Fruity petit fours
3 extra large Sara Lee pound cakes, frozen
6 tablespoons orange-flavored liqueur
6 tablespoons apricot nectar
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Icing (recipe follows)
Clear edible glitter
With a toothpick, poke holes in the tops of the frozen cakes. Brush tops of cakes liberally with a mixture of the nectar and liqueur (or use nectar only). Return cakes to freezer to allow mixture to permeate cakes. Cut cakes into 1-inch cubes. Allow to thaw for an hour.
Place cubes on a rack over a cookie sheet or waxed paper, to catch the icing drips. Spoon, or pour, icing evenly over top and sides of cake cubes, letting the icing coat the sides. Icing that drips may be reused. Let stand until icing is set, several hours.
When icing is set, stand three almond slices up on top of the cubes to look like a flower bud. Place a small amount of orange peel in the center of the "bud." Sprinkle with edible glitter.
Store in single layer in airtight containers at room temperature. Makes about 60.
Note: Instead of pound cakes, you may make a yellow cake using apricot nectar and orange peel for flavor. Bake it in a jellyroll pan.
Fruity petit fours icing:
4 1/2 cups powdered sugar
3/8 cup apricot nectar
1/4 cup light corn syrup
2 1/2 tablespoons of margarine or butter, melted
1 teaspoon of almond extract
Place all icing ingredients in a large bowl. Using an electric mixer, beat on low speed until all sugar is moistened, then beat on high speed until smooth. Add nectar by the teaspoon until icing is pourable.