This refreshing all-purpose beverage gets named Holiday Punch for this time of year, but truthfully, it’s wonderful anytime you have a gathering. It takes no time at all to mix together and has a festive flair with the addition of cranberries.
It’s a game changer really! Why? Because it’s also very, very good with vodka or white rum.So those who want to live it up a little can, while non-drinkers, designated drivers and kids also have something great to drink.
It will allow you to free up some of your valuable time not having to fuss with cocktails and making sure everyone has a drink poured.I find that if you serve this Holiday Punch and put out bottles of wine, most everyone is happy and can serve themselves. Not to mention it’s rather yummy to sip on with or without alcohol. Cheers!
Trim ends from oranges, limes and lemons. Cut into 1/8' slices.
Add cranberry juice, pineapple juice and ginger ale to a large punch bowl or beverage dispenser with a spigot. Stir to combine and top with fruit. Serve immediately.
Recipe Notes
-If liquid ingredients are not chilled prior to mixing, serve over a small amount of ice if desired.
Where does the time go?It seems like yesterday that I ventured into the world of food blogging, yet April 24, 2018 marks two years of being “Compelled To Cook”.To celebrate, I’ve whipped up a super easy and rather delicious Raspberry Swirl Cake.It’s topped with mascarpone whipped cream and so lovely served with fresh raspberries and a drizzle of the extra raspberry sauce.
Only after two years do I feel like I’m just starting to get the hang of this hobby of food blogging. By that I’m referring to the basics of food photography, writing and posting. I’ve yet to delve into video, monetizing, pod casts etc.There’s still so much to learn and do, but I couldn’t be more excited about it. It’s been a great journey so far and I’m excited for what the next couple of years will bring when I can hone my current skills and learn new ones.In the meantime, I hope you join me in enjoying this beautiful Raspberry Swirl Cake in celebration of my blog’s 2nd birthday.Happy Birthday to me!!
Combine raspberries and sugar in a small sauce pan and heat on medium until berries have cooked down and mixture is bubbling, stirring occasionally, about 10 minutes. Whisk together water and cornstarch. Add to berries, stirring until combined and mixture returns to a boil. Remove from heat and strain through a fine mesh sieve, pressing on solids to extract as much sauce as possible. Allow mixture to cool to room temperature. Yields approximately 3/4 cup.
Cake
Preheat oven to 350℉ and position rack in centre of oven. Prepare a 9" x 2" or 9" x 3" cake pan by spraying with non stick spray and lining bottom with parchment paper.
In a small bowl stir together flour, baking powder and salt. Beat sugar and oil together using a stand mixer fitted with a whip attachment or an electric hand mixer. Add eggs, one at a time, whisking after each. Beat until light, about 1 minute. Add milk, vanilla and flour mixture. Whisk on medium/high until smooth, scraping bowl once, about 1 minute. With mixer running on low, slowly add water. Increase speed and mix until water is incorporated, scraping the bowl once.
Pour half the batter into prepared pan and drizzle with 3 tbsp of raspberry sauce. Pour on remaining batter and repeat with another 3 tbsp of raspberry sauce. Using a small knife pushed to the bottom of the pan, make several figure 8's in the batter to swirl the raspberry sauce. Do not swirl or stir in excess as it will muddle the batter. You will have some raspberry sauce remaining on the top of the cake.
Bake in preheated oven for 45-50 minutes until a skewer inserted comes out clean. Remove to cooling rack and allow to cool completely prior to removing from pan. When cool, invert cake and remove parchment paper, turn back upright and top with mascarpone whipped cream. Serve with extra raspberry sauce and fresh raspberries.
Mascarpone Whipped Cream
Using a stand mixer fitted with a whip or electric hand held mixer, whip cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to whip on high until combined and stiff peaks form.
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