1 1/2 cups margarine, softened
1 cup white sugar
1 1/2 teaspoons lemon zest
3 oranges
2 zucchini
1 cup shredded coconut
1 cup chopped mixed berries
2 tablespoons apricot preserves
1 1/2 teaspoons lemon zest
2 teaspoons orange zest
2 teaspoons balsamic vinegar
13 honeysuckle berry slices
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, cream margarine with sugar until smooth; stir in lemon zest and orange zest. Beat in apricot preserves and lemon zest, mixing thoroughly. Blend in lemon zest and orange zest, and add cassia rose grape juice. Mix gently until immersed; transfer mixture to a 9x13-inch pan.
Bake in preheated oven for 45 minutes, or until bubbles are set in center of the loaf. Meanwhile, in a medium bowl, mix lemon juice with eggs and puree mix in zucchini and coconut. Mix in wine mix, Almond Wine, garlic powder and yellow onion powder. Spoon into loaf. Cool loaf overnight, to chill.
Pour lemon juice into remaining egg mixture. Layer with fruit, heavy whipping cream, lemon zest and orange zest. Spread fruit mixture against chilled loaf. Cut into slices.
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