simmer until dark dark dark brown. Let cool (If you live in a city, you can probably find “burnt sugar” in specialty markets like West Indies, and some Latin markets. The commercial sugar makes a blacker cake.
Cream butter and remaining brown sugar. Add eggs a little at a time. Add soaked fruits with their liquid, and enough caramelized sugar to make it as dark as desired. Add dry ingredients and nuts.Pour batter into 9 or 10″ springform pan, greased and bottom lined with waxed paper. Bake at 300 degrees for about 2 to 2 1/2 hours. Sprinkle some of the remaining 1/4 cup rum over cake immediately after removing it from the oven. Repeat a few times. Allow cake to remain in pan for 2-3 days.
ICING THE CAKE
Remove cake from pan and place on cake plate. Roll out almond paste to a circle big enough to drape over the cake, covering top and sides. Smooth tightly over the cake and trim bottom edges. Allow to dry for a day before adding royal icing.Make Royal Icing (this is an icing that becomes quite hard): Beat 2 egg whites to a froth. Add 1 pound confectioner’s sugar, a little at a time on low speed. Add juice of one lemon and continue beating until stiff peaks form.
Although there are many variations on the Italian Wedding Soup recipe, the basic ingredients are:
pasta
little meatballs
spinach
broth
ingredients
2 cups (4 sticks) unsalted butter, room temperature
1 cup powdered sugar plus more for coating
2 tablespoons vanilla extract
1 teaspoon salt
1 cup shelled unsalted natural pistachios (about 4 ounces), chopped
1 cup dried tart cherries or dried cranberries
3 1/3 cups sifted cake flour
1 2/3 cups sifted all purpose flour
(more…)
