Christmas Apricot Coconut Cake

Unusual Apricot Coconut 

I am always on the prowl for any recipe that includes Apricots.  This year I came across an unusual combination of Apricot and Coconut.  Since I've never tried this before, I decided to experiment and the result was a melt in the mouth Unusual Christmas Apricot Coconut Cake.  Just the thing for party time and with a glass of Apricot Liqueur.

The Recipe:

250 gms butter; 2 cups brown sugar; 3 cups self raising flour; 5 large eggs; 2 cups chopped, dried apricots; 1 cup desiccated coconut; 1/2 cup Apricot liqueur; 2 tsp vanilla essence; 1 dsp desiccated coconut for sprinkling on top.

Mix all the ingredients together in a large bowl.  Cream with wooden spoon till glossy.  Pour into two  greased  and lined 9 inch square pans or into cup cake cases (I made a large cake and some cup cakes too) and bake at 175 degrees Centigrade for 45 minutes or until skewer inserted in centre comes out clean.  Cool and sprinkle desiccated coconut on top just before serving.  Spend the evening nibbling this Unusual Apricot Coconut Cake and sipping home made Apricot Liqueur.  

Vanilla Wafer Cake

                                                                       A Sweet Note
I am ending October on A Sweet Note.  This is a cake I had at a party many years ago and I ended up making it the next day.  I have always wanted to post this recipe on my blog because this is such an unusually scrumptious, delicious, give me more  Vanilla Wafer Cake.

The Recipe:  

1 cup butter at room temperature; 2 cups soft brown sugar; 4 eggs; 3 cups vanilla wafers, crushed;1/2 cup milk;   350gms chopped nuts.

For Topping:  1/8 cup butter and 1/4 cup brown sugar; 3 tbsp milk; almond flakes for decoration.

Beat butter and sugar in bowl till fluffy.  Add eggs, 1 at a time, beating well after each addition.  Add vanilla wafer crumbs and milk, mixing well.  Stir in  nuts.  Pour into well-greased and lined round 8" pan.  Bake at 275°F for 40 minutes or until cake is done. Cool, unmould and  pour  butter caramel glaze on top.  Decorate with almond flakes.

To Make The Glaze:  Mix the butter, brown sugar and  milk together in a medium sized non stick pan.  Bring to the boil and lower the heat.  Simmer (takes about 5 minutes) till a two string consistency is reached.  Remove from fire, beat for 5 minutes with a fork, pour over cake and decorate with almonds.  This wonderful Vanilla Wafer Cake will certainly add A Sweet Note to any party.

Watermelon Pith Jam

We took home made jams for granted as children and never  had to resort to  tinned or bought ones.  My Mother would experiment with seasonal fruits, vegetables and what not turning them into delicious jams, syrups, preserves, pickles and chutneys and crushes.  Some time ago I heard a friend talking about Watermelon  Pith Jam and wondered how to make it.  Last week we had some in the house and I thought of using the basic recipe I use for jam.  It turned out fine and here it is today. People usually discard the rind without a thought. The next time you buy a watermelon, keep the rind and slice off the white pith and make it into a delicious golden jam which tastes something like the transparent, golden, ash gourd preserves my Mum used to make. This then is the result.

The Recipe:

1/2 a medium sized watermelon -  after eating the fruit, wash and skin the rind, discarding the green part and keeping the white pith.  You will get about 2 cups when cut into pieces.

1 cup brown sugar (I used 3/4 cup); a pinch of salt; 2 inch piece of cinnamon broken into pieces; 3 or 4 cloves; 2 tbsp apple cider vinegar;  1 tbsp green and red tutti fruitti; 2 tsp orange peel, minced; 2 tbsp rum.

Mix the cut pith pieces with the sugar (see photograph) and keep aside till the sugar melts.  I kept it overnight in the refrigerator.  Next day bring back to room temperature and simmer with spices, tutti fruitti, orange peel, salt and apple cider vinegar  on medium heat for 20 minutes.  Remove from fire, cool and add the rum.  Stir well.  Bottle and use as a topping with ice cream, curds, oats,  chappathis and hot melted butter or as I love best of all with toasted bread dripping with fresh, golden, home made butter!

NB:  The jam turned a golden brown since I used brown sugar.  When white sugar is used the jam is a paler golden version.