lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Cupcakes With Vanilla Pastry Cream
Ingredients:
- 2 3/4 all-purpose flour
- 1 1/4 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 1/4 vegetable shortening
- 1 3/4 sugar
- 2 pure vanilla extract
- 2 eggs
- 1 1/2 bananas
- 1/2 buttermilk
- 3 half-and-half
- 6 sugar
- 1/2 cornstarch
- 3 salt
- 1/4 pure vanilla extract
- 1
Instructions:
1. Make the pastry cream: In a medium saucepan, bring the half-and-half to a simmer and keep warm. In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until the mixture is pale, about one minute. Whisk half of the half-and-half into the egg yolk mixture, then pour the egg mixture back into the pot with the remaining half-and-half. Cook over medium heat, whisking constantly until thickened and boiling, about 6-10 minutes. Remove from the heat and whisk in the vanilla. Strain the pastry cream through a fine-mesh sieve into a container. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Chill at least one hour, overnight is better.
2. Make the cupcakes: Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
3. Sift the flour, baking powder, baking soda, and salt together into a large bowl and set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat until fluffy, about 3 minutes. Scrape down the bowl, add the eggs, and beat until just combined. Scrape down the bowl again and add the bananas, beating until just combined. Turn the mixer to low. Add the flour mixture, alternating with the buttermilk, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and scrape down the sides with a rubber spatula, giving the mixture a final stir to ensure it's combined.
5. Fill the cupcake liners about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 20 minutes. Remove them from the pans and cool completely.
6. Assemble the cupcakes: Place the vanilla pastry cream in a plastic disposable piping bag or a zip top gallon sized bag. Cut the end of the bag so that the opening is about a half inch in diameter. Pipe a dollop onto the cupcake (alternatively spoon a dollop onto the cupcake) and garnish with a dried banana slice.
Title: Black and White Cupcakes
Ingredients:
- 8 cream cheese
- 1/4 sugar
- 1 egg
- 1 1/2 all-purpose flour
- 1 sugar
- 2 baking soda
- 1 salt
- 1/2 water
- 1/2 egg
- 1/3 vanilla
- 1
- 1/2
Instructions:
1. Preheat oven to 350° and line 16 muffin cups with foil of paper liners.
2. Prepare cheese layer: Beat cream cheese, sugar, and egg until forms a gritty paste.
3. Prepare cake layer: Mix together flour, sugar, cocoa powder, baking soda, and salt.
4. Whisk water, oil, egg, and vanilla.
5. Stir into flour mixture.
6. Stir in 1/2 of chocolate chips.
7. Fill prepared cups half full with chocolate batter.
8. Using remaining chocolate batter and all of cream cheese batter, spoon batters side by side over bottom cake layer.
9. Making a top that is black and white.
10. Sprinkle other half of chips on top.
11. Bake at 350° for 30-35 minutes or until wooden pick placed in center comes out clean.
12. Let cool and enjoy.
Title: Aunt Jerri's Upside-Down Pineapple Cake
Ingredients:
- 3 self-rising flour
- 2 baking powder
- 1/2 salt
- 1 1/2 sugar
- 1 butter
- 4 eggs
- 2 vanilla
- 1 milk
- 3 butter
- 3/4 brown sugar
- 1/4 pineapple chunk
Instructions:
1. preheat oven to 350 degrees F.
2. in bowl combine flour, baking powder, and salt and sift together.
3. in a separate bowl combine eggs and butter.
4. cream together with hand mixer.
5. gradually add sugar while continuing to blend.
6. add vanilla and milk, blend till mixed.
7. gradually add dry ingredients to wet batter.
8. mix well, but don't over mix.
9. icing: place melted butter in round cake pan.
10. put in the brown sugar and mix with butter.
11. make sure it is evenly spread around the pan.
12. sprinkle pineapples around pan.
13. evenly pour batter into pan.
14. bake for 35 minutes or until you can insert a tooth pick and it comes out clean.
