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Monty Bong
06-07-08, 01:08 PM
Wrong time of year to be posting this but I'm intending to make it for christmas. We're hoping one of the plants in the garden will provide us with all the cannabutter, hash and cooks booze needed to make it. The recipe says this should get 20 people totally smashed.

(Best made about 6 weeks before eating)

Ingredients

6 oz madeira or sherry or Cooks Booze* (I intend to use 3oz madeira 3oz CB)
2 oz apricots (chopped ,washed)
6 oz mixed coloured glace cherrys (chopped,washed)
2 oz chopped brazil nuts
4 oz mixed peel (washed)
2 oz crystallised ginger (chopped, washed)
2 oz ground almonds
2 oz glace pineapple (chopped, washed)
12oz plain flower
5 oz butter
4 oz cannabutter
2 tsp baking powder
9 oz caster sugar
4 eggs (beaten)
1lb jar of apricot jam
grated rind of a lemon
3oz mixed fruit and nut for decoration.
1/8oz good hash


Method

DAY ONE

Put sherry, madeira, or cooks booze (3oz) into a pan and warm through, crumble in your hash, stir well and keep on a low heat for about 15 mins. then pour the mixture over the washed and chopped fruit and leave overnight.

DAY TWO

Grease an 8 inch cake tine and line with greaseproof paper. Heat oven to
160c, 325f, gas mark 3.

Sift the flour and baking powder in to a bowl. Set aside. Then add yesterday's fruit mixture; the brazil nuts, ground almonds, lemon rind and a few spoons of the flour mix.
In another bowl, cream together the 4oz cannabutter, 5oz of plain butter and the sugar until light and fluffy Add your beaten eggs gradually with a spoon full of flour after each egg. Then whilst stirring well, add the remaining flour.

Next, add to this the fruit mixture and another 2oz of the Maderia so the mixture is just pourable. Turn this into a tin and bake for 1 and half hours. Then turn the oven down to 150c, 300f, gas mark 2 and continue to bake for a further 1 half to 2 hours.

Test the cake with a clean skewer by gently inserting it into the centre of the cake. If it apppears clean then remove the cake and allow to cool for 10 mins before turning out onto a wire rack. When the cake is cold, make small holes in the top and bottom and pour a little of the remaining sherry/Maderia/cook's booze over the cake regularly (about once a week).

This cake will keep for up to 6 weeks if wrapped in foil and kept in a tin. It stays moist and becomes very potent if this is done, so it's well worth the effort.

To decorate your cake, wait until it is to be eaten. Heat the jam slowly and spread a thin layer over the whole cake. Then cover with a pattern of fruit and nuts of your choice.


*Cooks Booze recipe.

Put 1/2 oz of bud or 1oz of leaves in to a mason or kilner jar and cover with rum or brandy and leave to soak for one week.
Then place the jar in a pan of shallow water, loosen the lid to allow the fumes to escape and heat gently for 30 mins.
Strain the liquid while it is still hot. Pour the liquid back in to the jar,add 1/4 oz bud or 1/2 oz leaves, replace the lid and leave for another week.
Repeat this whole process another 3 or 4 times. Your liquid should now be dense with resin. Strain well and bottle in a clean wine bottle. Shake before use.

When we harvest I intend to keep updating this thread on the progress of the hash, cannabutter, cooks booze and finally the cake making.

MB