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Maxwell Liqueur Mead (375ml)
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- ABV 22.5%
Mead is a wine made entirely from fermented honey. The Vikings believed it to be an aphrodisiac. The bridegroom would drink mead for a month after his wedding day to ensure virility, and this became known as the HONEY-MONTH which later evolved into the word "HONEY MOON". Maxwell Wines of McLaren Vale make three styles of mead: Honey MeadServed chilled or as a mixer with dry ginger ale. A very valuable asset in cooking. 12.5% Alc./Vol Spiced MeadNormally served hot to bring out the lovely aromas and taste of cloves and cinnamon. A great winter warmer. 12.5% Alc./Vol Liqueur Mead This is drunk in a similar way to port. It has had a secret blend of spices added and is matured in oak barrels for several years. 22.5% Alc./Vol
Mead and Date Cake with SyrupCook, drain and puree a good 1/2 cup of pumpkin, let cool.
Cream 90g of butter, 1/4 cup of brown sugar and a 1/2 tea spoon of vanilla essence until fluffy.
Add 2 eggs beaten well, then stir in pumpkin.
Chop 125g dates and 125g walnuts
Sift 125g SR flour with 1/2 tea spoon of cinnamon and 1/4 tea spoon of baking powder.
Toss dates and nuts with a little flour mixture and fold into the pumpkin etc.
Fold in the remaining flour alternately with 1 table spoon of spiced Mead.
Pour into a buttered and floured 18cm ring tin and bake at 170c for 35 minutes.
Double quantity will make a 22cm ring tin (serves 12) Cook for 65-70 minutes. Stand hot cake for minutes. Then turn out onto a wire rack (over a tray) and pour over hot syrup.