lumicero/recipes-ing2inst huggingface dataset:
Title: Oatmeal Spice Cake and Frosting
Ingredients:
- 2 1/4 boiling water
- 1 1/2 old fashioned oats
- 1/2 butter
- 3 eggs
- 1 1/2 brown sugar
- 2 1/4 wheat flour
- 1 1/2 sugar
- 1 1/2 baking soda
- 1 1/2 cinnamon
- 3/4 nutmeg
- 3/4 salt
- 1 1/3 brown sugar
- 1/2 canned milk
- 2 coconut
- 1/2 butter
- 1 vanilla extract
- 1
Instructions:
1. Directions for the cake Add oats and butter to boiling water.
2. Reduce heat and cook for five minutes to soften oats.
3. Meanwhile, mix together the beaten eggs and the brown sugar, and set aside.
4. Sift the rest of the dry ingredients together into a large bowl.
5. Add the softened oats and the egg mixture and stir together.
6. Batter will be heavy.
7. Pour into a 9 x 13 pan and bake at 350 degrees for 35 to 40 minutes.
8. While baking, prepare the icing (recipe to follow).
9. Directions for the icing In a medium saucepan, melt the butter.
10. Add the brown sugar and stir to melt and combine.
11. Add the remaining ingredients and stir until combined.
12. When cake is done, pour the icing onto the hot cake.
13. Broil for five minutes, watching cake closely, until icing is bubbly.
Title: Walnut Cake With Coffee Icing
Ingredients:
- 1 all-purpose flour
- 2 all-purpose flour
- 1 light brown sugar
- 1 1/4 baking powder
- 1/4 salt
- 2 eggs
- 3/4 vanilla extract
- 1 walnuts
- 3/4 powdered sugar
- 2 1/4 unsalted butter
- 3 instant espresso
- 2 milk
- 3 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°; spray an 8-inch square metal baking pan with nonstick baking spray with flour.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
3. Add eggs, cream, and vanilla to flour mixture.
4. Using an electric mixer on med-low speed, beat for 1 minute, until blended.
5. Scrape sides and bottom of bowl with a spatula.
6. Beat on medium speed for 1 minute.
7. Gently stir in walnuts.
8. Spread batter evenly in prepared pan.
9. Bake in preheated oven for 28-33 minutes or until a pick comes out with a few moist crumbs attached.
10. Let cool completely in pan on a wire rack.
11. Icing-dissolve espresso in milk.
12. In a small bowl, whisk together powdered sugar, butter, milk/espresso, and vanilla until blended and smooth; use immediately.
13. Spread or drizzle icing over top of cooled cake.
Title: Grilled Peach Melba
Ingredients:
- 2 raspberries
- 1/2 sugar
- 1 vanilla ice cream
- 1 1/2
Instructions:
1. Prepare outdoor grill for direct grilling on medium.
2. Place peach halves on hot grill grate and cook 5 to 6 minutes or until lightly charred and tender, turning over once.
3. Meanwhile, prepare sauce: In bowl, with fork, mash half the raspberries with sugar. Stir in remaining raspberries.
4. To serve, place a peach half in each of 4 dessert bowls; top with ice cream and raspberry sauce.
Title: Hot Carob Sauce
Ingredients:
- 2 carob powder
- 2 water
- 2 sugar
- 1 butter
Instructions:
1. Mix all ingredients together in a saucepan.
2. Stir gentley over a low heat until the mixture is creamy.
3. Serve immediately, poured over your ice-cream.
Title: Coconut Sponge Cake
Ingredients:
- 1 1/3 coconut cream
- 1 sugar
- 1 salt
- 3 sweetened coconut
- 1 flour
- 1/2 chocolate
- 3/4
- 1 2/3
- 1
Instructions:
1. Preheat oven to 325F.
2. Grease a 9" round cake pan.
3. In a medium bowl, whisk together the coconut cream, sugar, salt, egg whites, yogurt, and coconut extract.
4. Fold in the coconut and flour.
5. Pour into the prepared cake pan and bake for 15-18 minutes.
6. Remove from oven and grate the chocolate over the hot cake.
7. Let cool and serve.
Title: Spanish Galician Almond Torte (Torta De Almendras Santiago)
Ingredients:
- 1 butter
- 10 granulated sugar
- 2 eggs
- 6 all-purpose flour
- 1 1/4 lemon, zest of
- 1 confectioners' sugar
Instructions:
1. Toast the almonds in a preheated 350 degrees oven until light golden brown. Process in a food processor until finely ground.
2. Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Add the flour, ground almonds and lemon zest and stir just until mixed. Pour into a greased and floured springform pan and bake until a knife blade inserted in the center comes out clean, about 1 hour.
3. Cool for 15 minutes, then pour the lemon juice over the surface. Remove from the pan and cool on a rack. Dust with confectioners' sugar before serving. Serves 10 to 12.
Title: Apple Cake
Ingredients:
- 4 eggs
- 1 1/3 sugar
- 2 flour
- 3 baking soda
- 1 baking powder
- 1 1/2 salt
- 1 cinnamon
- 1 nutmeg
- 1 allspice
- 1 apples
- 3 raisins
- 1 vanilla
- 1
Instructions:
1. Beat together all ingredients.
2. Pour into 2 square 8 x 8 pans, or 1 9 x 13 pan (spray pans with cooking spray first).
3. Bake 1/2 hour at 350, then turn oven down to 325 and bake for another half hour.
Title: Low-Carb Strawberry Mug Cake
Ingredients:
- 3 egg
- 1 sour cream
- 1 strawberry
- 1 artificial sweetener
- 2 butter
- 1/2 lemon juice
- 1/2 baking powder
- 1 salt
Instructions:
1. Microwave butter for 10-15 seconds or until melted.
2. Finely dice strawberry.
3. Add egg and mix thoroughly.
4. Add remaining ingredients and mix to combine.
5. Microwave for 60-90 seconds and let cool for 2 minutes before eating.
Title: Black & White Swirl Cake
Ingredients:
- 4 eggs
- 1 1/4 sugar
- 3/4 flour
- 3/4 baking powder
- 2 1/4 cocoa powder
- 1 powdered sugar
- 2 1/2
Instructions:
1. Preheat oven to 400°C.
2. Beat eggs and sugar until light and creamy. Add oil and juice. Briskly stir in flour mixed with baking powder. Pour half of the batter into a 9-inch Bundt Pan.
3. Stir cocoa into the remaining batter and pour into pan. Gently fold the batter in the pan a few times without mixing it.
4. Bake cake in the oven (bottom rack) for 50-60 minutes, let cool, and serve dusted with powdered sugar.
Title: Green Apple Upside Down Cake
Ingredients:
- 1/4 butter
- 1/2 salt
- 1/2 cinnamon
- 1/2 nutmeg
- 3/4 sugar
- 1 egg
- 1/4 flour
- 1 1/2 baking powder
- 1/2 milk
- 2 granny smith apples
- 3/4 brown sugar
- 4 butter
- 2 milk
Instructions:
1. arrange apples on bottom of cake pan
2. mix 4 tablespoons melted butter, 2 tablespoons milk with 3/4 cup brown sugar
3. sprinkle brown sugar mixture.
4. over top
5. combine butter and sugar cream.
6. add spices.
7. cream
8. add egg.
9. beat til light and fluffy.
10. sift flour and baking powder together.
11. add alternately with milk spread over apples bake in 350 degree ove 50 to 60 minutes
12. serve with lemon sauce.
Title: Top Secret Maple Muffins
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 1/2 salt
- 1 1/4 sugar
- 1/4 maple syrup
- 1/2 applesauce
- 1/2 eggs
- 2 vanilla yogurt
- 1/2 buttermilk
- 1/2 pears
- 2 pecan pieces
- 1
Instructions:
1. Preheat the oven to 350 degrees fahrenheit, and spray a jumbo muffin pan with non-stick cooking oil.
2. Whisk all wet ingredients together : the maple syrup, eggs, sugar, applesauce, yogurt, and sour milk.
3. Stir in the pears and pecan pieces.
4. In a separate bowl, whisk together the dry ingredients : flour, salt, and baking powder.
5. Fold the dry ingredients into the wet ingredients carefully, until just mixed.
6. Scoop into a dozen muffins (they will be huge in a regular pan but I got away with it).
7. Bake on centre rack, rotating every 15 minutes, for around 30-50 minutes, depending on what pan size you're using.
8. Wait 5-10 minutes before removing or they'll crumble! Enjoy! You now have a muffin that tastes and feels like a delicious pancake!
