Monday, March 4th, 2019 marks the first day of
Lent in the Armenian Church. The day before, Sunday, March 3rd, is Poon (meaning ‘Main’) Paregentan (meaning ‘to live well or rejoice’).
It’s a time to enjoy life, and to be happy on the days preceding the Lenten fasting
|Christine Datian’s Apricot Brandy Cake|
Armenian Kitchen with her decadent dessert – Apricot Brandy Cake. Bake it this
week – or – you’ll have to wait until Easter to enjoy this with family and
in this recipe, you should serve this to adults only – sorry, kids!
after each addition.
Combine sour cream, vanilla, rum, and
brandy. Add the dry ingredients,
alternately with the sour cream mixture, beginning and ending with the dry ingredients.
toothpick inserted in the center comes out clean.
Serve with warm apricot jam, Brandy Glaze, or
topped with fresh whipped cream.
golden brown; cool slightly. Add
powdered sugar, brandy and milk; beat until smooth.
chopped golden raisins may be added to this recipe.
newspaper, Sunset magazine, Cooking Light magazine, and at https://thearmeniankitchen.com/