8 (6oz) cans lemonade
3 quarts cups water
1 46-oz can unsweetened pineapple juice
3 qts ginger ale
Mix juices and freeze in 3 half-gallon milk cartons
Thaw 3-4 hours
Add 1 chilled bottle ginger ale to each 1/2 gallon of base.
Makes 70 – 4 ounce servings
This bundt cake brings back memories of family gatherings on Bellewood Drive where sweets were as much a part of the celebration as the presents under the tree. The warm notes of cinnamon and honey make it a natural fit for holiday mornings or as the perfect finish to a Christmas feast. The pomegranate glaze adds a bright, tart finish that keeps things interesting. Make sure to grease every nook and cranny of your bundt pan thoroughly. Use butter and dust with flour for a clean release. Also, letting the cake cool for a solid twenty minutes before flipping is key to avoiding a sticky mess.
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Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…
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