15. Note:if you want to include cherries sprinkle in with pineapples.
16. take out of pan immediatly or the sugar will stick to the pan.
Title: Any Fruit Streusel Cupcakes
Ingredients:
- 2 1/4 all-purpose flour
- 3/4 granulated sugar
- 3/4 butter
- 1/2 baking powder
- 1/2 baking soda
- 1 buttermilk
- 1 egg
- 1/2 vanilla extract
- 1 brown sugar
- 2 white sugar
Instructions:
1. Over medium heat and in a small pot, cook fruit with 2 tablespoons sugar until soft. Remove fruit with a slotted spoon and continue simmering liquid to a syrupy consistency. Add back to fruit.
2. In a large bowl, whisk together flour and sugar. Thoroughly cut in butter using a pastry blender, until mixture resembles coarse crumbs. Set aside 2/3 cup of crumbs.
3. Combine baking powder and soda. Make a well in the center.
4. In a small bowl, whisk egg and vanilla into buttermilk. Add to dry mixture and stir with a fork until just combined. (Do not overstir as cupcakes could be tough).
5. Grease a 12 cup muffin tray. Fill each cup halfway with batter. Divide cooked fruit evenly amongst cups, and then top with remaining batter. Mound with streusel.
6. Bake in a 350°F oven for 25 minutes, until a tester inserted in the center of cupcakes comes out clean.
7. Place tray on a cooling rack to cool for at least 5 minutes before removing from pan. Serve warm or cooled completely.
Title: Clementine Tart
Ingredients:
- 100 butter
- 50 sugar
- 1 clementine
- 2 oranges
- 250
Instructions:
1. Put butter and sugar in a thick-bottomed pan.
2. Peel clementines and oranges and cut into quarters.
3. Place in pan.
4. Cook for 15mins over a high heat.
5. If using pastry, roll out onto a floured surface, then place into flan dish.
6. Preheat oven to 210°C (475°F).
7. pour fruit and butter mixture into flan or pastry case, bae for 25 minutes
8. Serve warm or cold, with custard or cream.
Title: Mika's Korean Sesame Seed Cookies (Ggae Gwa Ja)
Ingredients:
- 1 butter
- 3/4 brown sugar
- 3/4 white sugar
- 2 eggs
- 1 baking soda
- 1 hot water
- 1 vanilla extract
- 3 flour
- 3/4 toasted sesame seeds
Instructions:
1. Cream butter with brown and white sugars. Add eggs and beat well. Add baking soda, hot water and vanilla extract. Mix well.
2. Stir in flour and sesame seeds to make a stiff dough. Cover and chill until dough is firm.
3. Roll heaping teaspoonfuls into balls; place on greased baking sheet, about 2" apart. Flatten slightly. Bake at 325 degrees for 10-12 minutes.
Title: Cookie Press Cookies
Ingredients:
- 1 1/2 unsalted butter
- 1 sugar
- 2 all-purpose flour
- 3 3/4 salt
- 1/4 pure vanilla extract
- 1 sugar
Instructions:
1. Heat oven to 350°F In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly.
2. Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars.
3. Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.
Title: Pumpkin Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 3/4 flour
- 1/2 cinnamon
- 1/2 baking powder
- 1 ginger
- 1/2 nutmeg
- 1/2 clove
- 1 walnuts
- 1 powdered sugar
- 1 cream cheese
- 4 butter
- 1/2 vanilla
Instructions:
1. Beat eggs, add sugar, pumpkin and rest of ingredients in order. Grease/flour 15x10x1 cookie sheet. Spread mixture on sheet. Top with nuts and bake at 375F for 17 minutes.
