Sunday, November 7, 2010

Holiday Tea and December's Sunday Brunch

Holiday Foyer.jpg 

The Holidays are fast approaching. 
It's time to start decorating --seems we just put everything away.

We still have a few open dates for holiday parties (breakfasts, luncheons, dinners and cocktail parties).

Our Sunday Brunch is scheduled for 12 Dec - call now to book your reservation.  The Wild & Wacky Brunch bunch will be here - will you?

We've decided (by special request) to host Miss Fannie's Holiday Tea on Sunday, 19 December. Be sure to call for additional information and reservations.

                      HOLIDAY CRANBERRY CAKE
                        makes 12 servings

I found this recipe many Christmases ago; it's worth the wait for cranberry seaqson.

1      cup vegetable oil
2      large eggs
1      cup buttermilk
2      cups sugar
1      ounce brandy
1      tablespoon orange zest
2-3/4  cups flour
1      teaspoon baking soda
1/4    teaspoon salt
1/4    cup flour
1      cup chopped pecans
1      cup chopped dates
2      cups fresh or frozen cranberries, thawed
1/4    cup orange juice
1/3    cup sugar
1/4    cup brandy

1.  Combine oil, eggs, buttermilk, brandy, sugar and orange zest
in mixing bowl; beat at low speed until just mixed.  Add 2-3/4
cups flour, baking soda and salt.

2.  In a another bowl toss pecans, dates, cranberries with 1/4
cup flour; gently stir into batter.

3.  Spoon batter into a well greased & floured tube pan.  Bake
at 350 for 1 hour or until center tests done.  Cool in pan for
15 minutes. Remove from pan and immediately brush with warm
glaze.  Cool.

4.  Glaze:  Combine sugar and orange juice in small saucepan and
bring to a boil.  Cook until sugar dissolves.  Remove from pan
and stir in brandy.  Use as directed.  To get the brandy flavor
and no alcohol; add brandy with juice/sugar and boil as

5.  The cake is more flavorful if made at least one day in
advance.  Garnish with candied cranberries/cherries and mint.

Hope we have the pleasure of your company during the Holiday Season!