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Suggest a better description1. Trim crusts from pound cake. Cut cake lengthwise into 4 layers. Spread 1 layer with 1/2 of the preserves. Top with second layer. Repeat to make 2 double layers. Cust each into eight 2" squares (16 total). Set aside. 2. Combine granulated sugar, water and cream of tartar in 3-quart casserole. Microwave at High for 5 to 7 minutes, or until mixture boils. Stir. 3. Insert microwave candy thermometer. Microwave at High for 7 to 11 minutes, or until mixture reaches 226F. Let stand on counter about 1 to 1 1/4 hours, or until colled to 110F. (Do not stir or cool over water.) 4. Add powdered sugar, peppermint extract and food coloring. Beat at medium speed of electric mixer until smooth. 5. Use 2 forks to dip each layers pound cake square into frosting, coating all sides. Let excess drip off. Place on wire rack over wax paper. Repeat, dipping each square twice. 6. Decorate with crushed peppermint, candies, colored sugar or strawberry slices. Let stand until set. Source: Traditional Christmas Cooking, Crafts & Gifts, Entered in Meal Master format by Lisa Clarke for Christmas Eve 1995 * From the Polka Dot Cottage, 1-201-822-3627, NJs BBS for Homemakers! Posted by LISA on 12-10-95 Posted to MC-Recipe Digest V1 #710 by Lisa Clarke
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 141 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.5mg | 0 % | |
Potassium 8.6mg | 0 % | |
Total Carbohydrate 36.3g | 11 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 36.2g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 141
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