2. Turn on a towel sprinkled with powdered sugar. Roll in towel and cool.
3. Unroll after cooling and spread with filling. Should look like a pinwheel.
Title: Chocolate Brandy Sauce
Ingredients:
- 1 heavy whipping cream
- 2 dark chocolate
- 2 brandy
Instructions:
1. Bring cream to a boil.
2. Remove from heat and stir in chocolate until melted.
3. Stir in brandy.
4. You can use a cornstarch slurry to thicken it up.
5. Serve warm sauce over warm chocolate Bread pudding.
Title: Nutty Peach Crisp
Ingredients:
- 1 butter
- 1 flaked coconut
- 1/2 pecans
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Pour peaches and juice in ungreased 9x13 pan.
3. Sprinkle with dry cake mix.
4. Drizzle melted butter over cake mix.
5. Sprinkle with coconut.
6. Sprinkle with chopped pecans.
7. Bake for 55-60 minutes or until top is golden brown.
8. Let stand at least 15 minutes before serving.
9. Serve warm or cool.
10. May top with ice cream or whipped cream, if desired.
Title: Black Walnut Cookies
Ingredients:
- 2 sugar
- 1/2 butter
- 2 eggs
- 1 vanilla
- 1/2 milk
- 3 1/2 flour
- 3 baking powder
- 1/2 baking soda
- 1 black walnut
Instructions:
1. Cream sugar and butter, add rest of ingredients.
2. Make a soft dough --
3. Chill, then cool and cut with a cutter.
4. Bake to golden brown, about 8 minutes.
Title: Disneyland Snickerdoodles
Ingredients:
- 3 1/2 flour
- 1/2 baking soda
- 1/2 cream of tartar
- 1 butter
- 2 granulated sugar
- 2 eggs
- 1/4 milk
- 1 vanilla
- 3 sugar
- 1 cinnamon
Instructions:
1. Preheat the oven to 375 degrees.
2. For the dough:
3. In a bowl, sift together the flour, baking soda and cream of tartar. Set aside.
4. In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix well. Stir in the dry ingredients.
5. Form the dough into 1 inch balls. Place on a greased baking sheet and flatten.
6. For the topping:
7. Combine the sugar and cinnamon and sprinkle
8. the top of the cookie before baking.
9. Bake 8 minutes or until cooked through.
Title: Sesame Lemon Crisps
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 1/2 lemon rind
- 1 egg
- 1/2 toasted sesame seeds
- 1 all-purpose flour
- 1/4 baking powder
Instructions:
1. Melt the butter and cool a bit.
2. Stir in sugar, lemon rind, egg, sesame seeds, flour and baking powder.
3. Drop from 1/2 t. onto well-greased cookie sheets, leaving about 2 inches between each cookie. They will spread while baking.
4. Bake @ 375 degrees for 10 minutes or until goldern brown.
5. Cool for 1 - 2 minutes before removing from cookie sheets. (The cookies are difficult to remove if you wait too long. If you do, just return them to the oven for a minute or two).
Title: Oatmeal Pie Shell
Ingredients:
- 3/4 hot water
- 1/3
Instructions:
1. Preheat oven to 325 degrees. Lightly grease pan with your favorite oil.
2. Mix flour and hot water. Press mixture into pie pan. It will be quite sticky, but a little oil on your fingers will allow you to spread the dough around the pan.
3. Prick with fork all over. Bake 15 minutes.
Title: Greek Yogurt Panna Cotta With Watermelon Raspberry Sauce
Ingredients:
- 3 water
- 2 1/2 unflavored gelatin
- 1 sugar
- 4 low-fat buttermilk
- 1 vanilla extract
- 6 salt
- 1 sugar
- 2 cornstarch
- 1/8 salt
- 3 cardamom
- 1 frozen raspberries
- 1 fresh raspberry
- 1/8 lemon juice
- 1
- 1/3
- 1
Instructions:
1. Sprinkle gelatin over water in a small bowl. Stir and let stand for 5 minutes.
2. Combine half & half and sugar in a medium saucepan. Warm over medium heat until it simmers. Remove from heat, add gelatin mixture, and stir until the gelatin is dissolved and the mixture is smooth. Set aside and cool, approximately 45 minutes.
