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Winfresh Pepper Jelly with Mango Glaze

Winfresh Pepper Jelly with Mango Glaze

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Fri, Dec 21, 2012

Cup Winfresh Pepper Jelly with Mango

3 tablespoons icing sugar

1 tablespoon water

1 teaspoon Captain Bligh Rum

Method

Preheat oven to 350 degrees F. In a mixer, cream margarine. Add sugar, a little at a time. Add eggs, one at a time, beating after each addition.

Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour.

Mix in vanilla essence.

Pour into a greased and floured loaf pan and bake for about one hour, until a toothpick inserted in the center of the cake comes out clean.

Remove cake from oven and set aside to make glaze:

Heat pepper jelly, icing sugar, and water in saucepan until they liquefied -about 2 to 4 minutes.

Remove from heat and stir in rum until well combined. Brush the warm glaze liberally onto the top and all sides of the cake with a pastry brush. Repeating the process until the glaze is all used. If the cake was room temperature you may wish to bake for no more than 5 minutes in a pre heated oven to seal in the glaze.

When the spiciness of the pepper jelly is added to the sweetness of the cake -taste buds say “surprise” to this bold taste and your eyes love the glaze look with specks of fruits

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