Cooking with Love

with Gianna Conte    (Jan)

Champagne Punch

I have made this punch for the holidays, retirement party, baby shower, any party. The hardest part is borrowing a large punch bowl. Here's the recipe:

1 fifth light rum

2 bottles champagne (any kind)

1 whole orange

26 oz club soda

6 oz can pineapple concentrate

Directions:

Chill liquor, champagne, soda and juice.

Peel orange in one strip (reserve the peel)

Squeeze juice just before serving. Combine 1/2 the juices and 1/2 the rum in 2 quart punch bowl with ice.

Garnish with orange peel twist. Fill with 1/2 the soda and 1 bottle champagne.

Makes 15 champagne cups.



Let's get baking!


Preheat the oven to 350 degrees


 1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil. 


Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.


Add to the processor:


2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt


Process all dry ingredients until they are entirely incorporated into the batter.


Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*


Preheat the oven to 350 degrees. Place in the center rack of the oven.  Bake for 30-40 minutes, depending on your oven.


Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth.  Pour onto the cooled fresh orange cake.


*if you don't have a large processor, you can use a blender.


Enjoy with some espresso and close your eyes and it will feel like you're in Sicily.