Christmas Eve Cake.

Part 1 of a 4 part recipe.

Yes, yes, we know, a Christmas Recipe in September?!!! 

Well if Mega Box Store can have their Christmas crap out for sale now, we can start a wicked good recipe now, right?  We have divided the recipe into pieces and will give them out to you as you deserve them.  If you’re a very good boy, and follow our instructions as they arrive on this blog, you won’t regret the treat your female companion will give you when you have her eat this cake.

You need to start now, and we’ll cue you when the next installment comes, just email us at god@manmeetstove.com or friend us on Twitter us @manmeetsstove

You’ll need to have a little bit of room in your fridge.  This Christmas Eve Cake will roll your socks up and down and maybe up again, so it is worth it.  Take this to the Christmas party, tell her you started it with her party in mind months ago and let the good times roll under the mistletoe.

On Labor day weekend set a small pot on a low burner, add a 2 cups of sugar and one cup of your choice of the following:

Peach nectar
Apricot nectar
Mango Nectar

You can get them in a box or bottle from any grocery store.  Actual nectar is better.
Heat stirring occasionally until sugar is dissolved (it will be clear and no sugar crystals in a spoonful). Simmer covered 5 minutes.

Pour the syrup into a gallon container, add to it three ripe peaches (Farmers Market preferred) sliced to about bite size, add a cup of peach nectar, and another 2 1/2  cups of sugar.  Stir that around until all the sugar gets wet. Cover loosely and set in the back of the fridge. Every week stir it up with a wooden spoon.  Don’t forget to stir!

Your next update will be on Halloween.  Bwoooohahahaha!