Sunset Magazine has this adorable peppermint cake on its cover…
Spiced Citrus Salad
6 red grapefruits
1 1/2 cups of pomegranate seeds
1/2 cup of mulling spices
1 cup of water
1 1/2 cups of sugar
Use a knife to slice off the skin of the oranges and grapefruits and segment out the fruit into a big ceramic or glass bowl. Meanwhile, simmer the sugar, water and mulling spices until the mixture is slightly thickened and light brown – about 15 minutes. Let the syrup cool a bit and then pour it on to the citrus through a strainer. Leave overnight in the refrigerator. When you’re ready to serve, use a slotted spoon to drain the fruit and top with pomegranate seeds.