VANILLA VODKA MIX RECIPES

Steps:

• Sterilise a 1.5 litre preserving jar (see tip, left). Tip the raspberries, sugar and vanilla into the jar.
• Pour half the vodka into the jar. Seal the lid, then turn the jar upside down and give it a good shake to evenly distribute the sugar. Remove the lid and add the remaining vodka.
• Ensure the jar is sealed and store in a cool dark place, turning/shaking once a day for the first week. After 2-3 weeks you can strain the vodka through a sieve lined with coffee filter papers or a clean kitchen cloth. Pour the vodka back into mini bottles and label. The vodka will keep its pink colour for a few months, but will be drinkable for 2 years.

Steps:

• Preheat oven to 180C.
• Beat the butter and powdered sugar until frothy.
• Break the eggs into the butter mixture and mix.
• Add vanilla essence.
• Sieve together the maida, salt, baking powder and baking soda in a bowl.
• Gradually add the dry mix into the butter mixture and carefully fold it using a spatula.
• Transfer to a greased and floured cake tin.
• Smooth the surface and place it into a preheated oven at 180C for 45 minutes or until the top is golden brown and a skewer inserted into the center comes out clean.
• Remove and allow it to cool before de-moulding and transferring to a wire rack to cool completely.
• Icing: