1 cup white sugar
1 cup vegetable oil
1/2 cup packed light brown sugar
1/2 cup Dijon mustard
1 teaspoon lemon zest
1 cup packed light yellow cake flour
1 teaspoon baking powder
3 (1 ounce) squares caramel candy miniatures
1/2 cup melted butter
1 cup packed light brown sugar
1 swirl sloe gin
1 cup rum
3 tablespoons cornstarch
1 cup milk
1 cup red wine
1 cup apricot preserves
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pan pans. Set aside.
In a large bowl, cream together the white sugar, oil, brown sugar, Dijon mustard and lemon zest until smooth. Beat in the lemon zest, cornstarch, cake flour, baking powder and caramel candy miniatures. Beat in the lemon zest, cornstarch, lemon zest, cake flour, baking powder and caramel candies. Mix in the wine and apricot preserves. Stir all ingredients into the prepared pans.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Frost the top of the cake with red velvet frosting or pour your favorite red wine over the top of the cake. Allow to cool completely before cutting into squares.
OC: s...really like this dessert...however, as written it is a little bit too high in fat and tends to have a bite to it. I would suggest mincing the crescent rolls and/or chopping the almonds as indicated in step 3, and then "cutting" the cake into 16 pieces (making 16 smaller triangles) then batching the mixture into gallon zippo pouches (used for topping fruit punch or vanilla ice cream). Once all of the cakes were formed I skipped step 4 and used a small cookie scoop to drop into each of the sized pouches. I then used a large spoon to gently massage the top of each cube, then used a pastry knife to carve the cake into 16 equal-sized triangles. This should give a nice cake-like consistency. In the pictures you can see how cakey my cake was. It ended up being way nicer than I thought it would be
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