Della Robbia Pound Cake

Ingredients

600 gr sugar
3 eggs
9 gr vanilla extract
130 gr unsifted all-purpose flour
5 gr baking powder
1 gr salt
10 gr rum
475 ml cranberry juice cocktail
120 gr port
1 lemon
2 drops food coloring
2 firm anjou pears
240 ml water
10 slices orange peel
65 gr apple jelly
110 gr champagne grapes
10 ring mold
2,800 ml saucepan
4 lemon quarters
1/2 in simmering juice mixture
1/2 in about
1/2 stand in juice mixture
1/2 on paper

Instructions

towel; cut the pear half into 1 cm-thick wedges for slices that are white inside with a thin rose-colored band around edge. In small bowl in microwave or small saucepan over low heat, melt apple jelly. Brush top of cake with some jelly; arrange all 3 kinds of pear slices in a leaf-like garland on top of cake. Brush slices with remaining apple jelly. Arrange small clusters of grapes among pear slices and scatter candied orange-peel strips over top. Serve or cover loosely with plastic wrap and refrigerate until serving. Country Living/December/92 Scanned & fixed by Di Pahl &