DUNDEE CAKE WITH HOT MARMALADE SAUCE
Categories Cake Dessert Bake Orange Raisin Almond Whiskey Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For cake:
- Preheat oven to 300°F. Butter 8-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment paper. Sift flour, baking powder, salt, and spice into medium bowl. Using electric mixer, beat butter, sugar, whisky, and grated orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir in dry ingredients, then all dried fruits and candied peel. Transfer batter to prepared pan.
- Bake cake 1 hour. Remove cake from oven. Brush top with 2 tablespoons marmalade. Arrange almonds around edge, pressing lightly to adhere. Bake cake until tester inserted into center comes out clean, about 20 minutes longer. Cool cake completely in pan on rack. (Can be made 3 days ahead. Cover; store at room temperature.) Turn cake out of pan; peel off parchment. Place upright on plate.
- For sauce:
- Combine marmalade and whisky in medium saucepan. Cut all peel and white pith from oranges. Working over bowl to catch juices, cut between membranes, releasing orange segments. Add 2 tablespoons orange juice from bowl to saucepan. Stir over medium-low heat until marmalade melts and sauce is heated through, about 5 minutes. Transfer sauce to serving bowl.
- Serve cake with warm sauce, orange segments, and whipped cream.
BARBECUE TURKEY MEATBALLS
VOSKOS® Nonfat Honey Greek Yogurt adds a hint of sweet to these lean meatballs dressed up with marmalade barbecue sauce. For easy shaping, use a small scoop to form the meatballs, then bake them off in the oven. To party with ease, transfer meatballs and sauce to a slow cooker set on warm or low heat setting to serve. Serve with crunchy pretzel sticks as a fun substitute for wooden picks.
Provided by Voskos
Categories Trusted Brands: Recipes and Tips VOSKOS®
Time 1h5m
Yield 11
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Combine egg, yogurt, bread crumbs, onion, Italian seasoning, salt, and pepper in a large bowl. Add ground turkey; mix well.
- Shape turkey mixture into 1-inch meatballs. Place meatballs in a foil-lined 15x10x1-inch baking pan. Bake about 20 minutes or until meatballs are no longer pink. Drain on paper towels. Add meatballs to warm Marmalade Barbecue Sauce (see below) in a large saucepan. Serve with pretzel sticks as picks.
- Marmalade Barbecue Sauce: Combine barbecue sauce and marmalade in a large saucepan; bring to boiling. Reduce heat and simmer 5 minutes. Serve with meatballs.
Nutrition Facts : Calories 532.5 calories, Carbohydrate 92 g, Cholesterol 63.5 mg, Fat 6.8 g, Fiber 3.4 g, Protein 23.5 g, SaturatedFat 1.4 g, Sodium 3085.5 mg, Sugar 13.6 g
WARM MARMALADE SAUCE
This decadent topping is way too easy. Three ingredients for a wonderful topping for ice cream or frozen yogurt!!! Once the whipping cream cooks up, this sauce turns into a thick creamy sauce, that hardens somewhat once served over ice cream. This recipe can be cut in half quite successfully. I serve this over my Recipe #212717. If you want to get really fancy, serve this with chocolate crepes, frozen yogurt, marmalade sauce and a drizzle of chocolate sauce.
Provided by Abby Girl
Categories Dessert
Time 30m
Yield 2 3/4 cup sauce
Number Of Ingredients 3
Steps:
- Bring cream, marmalade and butter to a boil in a small saucepan over medium heat.
- Reduce heat slightly and cook until sauce has thickened, approximately 20 - 30 minutes. The sauce takes on a golden colour and should thickly coat the back of a spoon. (Watch towards the end of the cooking period or the butter will end up seperating from the sauce and it becomes tacky on the ice cream).
- Spoon over ice cream.
- Note: This sauce can be prepared while you are serving dinner. The only draw back is that you need to periodically "stir the pot" so that the mixture does not burn.
Nutrition Facts : Calories 1119.7, Fat 99.6, SaturatedFat 62.1, Cholesterol 356.6, Sodium 217, Carbohydrate 59.7, Fiber 0.6, Sugar 48.3, Protein 5.2
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