Drambuie Cream Fondue
|Whipping cream||1⁄4 Cup (4 tbs)|
|Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Self rising flour||1 Cup (16 tbs)|
|Baking powder||1 Dash|
|Lemon juice||1 Teaspoon|
Preheat oven to 350F (175C).
Grease one 7-inch-square cake pan.
Put all ingredients for Lemon Cake in a medium-size bowl and beat together 3 minutes.
Pour batter into prepared pan and bake 25 minutes or until golden and firm to the touch.
Cool on a wire rack; cut in small squares.
To make Drambuie Cream Fondue, blend cornstarch with whipping cream in a small saucepan.
Cook over medium heat until thick and smooth.
Stir in sugar and Drambuie then pour into a serving dish.
Arrange segments of orange and squares of cake around the dish.
Garnish fondue with thin strips of orange peel.