lumicero/recipes-ing2inst huggingface dataset:
Title: Splenda-Id Candied Nuts That are Equal to No Other
Ingredients:
- 2 water
- 1 1/2 Splenda sugar substitute
- 6 Equal sugar substitute
Instructions:
1. Bring the water and sugar substitute to a boil over a medium heat.
2. When the sugar substitute is dissolved, add the nuts and stir.
3. After two minutes of stirring, turn off heat and continue to stir.
4. After candy coating has set on the nuts, put on a plate to cool.
Title: Sticky Date Cupcakes With Caramel Icing
Ingredients:
- 1 1/4 pitted dates
- 1 1/4 boiling water
- 1 bicarbonate of soda
- 100 unsalted butter
- 3/4 brown sugar
- 2 eggs
- 1 1/2 self-raising flour
- 1 ground ginger
- 60 unsalted butter
- 1/2 dark brown sugar
- 1/4 icing sugar
- 3/4 demerara sugar
- raw sugar
Instructions:
1. Preheat oven to 180°C Line 18 holes of muffin pans (1/3 cup measure) with paper cases. This recipe uses 'regular' muffin pan size not the Texan/large style.
2. Combine the dates and 1 1/4 cups boiling water in a small saucepan, Bring to the boil over low-medium heat and simmer for 3 minutes.
3. Remove from the heat and mash lightly with a potato masher. Stir in the bicarb/baking soda and allow to stand for 5 minutes.
4. Stir in the butter and brown sugar into the warm date mixture until the butter melts and the sugar dissolves.
5. Stir in the eggs until combined.
6. SIft in the flour and ginger, then fold in with a metal spoon until combined.
7. Divide the mixture into the paper cases and smooth the mixture over with the back of a spoon.
8. Bake 15 minutes or until the tops are firm when touched.
9. Remove from the oven and cool in the pan for 5 minutes before transferring to a wire rack to cool.
10. To make the icing- combine the butter, brown sugar and the cream in a small saucepan over a low heat, stir until the sugar dissolves.
11. Bring the mixture to just below boiling point, then reduce the heat to low-medium and simmer for 2 minutes, stirring until thickened.
12. Remove from the heat and gradually beat in the ising sugar until smooth.
13. Spread the icing onto cakes and decorate by sprinkling with the optional sugar.
Title: Jamaican Tapioca Pudding
Ingredients:
- 1/3 pearl tapioca
- 3/4 water
- 2 2% low-fat milk
- 1/4 rum
- 1/8 salt
- 2 eggs
- 1/2 white sugar
- 1/2 vanilla
- 1/8 nutmeg
- 1 allspice
- 1 ground cloves
Instructions:
1. Soak tapioca in the water for 30 minutes in a 1 1/2 quart saucepan.
2. Lightly beat the egg yolks.
3. After the 30 minutes; add milk, rum, salt, and egg yolks to the tapioca.
4. Stir over medium heat until boiling. Turn heat down to low.
5. Simmer, uncovered, for 15 minutes; stirring often.
6. Beat the egg whites with the sugar until soft peaks form.
7. After the 15 minutes, fold about 3/4 cup of hot tapioca into the egg whites and then gently fold egg mixture back into your saucepan. Stir well over low heat for about 3 more minutes.
8. Remove from heat and cool for 15 minutes then stir in vanilla, nutmeg, allspice, and cloves.
9. Serve warm or chilled.
Title: My Never Fail Sponge
Ingredients:
- 6 sugar
- 2 water
- 4 eggs
- 6 cornflour
- 1 flour
- 2 baking powder
Instructions:
1. Grease and flour 2 deep 8" sponge tins.
2. Separate the eggs.
3. Boil together the sugar and water until sugar has dissolved.
4. Beat egg whites until they are stiff with an electric beater then add the water and sugar mixture.
5. Beat well and then add egg yolks one at a time beating each in well.
6. Sift together the cornflour, flour and baking powder.
7. Fold into the egg mixture with a metal spoon as lightly as possible.
8. Divide mixture equally between the tins and bake at 375'F for 20 minutes approximately.
9. Remove from oven when sponges spring back when pressed lightly with finger.
10. Cool in tins 5mins before turning onto racks to cool completely.
11. Join together with freshly whipped cream which has been flavoured with vanilla essence and a little sugar.
12. Sift a little icing sugar on top & serve.
13. OR leave as 2 halves and spread whipped cream on top of each and sprinkle with jelly crystals or decorate with some fresh fruit or shavings of chocolate.