Title: Gulab Jamun (Indian Milk Balls)
Ingredients:
- 1 powdered milk
- 1/2 all-purpose flour
- 1/2 baking soda
- 2 butter
- 2 milk
- 1 sugar
- 4 -5 water
- 3 -5 cardamom pods
- saffron threads
Instructions:
1. Dough:
2. Make the dough by combining the milk powder, flour, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions.
3. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
4. Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
5. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
6. If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
7. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
8. Sugar Syrup:
9. The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of Kesar (Saffron).
10. Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
11. Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
Title: Brown Buttered Nut Cupcakes
Ingredients:
- 1 3/4 unsalted butter
- 1 hazelnut meal
- 3 1/3 powdered sugar
- 1 flour
- 1 all-purpose flour
- 12 honey
- 2
Instructions:
1. Preheat oven to 375°F Line 48 mini-cupcake tins with baking papers or grease and flour them.
2. In a large saucepan, melt the butter over medium-high heat. When the butter begins to brown and gives off a nutty aroma, 7-10 minutes, transfer the brown butter to a heatproof bowl to stop the cooking.
3. Mix hazelnut flour, powder sugar and flour together in a bowl. Set aside.
4. In the bowl of an electric mixer, beat the egg whites until frothy. Add the flour mixture and whisk until combined. Whisk in the brown butter and the honey. Refrigerate at least 1 hour.
5. Fill each baking cup 3/4 full. Bake about 18 minutes until golden brown.
Title: Boiling Water Pie Dough-Very Easy!!
Ingredients:
- 1/2 vegetable shortening
- 1/2 boiling water
- 1 1/2 all-purpose flour
- 1/2 salt
Instructions:
1. Put the shortening in a medium bowl and pour the boiling water over it.
2. Whisk for about 1 minute,until smooth and creamy and about the consistency of sour cream.
3. Add the flour and salt and stir with a fork until you have a ragged looking dough that barely holds together.
4. Scrape onto a floured surface and push and pat into a round disk 3-4 inches across.
5. Wrap in plastic wrap and refrigerate for about an hour.(This is a soft dough and is easier to roll out when it is chilled).
6. Sprinkle your work surface and the top of the dough, generously with flour, and roll out the dough until it is about 1/8 inch thick and about 12 inches across.
7. Transfer to a 9 inch pie pan, then trim and flute the edges.
8. The pie shell is now ready to be filled or baked first and then filled, depending on the recipe.
Title: Chocolate Raspberry Truffle Bars
Ingredients:
- 1 unsalted butter
- 1 1/2 sugar
- 1 1/4 eggs
- 5 flour
- 1 raspberries
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and flour a 9-inch square baking pan.
3. Melt half of the chocolate in the microwave with the 2 sticks butter. Stir to combine, set aside.
4. In a large bowl, using a whisk, beat the sugar with the eggs until bubbly, about 1 minute.
5. Gradually whisk in the melted chocolate, then the flour.
6. Using a spatula, scrap the batter into the prepared pan, smooth the top and bake until a toothpick inserted in the center comes out with moist crumbs, about 35 minutes.
7. Let cool on a rack.
8. Melt the remaining chocolate and 1 1/2 tablespoons butter in the microwave. Stir to combine.
9. Pour the glaze onto the cooled truffle cake and tilt the pan to coat the top.
10. Refrigerate to partially set the glaze, about 30 minutes.
11. While the chocolate is still tacky, scatter the raspberries in a single layer on top, the n refrigerate for 10 more minutes to set the glaze completely.
12. Cut the cake into 3 inch squares.
Title: Coffee and Cream Coffee Cake
Ingredients:
- 8 butter
- 3 3/4 all-purpose flour
- 3/4 pecan pieces
- 2 1/2 sugar
- 1 1/2 cinnamon
- 2 coffee
- 2 baking powder
- 1 baking soda
- 1 kosher salt
- 3 eggs
- 1 vanilla extract
- 16 sour cream
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a 10 inch tube pan with a removable bottom.