3. Stir buttermilk, yogurt, grated orange rind, vanilla and salt into the cream mixture.
4. Pour into 6 custard cups or ramekins (spray bottom of cups with Pam). Refrigerate for at least 3 hours until panna cotta sets.
5. Run a thin knife around the edges and set each ramekin in hot water for 1 minute to loosen the gel. Place a plate on top of each ramekin and invert to allow the panna cotta to settle onto the plate.
6. SAUCE: Combine sugar, cornstarch, salt and cardamom into a small saucepan. Whisk to combine. Add watermelon puree, raspberries and lemon juice. Stir to combine. Heat over medium heat, whisking until thick. Do not boil. Remove from heat and let cool. You may pass liquified berries through a fine sieve to remove seeds. Pour sauce over panna cotta and serve.
Title: Glazed Chocolate Pumpkin Cake
Ingredients:
- 1 1/2 flour
- 1/2 baking powder
- 2 baking soda
- 1 salt
- 1/2 buttermilk
- 1/2 canned pumpkin
- 1 vanilla extract
- 2 butter
- 1/4 dark brown sugar
- 1 granulated sugar
- 1 eggs
- 3 cream cheese
- 1 confectioners' sugar
- 6 cinnamon
- 2 1/4 vanilla
- 2 1/4 heavy cream
- 1/2 bittersweet chocolate
- 3/4 unsalted butter
- 1 1/2 light corn syrup
- 1/4 heavy cream
- 4
- 1
- 3
- 1/2
Instructions:
1. Heat oven to 375°F.
2. Line the bottoms of two 8 or 9-inch cake pans with parchment paper and lightly butter.
3. Sift the flour, cocoa, baking powder, baking soda, and salt together.
4. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl.
5. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy.
6. Beat in the eggs and yolk, one at a time.
7. Reduce the mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.
8. Pour the batter into the prepared pans.
9. Bake until a tester, inserted into the center, comes out clean--about 35 mins (NOTE: if you're using nonstick cake pans, check around 25 mins as they cook faster).
10. Cool layers completely before icing.
11. Frosting:
12. Beat cream cheese using a mixer on medium-high speed until fluffy.
13. Add 1 1/2 cups confectioners' sugar, cocoa, cinnamon and vanilla and beat on slow speed until well combined.
14. In a separate bowl, beat heavy cream with 3/4 cup confectioners' sugar and the food coloring on medium-high speed to soft peaks.
15. Gently fold the whipped cream into the cream cheese mixture until well combined.
16. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake.
17. Chill for 30 mins and proceed to the glaze.
18. Glazing:
19. Place chopped bittersweet chocolate, butter, and corn syrup in a medium heatproof bowl. Bring heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes.
20. Gently stir, using a whisk, until smooth.
21. Let sit for 3-5 min, until the glaze thickens slightly.
22. Pour the glaze onto the center of the frosted cake and use the back of a spoon to spread it out to the edges of the cake, allowing some to spill over.
Title: Cinnamon Stars
Ingredients:
- 2 1/4 powdered sugar
- 15 ground cinnamon
- 1 1/4 ground nutmeg
- 1 lemon zest
- 3 lime zest
- 1
Instructions:
1. Sift the powdered sugar. Put 1/2 cup of the sifted powdered sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
2. Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining powdered sugar while whipping, until the whites are thick,creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies. Fold the ground almond mixture and the lemon and lime zest into the remaining meringue to make a stiff dough.
3. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
4. Lay a sheet of parchment or waxed peper on the work surface and lightly dust with powdered sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
5. Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookies, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
6. Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.