Title: Oatcakes
Ingredients:
- 125 vegetable margarine
- 50 soft brown sugar
- 125 whole wheat flour
- 125 porridge oats
- milk
Instructions:
1. Cream margarine and sugar.
2. Mix in flour and oats and work into a paste. Moisten if necessary with a teaspoon of milk.
3. Using a floured board, roll out about 7mm / 1/4 inch thick and cut into rounds.
4. Put onto a greased baking tray.
5. Bake just above middle in a moderately hot oven, Gas mark 5, 375 F, 190 C for 20 minutes, until pale brown.
6. Take straight off baking tin on to a wire rack to cool.
Title: Cinnamon Elephant Ears
Ingredients:
- 1 sugar
- 1 kosher salt
- 1/4 cinnamon
- 1 puff pastry
Instructions:
1. Preheat the oven to 450°F (232°C).
2. Combine ½ cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
3. Combine ½ cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
4. Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
Title: Tiramisu II
Ingredients:
- 3 eggs
- 6 water
- 8 mascarpone
- 1 sugar
- 1/2 salt
- 1/8 ladyfingers
- 14 strong rich coffee
- 1 cognac
- 1
- 2
Instructions:
1. Combine egg yolks and water in heavy saucepan.
2. Cook over very low heat, whisking constantly, until mixture reaches 160 degrees, about 15 minutes.
3. Cool quickly in cold water bath or in freezer.
4. Stir mascarpone into yolks.
5. Combine 4 egg whites, sugar and salt in top of double boiler.
6. Cook over very low heat, beating with hand-held mixer on medium speed or with whisk until whites hold soft peaks and temperature reaches 160 degrees, about 20 minutes.
7. Stir 1/4 of whites into egg yolk mixture. Fold in remaining whites.
8. To assemble, arrange ladyfingers in single layer on piece of heavy-duty foil; slightly turn up foil edges to make a tray.
9. (You also can do this on a large platter.) Combine coffee and Cognac; drizzle evenly over ladyfingers.
10. Arrange half of ladyfingers in single layer in glass or souffle dish, about 6 1/2 inches in diameter and 3 to 4 inches deep.
11. Fill in any spaces with parts of ladyfingers.
12. Cover ladyfinger layer with half of mascarpone mixture. Top with remaining ladyfingers and remaining mascarpone mixture. Cover with plastic wrap.
13. Refrigerate overnight or up to 2 days.
14. Sprinkle cocoa through fine sieve over surface. Serve chilled.
Title: Grandma Geldner's Apfel Kuchen (Apple Kuchen)
Ingredients:
- 4 -5 baking apples
- 1 1/4 white flour
- 1 baking powder
- 2 sugar
- 1/2 salt
- 1/2 unsalted butter
- 1 egg
- 2 milk
- 2 unsalted butter
- 3/4 sugar
- 1 1/2 white flour
- 1/2 cinnamon
Instructions:
1. Preheat oven to 350°F.
2. Mix 1 1/4 cup flour, baking powder, 2 tsp sugar, and salt and sift once.
3. Cut 1/2 cup butter into dry mix with a pastry blender to pea size.
4. In a small bowl, beat egg with 2 T milk and add to dry mix.
5. Mix thoroughly and pat dough into a greased or oiled 9x13-inch baking dish.
6. Pare and core apples.
7. Cut into thin wedge slices and place on dough in rows until covered. We would cover the thin end of one apple with the thick end of the other.
8. Dot apples with 2 T butter and mix 3/4 cup sugar, 1 1/2 Tbs flour and cinnamon together.
9. Spread dry topping over dotted apples, and bake in oven for 30-45 minutes, until golden brown.
Title: Pear and Raspberry Strudel
Ingredients:
- 2 1/2 pears
- 1 raspberries
- 1/2 sugar
- 2 sugar
- 1/4 crystallized ginger
- 2 ground cinnamon
- 2 lemon, rind of
- 1 1/4 nutmeg
- 1 phyllo pastry sheets
- 1/4
- 11
Instructions:
1. Heat oven to to 375ºF.
2. In a large bowl, combine pears, raspberries, 1/2 cup sugar, 1/4 cup bread crumbs, ginger, 1/4 teaspoon cinnamon, lemon peel and nutmeg.
