These VODKA-INFUSED TEA CAKES can also be made with fresh organic lemons and oranges, but a couple of months ago I washed and sliced into thin rounds several of each, layering them separately in tall jars with organic sugar sprinkled between the layers and covering them with vodka.
In a few days, the vodka had become a very fresh-tasting liqueur, and the sunny-looking jars made me happy every time I opened the cupboard, their yellow and orange brightness a fine contrast to the drab end of winter. I used up the liqueur, was left with all the sugared fruit, and I knew what I wanted to make with them.
Equipment Needed
2 oiled — loaf pans
1 large — sheet pan
Chopping or grating device
Juicing device
Bowls
Whisk
Measuring devices
Equipment Needed
2 oiled — loaf pans
1 large — sheet pan
Chopping or grating device
Juicing device
Bowls
Whisk
Measuring devices
Ingredients
Dry
3 1/2 cups — organic whole wheat pastry flour
1/2 cup — organic sugar
1 Tablespoon plus 1/2 teaspoon — non-aluminum baking powder
1/2 teaspoon — salt
Wet
1 cup — organic lemon or orange rind, with lemon or orange juice added in (have 3 of each on hand if they are small)
1/2 cup — organic sunflower oil
2 cups — water
Glaze
1/2 cup — organic sugar
1/2 cup — fresh organic lemon juice or orange juice, or 1/2 cup lemon liqueur plus 1/2 — squeezed lemon or 1/2 cup orange liqueur plus 1 Tablespoon fresh lemon juice
Liqueurs, if desired — make a few weeks ahead of time when you see a good price on organic fruit
1 or 2 tall quart glass jars
3 thinly sliced — organic oranges or lemons
1 cup — organic sugar
2 quarts — vodka