3. In a small bowl, combine pecans with the 3/4 cup sugar, cinnamon, and 1 tbsp coffee.
4. In a medium bowl, combine flour, baking powder, baking soda, salt,, and remaining coffee. Set aside.
5. Using an electric mixer, beat the butter with a paddle attachment till fluffy. Slowly add sugar, beating till blended, about 2 minutes Scrape down the sides of the bowl.
6. On high speed beat for another 2 minute, then reduce speed to low and add eggs one at a time. Add vanilla and alternate with flour mixture and sour cream in 3 parts till smooth.
7. Spoon 1/3 of the batter into the prepared pan. Sprinkle evenly with 1/2 cup of pecan mixture. Top with another 1/3 of the batter, sprinkle with another 1/2 cup of pecan mixture and top with remaining batter, then sprinkle with remaining pecan mixture.
8. Bake for about 1 hour 15 minutes or when a toothpick comes out clean.
9. Transfer to a rack and allow to cool for about 10 minutes. Loosen edges with a knife. Invert on to a plate remove the bottom of the pan, then invert again with the nut side up, onto a rack and let cool completely.
Title: Pina Asada
Ingredients:
- 1 pineapple
- 1/2 sugar
- 1 lime, zest of
- 1 cinnamon
- 1/2 unsalted butter
Instructions:
1. Pre-heat the broiler (this can also be made on an outdoor grill).
2. Using a large, sharp knife, cut off the leaves of the pineapple; slice a bit off the base so as to make it steady; and then, slicing from top to bottom on the bias, remove as much of the 'eyes' as possible.
3. Turn the pineapple on its side and slice it into 1/2" rounds.
4. Using a paring knife or a biscuit cutter, core the slices.
5. Arrange the pineapple rings on a sheetpan covered with foil.
6. Or, drain a can of pineapple rings and place them on the sheet pan lined with foil--but it won't be as much fun.
7. In a small bowl, mix the remaining ingredients together.
8. Brush the pineapple with half the mixture and broil it for about two minutes.
9. Carefully turn the slices, coat the second side with the glaze and broil that side until carmelized and bubbly.
10. Enjoy!
Title: Ovos-Moles
Ingredients:
- 1/4 short-grain rice
- 2 water
- 1 sugar
- 8
Instructions:
1. Combine the water and rice in a saucepan - simmer, covered, until the rice is very soft, about 30 minutes.
2. Strain, reserve the water,and discard the rice or keep it for another use.
3. Add sugar to a saucepan with 1/2 cup of the rice water and cook over medium heat, stirring from time to time, to make a thin syrup.
4. Remove the pan from the heat and cool slightly, then gradually whisk the syrup into the egg yolks, beating vigorously.Pour the mixture into the saucepan and cook over very low heat, whisking or stirring constantly until the mixture is thick. Do not let it boil. When it is like a thick custard pour it into a dish and let cool.
Title: Priscilla's Cut-Out Cookies
Ingredients:
- 1 butter
- 1 1/2 confectioners' sugar
- 1 egg
- 1 vanilla extract
- 1/2 all-purpose flour
- 2 1/2 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Mix butter, confectioners' sugar, egg, vanilla and almond extract thoroughly.
2. Blend in flour, soda and cream of tartar.
3. Cover and chill 2 to 3 hours.
4. Heat oven to 375°; divide dough in half and roll each half 3/16 inch thick on lightly floured board.
5. Cut into desired shapes. Decorate, if desired.
6. Place on lightly greased baking sheet. Bake 7-8 minutes or until light brown on edge.
7. If desired, frost when cooled.
Title: Budino in Crosta
Ingredients:
- 1 butter
- 8 eggs
- 5 flour
- 5 sugar
- 2
- 3
Instructions:
1. Melt the chocolate and let rest for 8 to 10 minutes.
2. Then mix all the ingredients together and pour in little cups, Bake at 375 degree oven for 5 to 7 minutes.
3. Serve warm with any sauce you like.
Title: Candy Cane Cookies
Ingredients:
- 1 margarine
- 1 icing sugar
- 1 egg
- 1 vanilla extract
- 1 flour
- 1 baking powder
- 2 1/2 salt
- 1
Instructions:
1. Mix first six ingredients together, beating well.
2. Add flour, baking powder and salt.
3. Mix well.
4. Divide dough in two portions.
5. Add colour to one portion.
6. Blend well.
7. Take a bit of dough from coloured and from not coloured.
8. Squish together so it blends a bit together (think candy cane).
9. Roll into snake like shape and either make into wreath or into candy cane.
10. Bake in oven- 300 degrees F for about 8 minutes or until lightly browned.
Title: Old Fashioned Peanut Butter Cookies
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 crunchy peanut butter
- 1 brown sugar
- 1 white sugar
- 1 eggs
- 2 vanilla
- 1
Instructions:
1. Heat oven to 350°F.
2. Mix flour, baking powder, baking soda and salt; set aside. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.
3. Roll into tablespoonful size balls of dough, 2 inches apart, onto greased baking sheets. Flatten each, in criss-cross pattern, with tines of fork. I like to sprinkle a little sugar on top of the cookies for a bit of crunch. :o).
4. Bake for 8 to 10 minute or until golden brown. Cool on baking sheets 5 minutes; transfer to wire racks or paper towels. Cool completely.
Title: Sweet Potato Bread Pudding With Eggnog Anglaise
Ingredients:
- 2 heavy cream
- 1 dark brown sugar
- 3/4 ground nutmeg
- 3/4 vanilla extract
- 7 rum
- 1/4 sweet potatoes
- 1 1/4 eggs
- 15 sugar
- 2 ground cinnamon
- 3/4 ground nutmeg
- 3/4 vanilla extract
- 2 1/4 heavy cream
- 1
- 3/4
Instructions:
1. Make the Anglaise:
2. Heat cream with 1/2 cup sugar, nutmeg, and vanilla in a medium saucepan, stirring until mixture is hot.
3. Whisk together yolks, remaining sugar, and rum until combined well.
4. Add one quarter of the hot cream mixture to the egg mixture, whisking constantly.
5. Transfer egg mixture to saucepan and cook over moderately low heat,stirring constantly, until custard is thickened and registers 175 degrees on a thermometer.
6. Remove sauce from heat and strain.
7. Cool, cover, and chill.
8. Bread Pudding:
9. Peel potatoes and mash.
10. Beat eggs until frothy in a large bowl.
11. Add sugar, cinnamon, nutmeg, and vanilla, and whisk until blended.
12. Add sweet potato pulp and stir until well combined.
13. Add bread cubes and mix well.
14. Chill, covered, for 1 hour.
15. Preheat oven to 350 degrees.
16. Pour into shallow 4 quart baking dish.
17. Cover dish with foil and bake 25 minutes.
18. Remove foil and bake 45 more minutes.
19. Serve each portion topped with the eggnog Anglaise.
Title: Sugar Cookies
Ingredients:
- 1 butter
- 2 white sugar
- 1/2 powdered sugar
- 3 eggs
- 1 baking soda
- 1 hot water
- 1 sour cream
- 1 1/2 vanilla
- 4 flour
- 1 baking powder
- 1/2 salt
Instructions:
1. Cream together sugars and butter.
2. Mix in eggs.
3. Dissolve baking soda into hot water and put into mixture.
4. Blend in vanilla and sour cream.
5. Add flour, baking powder and salt mixing until smooth.
6. Cover and chill until firm.
7. Preheat oven to 375°F.
8. Roll out dough on a floured surface to desired thickness.
9. Use cookie cutters of your choice, and bake 10-12 minutes.
10. OPTIONAL - Place dough onto wax paper and form into a log. Cut slices of dough from log and bake. (This would be similar to buying premade dough from the store).
Title: Fluffy Tapioca Pudding
Ingredients:
- 4 milk
- 1/4 quick-cooking tapioca
- 1/2 sugar
- 1/4 salt
- 3 vanilla
- 1 1/2
- 3
Instructions:
1. Combine milk, tapioca, sugar and salt in a saucepan; let sit 5 minutes; add egg yolks; bring to boil, stirring constantly; remove from heat (mixture will be thin); stir in vanilla.
2. Pour the pudding into a serving bowl; stir 1/3 of the stiffly beaten egg whites into the pudding; gently fold in remaining egg whites, leaving little"pillows" of egg white; chill.