3. In a small bowl combine the remaining sugar, breadcrumbs and 1 teaspoon cinnamon.
4. On a piece of waxed paper, place one sheet of phyllo.
5. Brush with butter, sprinkle with sugar mixture.
6. Repeat with remaining sheets.
7. Spread fruit mixture on phyllo lengthwise leaving 1" border on all sides.
8. Fold in sides and roll jelly roll fashion.
9. Place on cookie sheet sprayed with cooking spray.
10. Brush strudel with butter.
11. Optional: for a garnish, take one sheet of phyllo and cut sheet into 2" wide strips.
12. Fold each strip lengthwise in half.
13. Gather and roll each strip to make rosettes.
14. Arrange on top of strudel.
15. Bake for 50 minutes or until top is golden and fruit is tender.
16. Watch it so it doesn't get too brown.
17. Shield with foil if necessary, but don't tuck the foil down around the sides, just lay it on top.
18. Otherwise it will get soggy.
Title: Gingerbread Cake With Chocolate Ganache
Ingredients:
- 1/2 shortening
- 1/4 butter
- 1 sugar
- 1 egg
- 1 molasses
- 2 1/3 water
- 1 1/2 flour
- 1/2 baking soda
- 1 1/2 salt
- 1 1/2 ground ginger
- 2 ground cinnamon
- 1/4 orange zest
- orange marmalade
- ganache
- Jeni's Chocolate Ganache
Instructions:
1. Preheat oven to 180C/350º F.
2. Grease and flour 9-inch/20cm square pan.
3. In a large mixing bowl, cream butter and sugar together.
4. Add egg. Add the water to the molasses, stir to combine, then stir molasses water into the butter mixture.
5. Stir dry ingredients together, add to liquid mixture, and combine until smooth. Pour into prepared pan, bake 45 minutes, or until knife inserted in center comes out clean.
6. To decorate-.
7. Once cool, split the cake in half horizontally.
8. Sit the two halves, cut side up, on the counter, and spread one half with jam and the other half with chocolate ganache.
9. Sandwich the two halves back together.
10. Ice the entire cake with chocolate ganache, decorate and serve!
Title: Chocolate Roll
Ingredients:
- 6 granulated sugar
- 1/4 granulated sugar
- 6 vanilla
- 1/2 water
- 6
- 1/2
- 2/3
- 2
- 1 1/2
Instructions:
1. Line greased 10x15 inch jelly roll pan with waxed paper.
2. Beat egg whites until soft peaks form.
3. Add sugar and beat until stiff.
4. Beat egg yolks with sugar until lemon colored and light.
5. Beat in cocoa and vanilla.
6. Fold into egg whites.
7. Spread into prepared pan.
8. Bake in 350 degree F.
9. oven for 15 to 20 minutes until an inserted toothpick comes out clean.
10. Sift icing (confectioner's) sugar over a clean tea towel.
11. Turn cake out on top of towel.
12. Peel off paper.
13. Starting at narrow end, roll towel and cake up toegether to cool.
14. When cool, unroll and spread with filling.
15. Filling: Melt chips and water together over low heat.
16. Spread over cake.
17. Whip cream until stiff.
18. Spread over chocolate layer, saving some to garnish top with a few dabs.
19. Roll.
20. Refrigerate until serving.
21. Cut into slices to serve.
Title: Harvest Pumpkin Cake
Ingredients:
- 2 whole wheat flour
- 2 Splenda sugar substitute
- 12 pumpkin
- 2 baking soda
- 1 1/2 applesauce
- 1 cinnamon
- 2 pumpkin pie spice
- 5 vanilla
- 2 Splenda sugar substitute
Instructions:
1. Pre-heat oven to 375, grease a deep 8 inch pan.
2. I find it best to use a wooden spoon instead of a mixer to mix this batter.
3. Mix first 8 ingredients, mixture will be lumpy.
4. Add egg whites, mixing well after each addition.
5. Mix in vanilla, continue stiring for a minute or two, but mix should remain lumpy.
6. Pour into greased pan, bake 25-35 minutes or until cake seems set and a warm orange brown color on top.
7. Cake will remain soft but should hold together well.
8. I like to serve warm with Fat Free Whipped Topping, or for truly sugar free just sprinkle some Splenda on top.
Title: Strawberry Trifle With Lemon Cream
Ingredients:
- 3 lemon juice
- 2/3 sugar
- 1 reduced-fat cream cheese
- 4 lemon zest
- 2 vanilla
- 2 strawberries
- 2 ladyfingers
- 12
Instructions:
1. Combine 1/3 cup sugar and lemon juice over medium heat until dissolved.
2. Combine all but the strawberries and ladyfingers.
3. Beat with electric mixer (make sure to add remaining sugar.
4. Toss the berries with 2 tb lemon syrup.
5. Divide half the cheese mix among the dishes and place 1 lady finger in each.
6. Lightly brush with remaining half lemon syrup.
7. Top with half the berries and repeat with the remaining cheese mixture, ladyfingers, lemon syrup and berries.
Title: Sesame Anise Melts
Ingredients:
- 2 all-purpose flour
- 1/4 baking soda
- 12 butter
- 3/4 sugar
- 1 anise seed
- 1/4 salt
- 1 egg
- 3/4 sesame seeds
Instructions:
1. Whisk the flour and baking soda in a medium bowl. In a large bowl, beat butter, sugar, anise seed and salt until fluffy. Beat in the egg. Stir in flour mixture 1/2 cup at a time.
2. Pour the sesame seeds into a bowl. Roll dough into 1-inch balls, then roll in sesame seeds. Place on greased baking sheets and flatten to 1/4-inch thickness with a drinking glass. Bake at 400 degrees for 6 to 9 minutes. Cool on wire racks.
Title: Chocolate Yogurt Bundt Cake
Ingredients:
- 1 flour
- 2 baking soda
- 2/3 margarine
- 1 1/2 sugar
- 1/2 eggs
- 1 1/2 plain yogurt
- 2 vanilla extract
- 1 1/2
- 1
Instructions:
1. Mix 1 Tbsp of flour with 1 tsp of coca and dist the inside of a greased 9 inch bundt or tube pan with this mixture, shaking out any excess.
2. Sift 2 C flour and 2/3 C of cocoa together with the baking soda , set aside.
3. In a large mixing bowl cream the butter and sugar together.
4. Beat in the eggs, one at a time.
5. Add the flour mixture alternately with the yogurt in three parts.
6. Do not over mix. Stir in the vanilla.
7. Pour the batter into the prepared pan and bake in a 350 oven for 45-55 minutes, until a tester inserted comes out clean.
8. .Cool for 10 minutes before inverting onto a rack to cool completely -----.
Title: Emergency Chocolate Dessert
Ingredients:
- 4 unsalted butter
- 2 eggs
- 2 brown sugar
- 2 flour
- 2 vanilla extract
- 1/2 salt
- 1
Instructions:
1. Set your oven to 200°C (400°F). Grease 2 small ovenproof dishes or ramekins with butter and place them on a baking tray.
2. Chop the chocolate if necessary and place in a microwaveable dish. Add the butter and microwave in 30-second bursts until melted. In my microwave, it takes 2 minutes on medium power. Remove, stir gently and allow to cool a little (to avoid making chocolate scrambled eggs).
3. In a medium bowl, beat the eggs and sugar together with the salt and vanilla until very well combined. You could use a handheld mixer, though I prefer to do it by hand with a balloon whisk because it's quieter and more pleasant.
4. Stir in the slightly cooled chocolate, then mix in the flour until just combined. Do not over-beat.
5. Divide the mixture between the dishes and cook for 12 minutes. Check that the top is just beginning to crack and remove from the oven. Let them sit for 5 minutes before serving, turning them out onto a plate if you want to.
6. While these are perfectly delicious just the way they are, you could serve them with cream or vanilla ice cream to suit your mood.
Title: Best Ever Brownies
Ingredients:
- 2 butter
- 1/2 eggs
- 2 sugar
- 1 vanilla
- 1 flour
- 1/2 salt
- 1/8 coconut
- 3/4
Instructions:
1. Preheat oven to 350.
2. Melt the chocolate and butter in a small saucepan over low heat; cool to lukewarm.
3. Beat the eggs in a a small bowl with an electric mixer at high speed. Gradually beat in the sugar until the mixture is fluffy and thick. Stir in the chocolate mixture and the butter.
