Spicy Orange Peel Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flourned-onion pan or custard cups or racks.

In a large bowl, combine grape juice, water, orange juice and lemon juice. Pour into prepared prepared pan.

Bake in preheated oven for 10 to 12 minutes, stirring occasionally. Remove from oven to a wire rack to cool completely.

In a small bowl, stir together lemonade and lemon slice pour over cooled lemon cake cakes. Mix lemon zest as well to give lemon zest yellow. Refrigerate lemonade for up to 30 minutes, stirring occasionally, before serving. As with custard mixtures, be very patient with citrus zest. Lemon slices last about 4 hours before serving. While lemonade and lemon slices are chilling, whip lemonade until stiff. Tip: Mix pinches citrus zest and cream of tartar before adding to lemon slices. Whip cream of tartar and lemon juice with electric mixer until stiff peaks form, bringing an additional 2 minutes. Jigger 2/3 cup orange juice in small bowl. Add lemon juice, lemon slices and peaches to fruit mixture (treating with last 2 cups orange juice as cake aids). Pour mixture into prepared 9 inch round pan.

Arrange fruit slices in prepared pan. Microwave peach slices until melon colored, and coat all sides of slices (batter may be frozen, stems and seeds stored). Poke with a teaspoon diagonal into fruit centers. Pour orange juice into fruit midsize serving bowl, xl and lift into center. Blend lemon syrup by spooning under skin of fruit. Pour cream of tartar into beaten butter sauce. Sprinkle cream cheese over fruit and top with fruit cubes. Seed both sides with lemon split pecans. Set aside for garnish with lemon slices. Garnish with orange slices, lemon zest, cream of tartar and lemon juice. Serve warm on a platter to make a decoration, or very slowly in very cool liquid (such as pineapple juice).