Tag Archives: Don’t make unless you are 21

Booze, newspaper & magazine clippings, recipe, The Thorncliff recipe collection, unknown source

Hot Cider Rum Punch

I know that cider season is over but it is still cold out there! 

HOT CIDER RUM PUNCH Ingredients • 2 cups light rum • 4 cups apple cider • 1 ¼ cups cranberry juice • 1 ¼ cups orange juice • 2 cinnamon sticks • 6 whole cloves • 1 orange studded with cloves for optional garnish Instructions Place the rum, cider, cranberry and orange juices, cinnamon and cloves in a large saucepan over medium heat. Stir to combine, then lower heat and bring to a simmer. Simmer gently for 5 minutes. Remove from heat. Serve hot or warm keeping in a slow cooker to keep hot if necessary. Can be made in advance and refrigerated, then rewarmed before serving. Makes about 8 servings. Note: For a non-alcoholic version substitute an additional cup each cranberry and orange juice for the rum. For a cold version: chill and mix with 1 quart of ginger ale
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HOT CIDER RUM PUNCH

Course: booze
Cuisine: American
Keyword: 21+, alcohol
Servings: 8

Ingredients

  • 2 cups light rum
  • 4 cups apple cider
  • 1 ¼ cups cranberry juice
  • 1 ¼ cups orange juice
  • 2 cinnamon sticks
  • 6 whole cloves
  • 1 orange studded with cloves for optional garnish

Instructions

  • Place the rum, cider, cranberry and orange juices, cinnamon and cloves in a large saucepan over medium heat
  • Stir to combine, then lower heat and bring to a simmer.
  • Simmer gently for 5 minutes.
  • Remove from heat.
  • Serve hot or warm keeping in a slow cooker to keep hot if necessary.
  • Can be made in advance and refrigerated, then rewarrned before serving.
  • Makes about 8 servings.

Notes

Note: For a non-alcoholic version substitute an additional cup each cranberry and orange juice for the rum.
For a cold version: chill and mix with 1 quart of ginger ale
baking, Cake, International Foods, Irish, recipe, Sa Chistin: In the Kitchen

GUINNESS CAKE

 

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GUINNESS CAKE

Author: Sue Freely

Ingredients

  • ½ lb. butter
  • ½ lb. brown sugar
  • 4 eggs
  • 10 oz. flour
  • ½ lb. seedless raisins
  • 2 tsp. allspice
  • 4 oz. mixed peel
  • 4 oz. walnuts chopped
  • 4 oz. cherries chopped
  • 1 pint Guinness

Instructions

  • Cream the butter and the sugar together until light and creamy.
  • Gradually beat in the eggs.
  • Fold in the flour and allspice.
  • Add the raisins, mixed peel, cherries and walnuts.
  • Mix well together.
  • Stir 4 tablespoons Guinness into the mixture and mix well.
  • Turn into a prepared 7 inch round cake tin and bake at 325° for 1 hour.
  • Then reduce heat to 300° and cook for another 1 ½ hours.
  • Allow to cool.
  • Remove from tin.
  • Prick the base of the cake with a skewer and spoon over the remainder of the Guinness.

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