lumicero/recipes-ing2inst huggingface dataset:
Title: Chez Panisse Peach Cobbler
Ingredients:
- 1 3/4 sugar
- 2 flour
- 3 flour
- 1 1/2 salt
- 3/8 sugar
- 1 1/2 baking powder
- 2 1/4 unsalted butter
- 6
- 3/4
- 2
Instructions:
1. Wash, peel and pit the peaches. Slice them thin in a bowl; you should have 3 or 4 cups. Toss with the sugar and flour. Divide among 6 custard cups or individual souffle' dishes, filling each almost to the top. Make the cobbler dough (see below) and roll it out 1/4 inch to 1/3 inch thick. Cut pieces with a cookie cutter to fit the tops of the baking dishes, leaving 1/4 inch of the fruit exposed around the edges. (You can also cut the dough to desired shape with a knife or make patties of the dough, remembering to allow room for 1/4 inch of the fruit to be exposed.) Set the dough biscuits on top of the fruit and brush their tops with cream. bake in the lower third of a preheated 400 degree oven for 15 minutes. Serve with the 3/4 cup whipping cream (pour over the cobbler, if desired).
2. Variation: To make a peach and raspberry cobbler or a peach and blueberry cobbler, add about 3/4 cup raspberries or blueberries to the peach mixture before tossing with the sugar and flour.
3. For cobbler dough: Mix the dry ingredients for the dough, leaving out the salt if you are using salted butter. Cut in the butter until the mixture looks like coarse cornmeal. Add the cream and mix lightly, until the dry ingredients are just moistened. The dry ingredients for the topping can be prepared up to several days ahead and kept refrigerated. The cream can then be added when you are ready to bake the cobbler.
Title: Mandarin Orange Cream Cheese Cake
Ingredients:
- 1 mandarin oranges
- 1 water
- 1 eggs
- 1 1/3
- 1/3
- 3
Instructions:
1. Preheat oven to 350 degrees. Bake cake as directed on package using 2 round metal cake pans (33-36 minutes).
2. Transfer cakes to cooling racks until you feel no heat when you put your palm over them.
3. Spread mandarin oranges on a plate covered with paper towel and allow juices to run off.
4. Use a round, decorative platter or cake stand, if desired.
5. I recommend laying strips of wax paper along the outer rim of the platter before laying down the first layer of cake. This makes for a sharp presentation! Do not lay an entire sheet under the cake. It will become trapped and might fall apart, leaving bits of wax paper behind.
6. Set the first layer of cake in the center of the platter. Open the can of frosting and stir until fluffy and easy to spread.
7. Using a rubber frosting spatula or butter knife, spread frosting over the top of the first layer.
8. If using one can of oranges, separate one third of the oranges (if using two cans, use ONE can for this step and leave oranges WHOLE). Quickly chop each orange into two or three pieces. Spread chopped oranges over the top of the frosted cake. It does not have to look perfect, but try to ensure each slice will have oranges in the middle.
9. Carefully lay the second cake layer over the mandarin oranges and center over the first layer.
10. Spread the rest of the cream cheese frosting over the top and down the sides until all traces of cake are hidden.
11. Smooth down the frosting on the top so the oranges will lay flat.
12. When you are happy with the frosting's appearance, carefully lay out the remainder of the whole mandarin oranges in a circular pattern. Do not chop these oranges!
13. Starting with the outer edge of the cake, place oranges at even spaces. Turn the plate as you go to rotate the cake.
14. If the spacing seems off, carefully pick up the misplaced orange and rearrange.
15. If you have enough left, make an additional inner ring of oranges.
16. Design Tip: do not center the inner ring between the outer ring and the cake's center. This would make a bullseye effect. Instead, lay them closer to the outside ring or nearer the cake's center.
17. Leave behind 3-5 oranges to make a "flower" in the center of the cake. Simply place them so one end of each orange is centered and touching the others. It will look like a flower when done.
