Not very many people like Christmas cake but this is a much tastier cake to make. When I make up my trays, I always add a few slices.
You will need:
- 2 cups softened butter
- 2 cups sugar
- 6 eggs
- 1 tsp. grated lime peel
- 1 tbsp. fresh lime juice
- 1 tbsp. vanilla
- 1 cup golden, seedless raisins
- 1 1/2 cups chopped pecans
- 1/2 cup finely chopped red and green glace cherries
- 3 cups flour
- pinch of salt
- 1 tsp. baking powder
Preheat oven to 350 degrees. Cream butter and sugar until very fluffy. Add eggs, one at a time, making sure to beat well after each one. Stir in the lime peel, juice and vanilla. Now, slowly beat in the flour, salt and baking powder. When it becomes a little ‘heavy’ for the machine, remove and stir it manually. Fold in the nuts and fruit.
Spoon batter into a well greased and floured bundt pan, baking for about 90 minutes. Poke with a toothpick to be sure it is done. Cool slightly and add the glaze.
- 1/4 cup mango nectar
- 1/4 cup lime juice
- 1/4 cup sugar
Heat only until the sugar has dissolved and pour over the warm cake until it has all been absorbed. Freezes well. When ready to use, thaw to room temperature and slice.
This is a real yummy-yummy cake.
This cake will certainly change your mind on Christmas cakes (especially those of old).
Grapes of Wrath Mocktini
This is a fun drink to make to all dd’s and those who prefer not to drink the other kind of martini, you will need:
- 1 part white grape juice
- 2 parts sparkling “Fre” white wine
- 1 splash of lime juice
Pour all ingredients into a shaker filled with cracked ice and STIR gently. Strain into very cold martini glasses and garnish with 2 -3 frozen green grapes. Voila!
No one needs to know there is a difference between the drinks. Enjoy!
Seared Scallops
Serves 4
- 2 small papaya (seeded, peeled and chopped)
- 2 red bell peppers, seeded and chopped
- 1/2 onion, finely chopped
- 3 tbsp. fresh lime juice
- 1 tbsp. Cilantro
- 1 tsp. seeded and minced jalapeno pepper
- 1 tbsp. olive oil
- 3 tbsp. flour
- pinch each of salt and pepper
- 8 good sized scallops
In a medium bowl combine papaya, peppers, onion, juice and cilantro. Set aside.
In a sealable bag, put the flour, salt, pepper and scallops. Shake to coat surface.
In a large skillet, heat oil over medium heat. Add the scallops and cook only for a couple of minutes until golden in colour. Do not over cook or they will be like rubber.
To plate, add a generous spoonful of sauce on the plate and place the scallops on top. You now have a new appetizer. There will be many oohs and ahhs over this dish. Now you can just smile and demurely say “you are too kind”.
My Favourite Salad
When you taste this, perhaps it will become your favourite as well.
- Enough Romain lettuce to serve 4
- 1 large fresh orange or yellow pepper
- grape tomatoes
- fresh snow peas
- toasted pine nuts (preferred) or pecans
Preparation:
Wash, spin dry the lettuce and tear into bite sized pieces. Slice the pepper and pea pods in strips. Add the toasted nuts with the tomatoes and carefully toss.
Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- juice of half a l ime
- 2 tsp soy sauce
- 1 clove garlic, minced
- 2 tbsp. chopped fresh parsley
- 3-4 tsp. sugar
- 1 tsp. minced onion
Combine dressing in blender really well and refrigerate until serving the salad.