4. Fold in the flour and salt until well blended; stir in the coconut/nuts. Spread in a greased 8x8x2" baking pan.
5. Bake for 30 minutes.
6. Cool in the pan on a wire rack.
Title: Berry Trifle
Ingredients:
- 10 graham crackers
- 1 fresh strawberries
- 2 raspberries
- 1 blueberries
- 3
Instructions:
1. In a trifle bowl, break up enough graham crackers to cover the bottom.
2. Add 1/3 cup of lemon curd, spread on crackers. Arrange berries along sides and in center. Add 1 cup of whipped cream and spread until smooth.
3. Repeat 2 more times, ending on a smooth layer of whipped cream. Cover with plastic wrap and chill for several hours, or even overnight. Watch the video at MomsHeart.net .
Title: Chocolate Malted Cake
Ingredients:
- 1/2 butter
- 1 1/3 sugar
- 1 cocoa powder
- 3/4 eggs
- 4 flour
- 2 baking powder
- 3 salt
- 1/2 half-and-half
- 1 3/4
Instructions:
1. Preheat oven to 375*.
2. In a large bowl, beat together butter and sugar until light and fluffy; add malted milk powder and cocoa and beat till just combined.
3. Add eggs and beat well.
4. Sift together dry ingredients and add to chocolate mixture alternately with half and half.
5. Spread evenly in a well-greased 9x13 pan, and bake 35-40 minutes or until tester comes out clean. Cool completely before frosting.
6. For Frosting:
7. 1/2 cup half and half.
8. 1/2 cup malted milk powder.
9. 1/2 cup butter,softened.
10. 1/2 cup cocoa powder.
11. 2/12 cups powdered sugar.
12. Stir together half and half and malted milk powder and let sit for 15 minutes to dissolve the powder.
13. In a medium bowl, beat together the butter and cocoa.
14. Add malted milk mixture and beat well.
15. Add powdered sugar and beat on high till fully combined.
Title: Chocolate Raspberry (Or Strawberry) Tall Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 cream cheese
- 1 1/3 milk
- 1 vanilla instant pudding mix
- 3/4 fresh raspberries
- 1 confectioners' sugar
- 1 of fresh mint
- 2 raspberries
Instructions:
1. Prepare the cake according to package directions, using three greased and floured 9 in round cake pans.
2. Bake at 350 degrees for 25- 30 minutes or until a toothpick inserted in center comes out clean.
3. Cool for 10 minutes; remove from pans to wire racks to cool completely.
4. In a mixing bowl, beat cream cheese until fluffy.
5. Combine milk and pudding mix;add to cream cheese and mix well.
6. Fold in whipped topping and raspberries.
7. Reserve a large dollop (approx 2 tablespoons) of filling for garnish.
8. Place one cake layer on a serving plate.
9. Spread with half of the filling. Do not cover sides of cake, just the top as this is made to look like a torte, not a frosted cake.
10. Repeat layers.
11. Top with remaining cake;dust with confectioner's sugar.
12. Mound the reserved filling in the center and arrange raspberries in the middle.
13. Garnish with fresh mint on top if desired.
14. Store in refrigerator.
15. Note: If you make this with strawberries and slice them, do not prepare filling too far in advance of serving the cake.
16. This is because the strawberries will"bleed" into the filling and become mushy.
17. It will still taste great, it will just look a bit unattractive.
Title: Kathy's Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 1/4 flour
- 1/2 baking powder
- 1/4 salt
- 3/4 baking soda
Instructions:
1. Preheat oven to 375.
2. lightly grease cookie sheet.
3. mix well: butter, peanut butter, sugar, brown sugar, egg.
4. Add remaining ingredients.
5. roll individual uncooked cookies in sugar (optional).
6. crisscross with forks.
7. bake for about 10 minutes.
