November 2013 South Carolina Living Magazine Vol. 1 | Page 24

Recipe

EDITED BY CArrie Hirsch

Holiday traditions at the table
CRANBERRY-RASPBERRY TRIFLE
SERVES 8–10

Anne Clark/iStock

In a medium bowl, combine the raspberries
and cranberry sauce and set aside, reserving
¼ cup for garnish. Whip the heavy cream,
adding the vanilla and sugar during the final
stages of whipping. Place half the angel
food cake pieces into the bottom of an
8- or 10-inch trifle bowl, then layer with
half of fruit mixture and half the whipped
cream. Repeat with remaining cake, fruit and
whipped cream. Garnish with reserved fruit
mixture. Cover and refrigerate for 30 minutes
before serving.
SUZANNE RINGGER, GREENVILLE

CRYSTAL’S CHRISTMAS PUNCH
SERVES 12–14

3 mint tea bags
3 decaffeinated tea bags
3 cups boiling water
4 lemons
4 limes
2 grapefruits
2 liters Sprite
5 cups ice
½ bunch mint leaves, chopped
2 cups fresh cranberries
Karen Wiesner/iStockphoto

24

Gw enael LE V OT/iStock

2 cups frozen raspberries
1 16-ounce can whole berry
cranberry sauce
1 cup heavy whipping cream
1 teaspoon vanilla
¼ cup confectioners’ sugar
1 angel food cake (store-bought or
homemade), torn into pieces

APPLESAUCE RAISIN RUM CAKE
SERVES 10–12

2
?½ cups all-purpose flour
?½ teaspoons baking soda
1
1 ?½ teaspoons salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon nutmeg
2 eggs
2 cups granulated sugar
½ cup vegetable oil
1 15-ounce container applesauce
1 Granny Smith apple, peeled, cored
and chopped
¾ teaspoon rum extract
¾ teaspoon butter-flavored extract
N cup water
1 cup black or golden raisins
1 cup pecans, rough chopped

In a small pan, steep the tea bags in water
just below boiling point for 7–8 minutes.
Remove tea bags and let cool. Juice lemons,
limes and grapefruits and remove any
seeds. Combine tea, fruit juices and Sprite
in 4-quart-capacity punch bowl. Add ice,
mint leaves and cranberries.

Preheat oven to 350. Grease and flour a Bundt
pan. In medium bowl, combine flour, baking
soda, salt, cinnamon, ground cloves, allspice and
nutmeg; set aside. In large bowl, combine eggs,
sugar, oil, applesauce, chopped apple, and rum
and butter-flavored extracts. Stir flour mixture
into applesauce mixture, adding the water in
small amounts while stirring. Stir in raisins and
pecans. Bake for 50?–?60 minutes or until a
toothpick inserted in center comes out clean.
Let cool in pan for 10 minutes, then carefully
invert onto a wire rack to cool completely.

CRYSTAL HERD, LEESVILLE

ALICE LARSEN, SENECA

SOUTH CAROLINA LIVING? | ? November/December 2013 ?|? scliving.coop