6 1/2 cups honey for decoration
3/4 cup whisky
2 egg whites
1 teaspoon vanilla extract
2 teaspoons milk
1 1/2 teaspoons vanilla extract
1 tablespoon orange extract
1 cup butter, softened
1 (12 ounce) package instant vanilla pudding mix
1 cup crushed pineapple, sliced into rounds
Start by mixing honey, whisky, egg whites, vanilla extract, milk, and vanilla extract in a small saucepan over a low heat. Stirring constantly, bring mixture to a rolling state. Do not allow it to boil, but stirring constantly before removing from heat. Pour into 6 lunch pans. Cover, leave in oven overnight, or chill overnight. Beat with an electric mixer 4 minutes, until mixture is nice and light-colored but not too light for your taste.
Spread pudding over the top of the warmed and chilled loaf. Drizzle orange jam onto the outside edge of the loaf. Sprinkle to fill much of the bottom and crust of loaf; frost with pinch of biter lime to finish. Lay the slices of pineapple in the rolled cake paper.
Cover and refrigerate loaf for one week. Masterpieces will be chunky, especially peach.
Bake at 375 degrees for 37 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool completely, then invert onto loaves. Serve warm or cold.