Title: Yummy Banana Pudding
Ingredients:
- 1 French vanilla instant pudding
- 1 bananas
- 2 Cool Whip
- 1 vanilla extract
- 1
Instructions:
1. Make French Vanilla Instant pudding as side of box directs.
2. Mix Vanilla Extract with pudding.
3. Mix 1/2 Cool Whip container into pudding.
4. Layer vanilla Wafers, pudding and bananas until gone. (save at least 1 wafer).
5. Top with remainder of cool whip.
6. Crunch 1 wafer and sprinkle on top.
7. Chill and serve.
Title: Sanders' Chocolate Bumpy Cake
Ingredients:
- 1/2 black coffee
- 1/2 water
- 1/2 buttermilk
- 1 baking soda
- 1 1/2 salt
- 1/2 vanilla extract
- 2 eggs
- 2 sugar
- 2 flour
- 2 butter
- 2 powdered sugar
- 2 sweetened condensed milk
- 2/3 powdered sugar
- 2 salt
- 1/2 vanilla extract
- 1/2 powdered sugar
- 1/2 buttermilk
- 1/2 sugar
- 1/2 dark corn syrup
- 1 salt
- 1/3 butter
- 1/3 powdered sugar
- 1 vanilla extract
- 1/2
- 2 1/2
- 1
Instructions:
1. For Cake: In large bowl, combine coffee and cocoa; beat on medium speed for 30 seconds.
2. Add oil; beat for 30 seconds; add buttermilk; beat for 30 seconds; add baking soda; beat for 30 seconds; add salt; beat for 30 seconds; add vanilla; beat for 30 seconds; add eggs; beat for 30 seconds; add sugar; beat for 30 seconds.
3. Add flour; beat for 5 minutes.
4. Batter will be very bubbly.
5. Pour batter into greased (9x13 inch) pan and bake at 375ºF for 35-40 minutes.
6. For SANDERS' BUTTERCREAM ICING: Place butter in mixing bowl, add 2 cups powdered sugar; mix at low speed to obtain smooth paste.
7. Whip at medium speed, adding milk slowly and gradually, until light and fluffy.
8. Using a very clean bowl and beater, whip egg whites until stiff while adding the 1/2 cup powdered sugar slowly.
9. Mix this meringue slowly into the above mixture.
10. Add vanilla and remaining 1/2 cup powdered sugar.
11. This last amount of sugar can be doubled if stiffer icing is desired.
12. For POURABLE FUDGE FROSTING: Over medium-high heat, combine buttermilk, sugar, corn syrup, salt and half the butter.
13. Bring mixture to a boil.
14. When mixture reaches the soft-ball stage, remove from heat.
15. Add remaining butter, powdered sugar and vanilla.
16. This will have a"pouring consistency".
17. TO ASSEMBLE CAKE: prepare cake as directed.
18. When cake is cooled, place cake in freezer for at least 30 minutes.
19. Prepare buttercream icing, then shape into (1 inch) rolls, placing on frozen cake, 1 inch apart across the top of the cake.
20. Return to the freezer for at least an additional 15 minutes.
21. Apply cooled fudge frosting to top of cake, covering buttercream rolls completely.
22. Return to freezer for several minutes or more to set frosting.
Title: Chocolate Chip Cake
Ingredients:
- 1 chocolate pudding mix
- 1 sour cream
- 1 eggs
- 4 warm water
- 1/2 butter
- 1/2 chocolate chips
- 3 butter
- 1 margarine
- 2 water
- 2 confectioners' sugar
- 2 vanilla extract
- 1 powdered sugar
- 1/2
- 2
Instructions:
1. Cake Directions:
2. In a large bowl, add ingredients in the order listed and mix very well. Pour into a well greased and floured Bundt pan.
3. Bake at 350 degrees for 50 to 60 minutes. Leave in pan for 10 minutes before turning onto cake plate. Drizzle with your favorite chocolate glaze or top with powdered sugar.
