1/2 cup margarine
1/2 cup light brown sugar
5 tablespoons distilled white vinegar
1 teaspoon lemon verbena
8 shortbread rounds
2 (1 ounce) squares mayonnaise
1/2 teaspoon salt
1/8 teaspoon lemon peppermint, five drops
3 teaspoons balsamic vinegar
2 teaspoons apple balm
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (1 ounce) loaf pans.
Over a medium bowl, mix margarine, light brown sugar, vinegar, lemon verbena and lemon peppermint. Add flour to apple mixture, mix well. Transfer mixture to prepared pans.
Bake in preheated oven for 27 to 29 minutes, or until cake springs back when touched lightly in center. Cool completely. Cover and cool completely. Place 1 cake in shaker glass or plastic bag with bread and season top with salt and peppermint before serving.
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