Orange Burgundy Recipe

Ingredients

32 sugar-coated white hearts

2 tablespoons orange juice

1 cup brandy

4 yams

4 oranges, sliced

Directions

Refrigerate crushed white hearts by using:

Rinse halves of crushed hearts for cleaning ahead. Wash by dampening with cool water until thoroughly dried. In a separate bowl, beat dark rum with lemon juice until smooth.

First, sprinkle chopped hearts evenly with orange juice; stir with lemon juice. (Sauteing tongue peppers in rum will keep them from breaking off.)

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Comments

CeMeCeReeN writes:

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I would say that this is a cult classic that people still make today. They serve it at special parties and events all over the world. I have personally been told that it is the best strawberry cake I have ever tasted. I have also had requests to make it ever since it was first published. I have always considered it to be a "must" to me, regardless of the cup or the cake. There are many variations of cake, and frosting, and no two cakes are alike. I have made strawberry cake for wedding receptions and other special occasions, and have also made orange cake for casseroles and such. These are different cakes, but quite delicious. I have been making this cake for over 25 years now, and I continue to make it, and get asked for the recipe (although I do not give it to my friends). You can find the recipe and the instructions for each

Hippymim writes:

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I have made this recipe for brunch three times, and it is always a hit. I usually use a a cocktail shaker to add the eggs, but I have also added strawberry compote and frozen vegetables. I drizzle a little orange vinaigrette over the eggs, then sprinkle some cheese and meat mixture over. You can also use walnuts instead of nuts, depending on what's on hand. Perfection!

teneght writes:

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I'm not a fan of using olive oil - I've read reports of people who swear by it saying it makes their food "too buttery." Instead, I use a combination of red pepper flakes and whole wheat flour (gave it a try, too). It turned out wonderfully, and would be great as a topping for a hamburger. Thanks!