4. Glaze Directions:
5. In small saucepan over low heat melt butter; add cocoa and water, stirring constantly. Do not boil.
6. Remove from heat; gradually add confectioner's sugar and vanilla, beating with wire whisk until smooth.
7. Add additional water, 1/2 teaspoon at a time, until desired consistency.
Title: Plum Clafouti Sans Dough
Ingredients:
- 12 plums
- 1 lemon juice
- 1 sugar
- 1/4 cinnamon
- 1 butter
Instructions:
1. Marinate the plums in lemon juice for 10 minutes.
2. In a nonstick frying pan, heat the butter and add the plums.
3. Sprinkle the cinnamon sugar evenly over the plums.
4. Cook on low, until al dente.
5. Serve at room temperature (preferably with a scoop of ice cream).
Title: Plain Basic Biscotti
Ingredients:
- 2 1/2 flour
- 1 Splenda granular
- 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 3/4 egg substitute
Instructions:
1. Roll your dough into logs on a surface that you've lightly covered in powdered sugar. If you roll the dough in flour, the biscotti will lose some sweetness.
2. Bake the logs at 350°F for 15 minutes, just until firm to the touch. Allow the logs to cool and then using a serrated knife, slice them into ½-inch slices on the diagonal.
3. Turn your oven down to 300°F and bake them again for 10 to 15 minutes, until they're dry and lightly toasted, but don't let them burn.
4. If you don't have the time to do both baking processes in the same day, the half-baked logs can be wrapped and stored in the refrigerator for up to three days. Then just slice and bake them.
Title: Coffee Fluff
Ingredients:
- 1/2 marshmallows
- 1 salt
- 1/8 heavy cream
- 1 vanilla
- 1
Instructions:
1. Put marshmallows in double boiler.
2. Add coffee and salt-stirring,heat until smooth.
3. Chill until it begins to set.
4. Fold in stiffly whipped cream.
5. Add vanilla.
6. Chill until mixture will mound.
7. Serve in sherbert glasses.
Title: Chocolate Mint Cookies
Ingredients:
- 1 flour
- 1/2 baking soda
- 1/2 cocoa powder
- 1/2 brown sugar
- 1/3 sugar
- 1/4 butter
- 1/4 applesauce
- 1 vanilla
- 1/4
- 1
Instructions:
1. Combine flour, baking soda and cocoa together in a bowl and combine.
2. In a separate bowl, combine brown sugar, sugar, butter, applesauce, vanilla, mint extract and egg white. Beat with a hand mixer until well blended.
3. Combine flour mix with sugar mix to form dough.
4. Roll into a log and cover with plastic wrap.
5. Place in freezer for about 1 hour until firm.
6. Slice into quarter inch pieces and place on a baking sheet that has been sprayed with baking spray.
7. Bake at 350 for about 10 minutes. Cool on wire rack.
Title: Mike's Fabulous Fruitcake
Ingredients:
- 1 dried currant
- 1 dried dates
- 1/2 dried fig
- 1/2 candied lemon peel
- 1/4 crystallized ginger
- 1/4 walnuts
- 1/4 flour
- 1/2 brown sugar
- 3 butter
- 1 golden syrup
- 1 eggs
- 1 ground allspice
- 2 ground cinnamon
- 8 vanilla
- 1 ground nutmeg
- 1 ground cloves
- 1
- 1/2
- 3 -4
Instructions:
1. Preheat oven to 275 degrees F.
2. Coarsely chop fruit, orange and lemon peel, ginger, and walnuts, then soak overnight in Southern Comfort.
3. In a very large bowl (a very big KitchenAid mixer works well) beat together the butter, brown sugar, and golden syrup, then beat in the eggs one at a time.
4. Add in flour, spices, and fruit-nut mixture.
5. Put in a greased 10-inch square pan or put in greased mini loaf pans; do not fill pans more than 2/3 full.
6. If using one pan, set it in a water bath to bake, but a water bath is not necessary for mini-loaves; bake at 275 degrees F for 3-4 hours (1-2 hours for mini loaves).
7. Cakes are done when a toothpick inserted comes out clean and dry.
8. Optional: soak finished fruitcake (s), wrapped in cheesecloth, in additional Southern Comfort.
9. Optional (preferred): let loaves"cure" for about 30 days in an airtight container in a cool place.
10. Makes about 25-30 mini loaves or 3 to 4 full sized loaves.