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Ingredients Jump to Instructions ↓

  1. --CAKE--

  2. 1 c (2 sticks) butter, softened

  3. 3 lg Eggs

  4. 2 t Vanilla extract

  5. 1 1/2 t Finely grated peeled

  6. -fresh gingerroot 1 c Unsifted all-purpose flour

  7. 1 t Baking powder

  8. 1/2 t Salt

  9. 2 T Rum (opt.)

  10. --FRUIT GARLAND--

  11. 2 c Cranberry-juice cocktail

  12. 1 c Sugar

  13. 1/2 c Port or red wine

  14. 1 Lemon, quartered

  15. 2 Drops red food coloring

  16. -(opt.) 2 sm Firm Anjou pears

  17. 1 c Water

  18. 10 Thin strips orange peel

  19. 1/4 c Apple jelly

  20. 1/2 c Champagne grapes, preferably

  21. 1. Prepare Cake, Heat oven to

  22. 325'F. Grease and flour a 10-inch ring

  23. mold or tube pan. In large bowl, with electric mixer at medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and gingerroot until well blended. 2. In small bowl, combine flour, baking powder, and salt. With mixer

  24. 30 to 35 minutes or until cake tester inserted in center comes out clean. (Meanwhile, begin step 3.) Cool cake in pan on wire rack

  25. 10 minutes; invert the pan onto wire rack and unmold the cake. Sprinkle rum over cake, if desired, and cool completely.

  26. 3. Prepare Fruit Garland: In 3-quart saucepan, combine cranberry

  27. 1/2 C sugar, the port,

  28. 2 lemon quarters, and the food coloring, if desired. Heat to boiling over low heat; simmer, stirring occasionally while you prepare fruit. Peel one pear and cut in half vertically; remove core from both halves. Place one pear half in simmering juice mixture. After

  29. 5 minutes cut remaining pear half in wedges about 1/4-inch thick and add to juice mixture. Simmer

  30. 2 minutes longer or until wedges are barely tender. Remove from heat and let pear half and wedges stand in juice mixture

  31. 1 hour or until they are rosecolored.

  32. 4. In small saucepan, combine water, remaining

  33. 1/2 C sugar, and 1/4-inch-thick wedges. Drop wedges in simmering sugar mixture and cook

  34. 2 to 3 minutes or until just tender; remove with slotted spoon to drain on paper towels and set aside.

  35. 5. Heat sugar mixture to boiling over high heat; cook until mixture

  36. 12 minutes. Reduce heat to low and add orange-peel strips; cook until soft-about 5 minutes. With fork, remove strips to small dish and set aside to cool completely.

  37. 6. To decorate cake, drain rose-colored pear half and wedges on paper

  38. 1/4-inch-thick wedges for slices that are white inside with a thin rose-colored band around edge. In small bowl in microwave or small saucepan over low heat, melt apple jelly. Brush top of cake with some jelly; arrange all

  39. 3 kinds of pear slices in a leaf-like garland on top of cake. Brush slices with remaining apple jelly. Arrange small clusters of grapes among pear slices and scatter candied orange-peel strips over top. Serve or cover loosely with plastic wrap and refrigerate until serving. Country Living/December/

  40. 92 Scanned & fixed by Di Pahl &

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