Title: Milky Way Frosting
Ingredients:
- 1 1/2 brown sugar
- 2 all-purpose flour
- 7 milk
- 2
Instructions:
1. Boil together one minute the brown sugar, flour and milk.
2. Remove from heat and add candy bars. Stir well and spread over cake (or cupcakes.).
3. Cool and refrigerate until serving time.
Title: Frosted Maple Walnut Cookies
Ingredients:
- 2 brown sugar
- 1 butter
- 2 eggs
- 3 flour
- 2 1/2 whole wheat flour
- 1 baking soda
- 1 salt
- 1 walnuts
- 1 1/2 powdered sugar
- 4 milk
- 4 butter
- 2
Instructions:
1. Heat oven to 350°F.
2. Cookies:
3. Cream butter and sugar. Add maple flavor and eggs.
4. Add dry ingredients and mix.
5. Stir in walnuts.
6. Place tablespoon sized cookies on an ungreased cookie sheet, bake for about 10 minutes.
7. Cool.
8. Mix frosting ingredients, spread on cooled cookies.
9. Note: If you make the frosting after all the cookies are baked and cooling. It times out just about right.
Title: Lightened up Thumbprint Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 baking powder
- 1/4 salt
- 3 I Can't Believe It's Not Butter® Spread
- 1/4 brown sugar
- 1/4 granulated sugar
- 1 orange zest
- 3/4 vanilla extract
- 1/2 confectioners' sugar
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Coat baking sheet with cooking spray.
3. Combine flour, baking powder and salt; reserve.
4. In large bowl, with spoon, mix spread and brown and granulated sugars until creamy.
5. Stir in egg white, 1/2 t zest and vanilla until well combined.
6. Stir in reserved flour mixture until just combined.
7. Coat tablespoon and hands with cooking spray.
8. Roll level tablespoonfuls of dough into balls; place on baking sheet.
9. Using end of wooden spoon, make indentation in center of each cookie, pressing 3/4 of the way through.
10. Bake 9-10 minutes or until edges are just set.
11. Cool completely on racks.
12. Stir together confectioners' sugar, remaining 1/4 t zest and 1 t water; drizzle over cookies.
13. Fill each cookie with 1/4 t preserves.
Title: Advanced Chocolate -Dipped Strawberries (Ina Garten Barefoot Con
Ingredients:
- 6 heavy cream
- 1 orange zest
- 7 instant coffee granules
- 1/2 light corn syrup
- 3 strawberry
- 2
Instructions:
1. In a heat-proof bowl set over (but not touching) simmering water, heat the cream and orange zest. Add the chocolate, coffee, orange liqueur, and corn syrup and stir constantly until the chocolate is just melted and smooth.
2. Keep the chocolate warm in a fondue pot or in a glass bowl set over the simmering water.
3. Serve the warm chocolate with a large plate of long stemmed strawberries for dipping.
Title: Old Fashioned Pound Cake 1972
Ingredients:
- 1 2/3 white sugar
- 1 butter
- 2 cake flour
- 1/2 all-purpose flour
- 1/4 salt
- 5 ground mace
- 1 eggs
- vanilla
Instructions:
1. Pre heat oven to 325 degrees.
2. Grease loaf pan. Can line if desired.
3. Cream butter and sugar until all granules are dissolved and you no longer feel them between your fingertips.
4. Sift the flour and measure.
5. Add the salt and mace.
6. Sift all together once more.
7. Add eggs one at a time, alternating with the flour to the creamed mixture.
8. Beat until light and fluffy.
9. Add the vanilla.
10. Pour into prepared greased pan.
11. Bake 325 degrees for 50 to 60 minutes.
12. Using tester to test.
Title: Cajun Ginger Cake
Ingredients:
- 1/2 unsalted butter
- 1 dark brown sugar
- 1/2 blackstrap molasses
- 2 eggs
- 1/2 sour cream
- 2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 2 fresh ginger
- 1 salt
- 1 cinnamon
- 1/2 pecans
- powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. Cream together butter and brown sugar.
3. Beat in the molasses, the sour cream, the ginger and the egg yolks.
4. Sift together the flour, baking powder and soda, salt and cinnamon.
5. Stir gradually into molasses mixture until well blended.
6. Beat egg whites until stiff but not dry, and fold into batter.
7. Fold in nuts.
8. Generously butter a 9 x 9 x 2" baking pan.
9. Pour in batter and smooth top.
10. Bake for 25 to 30 minutes or until tester comes out clean.
11. Cool briefly in pan, then invert onto rack.
12. Sieve powdered sugar on top of cake and enjoy.