Title: Eggnog Sparkle Cookies
Ingredients:
- 2 1/2 flour
- 2 baking powder
- 1 ground nutmeg
- 1 butter
- 1 sugar
- 2 cinnamon
- 1/2
- 1/3
- 1
Instructions:
1. Combine flour, baking powder and nutmeg; set aside. Cream butter and granulated sugar at medium speed of electric mixer.
2. Add egg yolks; beat until fluffy. Blend in eggnog. Add flour mixture, mixing until thoroughly combined.
3. Refrigerate 2 hours or until firm. Combine decorating sugar and cinnamon.
4. Roll dough into 3/4 inch balls; roll in colored sugar mixture to coat. Place 2 inches apart on lightly greased cookie sheet.
5. Bake at 400° F for 8 to 10 minute or until set.
Title: Chocolate Fondue
Ingredients:
- 12 milk
- 3/4 vanilla
- 20
- 1/2
Instructions:
1. In a double boiler combine the milk, the chocolate chips and the hersheys kisses.
2. Stir until melted thoroughly, and it thickens.
3. If it seems too thick, add a little more milk.
4. Remove from heat and stir in the vanilla.
5. ENJOY!
Title: Venetian Carrot Cake
Ingredients:
- 1/2 pine nuts
- 3 carrots
- 2 carrots
- 1/2 golden raisin
- 1/4 rum
- 3/4 vanilla extract
- 1 eggs
- 3 ground nutmeg
- 2 1/2 lemon, zest of
- 1/2 mascarpone cheese
- 1/2 confectioners' sugar
- 1/2 rum
- 1
- 2
Instructions:
1. Preheat the oven to 350°F Line the bottom of a 9" springform pan with a nonstick silicone liner or baking parchment. Grease the liner and sides of the pan with olive oil. Place the pine nuts in a small dry pan and toast them over low heat, shaking often.
2. Wrap the grated carrot in a double layer of kitchen towels. Twist the towels around the carrots to remove liquid.
3. Put the raisins in a small saucepan with the rum, and bring to a boil over medium heat. Lower the heat and simmer for 3 minutes.
4. Whisk together the sugar and 1/2 cup of oil until creamy. Add vanilla and eggs and whisk until combined. Fold in the ground almonds, nutmeg, grated carrots, raisins and rum, and finally the finely grated lemon zest and lemon juice.
5. Transfer batter into the prepared springform and smooth the surface with a rubber spatula. The cake will be fairly thin. Sprinkle the pine nuts over the top.
6. Bake in preheated oven until the top is risen and golden and a cake tester comes out sticky but otherwise more or less clean, just one or two moist crumbs clinging to it, about 30 to 40 minutes.
7. Remove the cake from the oven and let it sit on a rack for 10 minutes before removing the sides. Let cool until ready to serve. Transfer the cake to a serving platter.
8. Beat together the mascarpone, confectioners' sugar and rum in a small bowl. Slice the cake and serve with the mascarpone cream.
Title: Vodka Fruitcake
Ingredients:
- 1 water
- 1 sugar
- 4 eggs
- 2 baking soda
- 1 salt
- 1 brown sugar
- 1 lemon juice
- 3 Absolut vodka
- 1
Instructions:
1. First, sample the vodka to check for freshness.
2. Take a large bowl.
3. Check the vodka again to be sure it is of the highest quality.
4. Pour 1 level cup of the vodka and drink it.
5. Repeat.
6. Repeat again.
7. Turn on the electric mixer; beat 1 cup of butter in a large fluffy bowl.
8. Add water, eggs, and 1-tsp.
9. sugar and beat again.
10. Make shurr the vodca is still OK.
11. Cry another tup.
12. Turn off mixers.
13. Chuck in the cup of dried fruitt or something.
14. Mix on the turner.
15. If the fried druit!
16. g!
17. ets struck on the beaterers, pry it loose with a drewscriver.
18. Sample the vodka to check for tonsistancity.
19. Next, sniff two cups of salt.
20. Or something.
21. Who cares?.
22. Check the vodka.
23. Now stiff the lemon juice and strain your nuts.
24. Add one table.
25. Spoon.
26. Of suger or something-- Whatever.
27. Grease the oven.
28. Turn the cake tin 350 degrees.
29. Don't forget to beat off the turner.
30. Whip the bowl out the window.
31. Check the vidka again.
32. Go to bed.
33. Who the heck likes fruitcake anyway.