A FLAMING CHRISTMAS CAKE
Nancy J. Patrykus
I found this in a magazine possibly 30-40 years ago! I have been collecting recipes for 60 years!
I knew it was time to start sharing some of my treasured recipes with you.
It was always a delightful surprise for my guests.
Quick and easy,and a delicious
Get ready for raves and compliments.
Picture and recipe from an old Duncan Hines ad. Please enjoy .
Merry Christmas! Nancy 12/11/11
How to Make A FLAMING CHRISTMAS CAKE
- Mix and bake cake according to directions on package,for a 10 inch fluted cake or tube pan. Cooking time on package.
Cool cake 10 minutes,then finishing cooling on a rack. Then put an a serving platter.
- Spread with whipped topping around side edges
and along outer edge on the top of cake.
Put in refrigerator, or freezer till serving time.
- When ready to serve...heat cherry pie filling, spoon into the top center of cake.
In a small long handled pan heat brandy, until vapors begin to rise.
Light and pour flaming brandy onto cherries
on the cake at the table.
Magnificent! Be ready for delightful applause's
and many compliments!!
- For a real surprise for your guests, turn off the dining room lights, right before you flame the cake!!
Merry Christmas to all!
- Borrowed from DEE DEE
What I wanted to say...Now I found the words.....
Pièce de résistance (French pronunciation: [pj?s d? ?ezist??s]) is a French term (circa 1839), translated into English literally as "piece of (or for) resistance," referring to the best part or feature of something (as in a meal), a showpiece, or highlight. It can be thought of as the portion of a creation which defies (i.e. "resists") orthodox or common conventions and practices, thereby making the whole of the creation unique and special. The phrase gives the sense that the referred-to element is the most outstanding, notable, or defining of the collection.