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recipe of the week | indian | mughlai
| chinese | litebite |
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ORANGE DELIGHT | FRUIT CAKE WITH A PUNCH |
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ORANGE DELIGHT
INGREDIENTS
12 large oranges, 2 quarts (2 l) vanilla ice cream, ¾ cup (185 ml) orange juice
concentrate (chilled), finely grated rind of 1 orange, few drops of orange food coloring
(optional).
METHOD
Cut top third from each orange. Using a small knife, loosen orange flesh from just inside
skin. Carefully scoop down into the oranges & remove as much flesh & membrane as
possible. Reserve orange flesh for fruit juice.
Remove ice cream from freezer & allow to soften slightly. Place in
large mixing bowl &, using a spoon, stir in remaining ingredients.
Place orange shells on baking trays. Spoon ice cream into shells until
almost full (the filling will expand when frozen).
Place in freezer for 2 hours, then remove & wrap in plastic wrap.
Return to freezer. Place them in refrigerator for 30 minutes before serving. The ice cream
filling will soften slightly & the orange shells will collect a frosty 'bloom'.
HOW TO SERVE
Serve topped with orange leaves or blossoms if in season.
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FRUIT CAKE WITH A PUNCH
INGREDIENTS
1 cup (250 ml) water, 1 cup (250 ml) brown sugar, ½ lb (225 g) butter, 1½ cups (375 ml)
raisins, chopped, 3 cups (750 ml) golden raisins, 12/3 cups (415 ml)
glace cherries, chopped, 1/3 cup (85 ml) candied mixed peel,
1/3 cup (85 ml) glace pineapple (chopped), ½ tsp (2.5
ml) cinnamon, ½ tsp (2.5 ml) nutmeg, ½ tsp (2.5 ml) ginger, ½ tsp (2.5 ml)
allspice, 1 tsp (5 ml) baking soda, 3 eggs, 3 cups (750 ml) flour, 4 tsp (20 ml) baking
powder,
¼ cup (60 ml) rum.
METHOD
Preheat oven to 350ºF (180ºC). In large saucepan place water, brown sugar, butter, all
the fruits, spices & baking soda. Cook over low heat to melt butter & blend
ingredients. Allow to cool. Sift flour together with baking powder. Add flour
& eggs to fruit mixture & mix evenly.
Place mixture in double-lined 8 inch (20 cm) square cake tin. (Use buttered brown paper, cutting paper 2 inches (5 cm) taller than tin.) Bake for 2
hours.
When done, carefully turn out on cake rack & remove paper from base
& sides.
HOW TO SERVE
Drizzle rum over warm cake. Allow to cool completely. Wrap in wax paper & alluminium
foil to store. |
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