18. Carefully remove wax paper and discard.
19. Refrigerate cake until you are ready to serve. It tastes best cool or cold.
Title: Easy Cherry Cobbler
Ingredients:
- 1 butter
- 1 1/2 margarine
- 4 sugar
- 1 eggs
- 2 vanilla extract
- 2 flour
- 1 baking powder
- cherry pie filling
Instructions:
1. In a large bowl, cream the butter and sugar.
2. Add the eggs.
3. Beat until light and fluffy.
4. Add the vanilla extract.
5. Stir in flour and baking powder.
6. Mix until smooth.
7. Butter a 13 x 9 inch cake pan.
8. Pour batter into pan.
9. Spoon pie filling into the batter, in about spacing 4 spoonfuls evenly in each direction.
10. Bake in a 350 degree preheated oven for 45 to 50 minutes or until golden and cake is done.
11. Note; filling will sink into the cake while baking.
12. Serve with Whip cream, Cool Whip, powdered sugar or vanilla ice cream.
Title: Banana Fritter Batter
Ingredients:
- 1 1/4 flour
- 1 1/4 salt
- 2 baking powder
- 1/2 sugar
- 1 egg
- 1/3 milk
- 2 shortening
- 2 bananas
Instructions:
1. Sift 1 cup flour with sugar, salt and baking powder.
2. Mix egg and milk.
3. Add to flour mixture gradually, stirring until smooth.
4. Add shortening.
5. Peel bananas, cutting crosswise into halves or quarters.
6. Roll in remaining flour.
7. Cover with batter.
8. Fry in hot, deep fat (375°F) for 4-6 minutes.
Title: Orange Cream Profiteroles
Ingredients:
- 3/4 plain flour
- 1/4 salt
- 3/4 water
- 6 unsalted butter
- 3 eggs
- 1 Cointreau liqueur
- 3 orange, zest of
- 1 caster sugar
- 1 chocolate
- 50
Instructions:
1. Preheat the oven to 200C (390F).
2. Sift the flour and salt together then in a large saucepan boil butter and the water. Remove from the heat then add the flour and salt and beat with a wooden spoon until well blended and smooth, return the pan to a low heat for around 2 minutes while beating continuously then remove from the heat.
3. Beat the three eggs into the mixture, it will curdle at first but keep stirring until it is smooth and glossy.
4. On a greased pan drop tbsp sized balls of the mixture and bake for 25 to 30 minutes.
5. Whip the cream and then add the sugar, rind and Cointreu and beat for another minute.
6. Using a piping gun poke a small hole in the top of the profiterole and fill each of them, Then pour melted chocolate over the hole.
Title: Chocolate -Cake
Ingredients:
- 3 flour
- 1 baking chocolate
- 3 baking soda
- 1 mayonnaise
- 2 sugar
- 2 water
Instructions:
1. Mix in a separate bowl, flour, baking chocolate, baking soda and mayonnaise.
2. In a separate bowl, mix the sugar and water.
3. Pour the mixed sugar and water into the well mixed flour, baking chocolate, baking soda and mayonnaise.
4. Pour into a baking pan.
5. Baked in 350°F.
Title: Pineapple-Yoghurt Ladyfinger Dessert
Ingredients:
- 500 pineapple rings
- 2 ladyfingers
- 2 icing sugar
- 500 vanilla essence
- 4
- 1
- 10 -15
Instructions:
1. Drain pineapple and reserve juice.
2. Whip cream with icing sugar and vanilla essence until firm peaks form.
3. Fold yoghurt into cream - it should be a stiff, thick cream.
4. Place ladyfinger biscuits on the bottom of a 20cm x 30cm baking dish or rectangular tupperware container.
5. Pour 1 tablespoon of pineapple juice from can over each ladyfinger biscuit soaking them well.
6. Cover biscuits with half of the cream and cover with pineapple rings. ( I prefer to chop the rings and then scatter them over the cream layer, as it makes it easier to slice).
