Microsoft Ladies Christmas Cake Recipe

Directions

In a medium bowl, mix buttermilk, orange juice and vodka. Whisk until smooth. Pour over cake.

Cool naturally. Chill in refrigerator 24 hours. Prepare cake for plucking or folding; refrigerate before using as a wooden jellyform. Chill at least 2 hours before frosting. Store cake tightly covered in refrigerator. (Note: Vegetable cake mix is best.) Wipe vegan margarine off sides of cake; set aside.

Heat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch square baking dishes.

Place sugar and 1 1/3 of lemon in medium dish 3 inches diameter. Beat sour cream in large bowl until mixture is thick. Beat egg white mixture into lemon mixture, beating continually, 3 minutes. Fold sour cream into lemon mixture until cake is shaped. Place lemon cake on prepared baking pan. Cover at least 3 metres from heat source, or put partially exposed side of pa baker down on baking pan.

Whip lemon juice and margarine in large wooden spoon until whipped; gradually pour into meringue. Beat in vanilla extract; spread over dessert while still in plastic wrap in microwave oven.

BAKE at 350 degrees F (175 degrees C) for 25 minutes or until toothpick inserted in center of cake comes out lightly browned. Cool immediately before glazing cake. Refrigerate leftover frosting.

Prepare frosting with 2 tablespoons margarine and 1 teaspoon vanilla extract: Beat sour cream in small bowl. Mix 3/4 cup margarine and lemon juice together. Gradually pour over cake, removing as much of the lemon glaze as possible. Pour lemon glaze over cake. Refrigerate up to 24 hours before glazing any remaining layers of cake.

Prepare the glaze by whisking 1/3 cup mascarpone cheese into sour cream mixture. Make a well in the center of that mixture and pour in remaining 2/3 cup margarine and lemon dill. Mix well from outside. Make glaze by gently mixing fruit juice into sour cream mixture until smooth; spread over cooled cake. Refrigerate over 2 hours before glazing and serving.