7. Add another biscuit layer over the pineapple and soak with the remaining pineapple juice.
8. Cover with the remaining cream and smooth the layer well.
9. Arrange pineapple rings over the top and insert the glace cherries into the holes of the rings.
10. Allow to soften and absorb flavours in fridge for at least 4 hours,preferably overnight.
11. Edited to add: I recently made this with one tin sliced pineapple and one tin peach halves. I mixed the juices from the tins and decorated the layers and the top with both types of fruit. Personally I liked this version even better than the original one I posted and encourage anyone interested to try different combinations of fruit.
Title: Hakan’s Fresh Fig Cake
Ingredients:
- 3 all-purpose flour
- 1 salt
- 1 baking soda
- 1 1/4 sugar
- 1 3/4 eggs
- 3 vanilla
- 1 walnuts
- 1 fresh figs
- 1 1/2 dried cranberries
- 1 dried dates
- 1 prune
- 1 raisins
Instructions:
1. Preheat oven to 325 degrees. Grease and flour a 9-inch bundt pan.
2. In a small bowl, combine flour, salt and baking soda. In a large mixing bowl, mix sugar and oil for 5 minutes. Add eggs, one at a time. Add vanilla and mix. Add flour mixture and mix just till combined. Fold in walnuts, cranberries, dates or prunes and raisins.
3. Spoon ½ of the batter into prepared bundt pan. Place ½ the figs around on top of batter and push lightly into the batter. Spoon remaining cake mixture on top of figs. Sprinkle remaining figs evenly on top of cake and lightly press them into cake batter.
4. Bake for 1 hr 25 minutes or until cake tester comes out clean (I use a long bamboo stick, as a toothpick is not long enough for a thick cake.) Cool in the pan for 15 minutes. Turn out onto a cooling rack.
Title: Chocolate-Cherry Cake
Ingredients:
- 1 cherry pie filling
- 1 eggs
- 3
Instructions:
1. Make cake according to directions with the exception of adding 3 eggs instead of what is called for by the box.
2. Combined all ingredients together and mix.
3. Put batter into a greased 9 x 13 baking dish.
4. Bake at 350 for 35-40 minutes.
5. Test with a toothpick for doneness.
Title: Autumn Glazed Apple Cream Pie
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 low fat sweetened condensed milk
- 1/4 sour cream
- 1 egg
- 1 vanilla
- 1 graham cracker crumb crust
- 2 apples
- 2 butter
- 1/2
Instructions:
1. Whisk together Eaglebrand, sour cream, juice concentrate, egg& vanilla;pour into pie crust.
2. Bake in a pre-heated 350 degree oven for 25-30 mins.
3. or until center is set.
4. Cool.
5. Saute apples in butter until tender; arrange on top of baked pie.
6. Spoon preserves over apples to glaze.
7. Chill thoroughly.
Title: Yoyo Cookies
Ingredients:
- 1 shortening
- 1 brown sugar
- 2 eggs
- 1/3 honey
- 1 vanilla
- 3 1/2 flour
- 2 baking soda
Instructions:
1. Mix shortening, brown sugar, and eggs together thoroughly.
2. Stir in honey and vanilla.
3. Sift together flour and baking soda and stir into creamed mixture.
4. Chill overnight.
5. Roll into balls and flatten out with a fork on an ungreased cookie sheet.
6. Bake in a preheated, 350* oven for 10-12 minutes.
Title: Raisin Bread Pudding With Apple-Molasses Sauce
Ingredients:
- 10 eggs
- 3 milk
- 1 1/2 sugar
- 1/4 brown sugar
- 1/4 vanilla extract
- 1 cinnamon
- 1/2 nutmeg
- 1/4 clove
- 1/4 sugar
- 2 apple butter
- 1 1/4 raisins
- 1/2 molasses
- 1/4 cinnamon
- 1/4 nutmeg
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease an 8x8-inch baking dish or oven-proof casserole.
3. Spread the bread cubes in the bottom of the baking dish.
4. In a medium mixing bowl, beat together eggs, milk, sugar, brown sugar, and vanilla.
5. Pour mixture over bread.
6. In a small bowl, mix together cinnamon, nutmeg, cloves, and 2 teaspoons of sugar; sprinkle over the top of pudding mixture.
7. Bake pudding at 350 degrees for 30-35 minutes or until it is lightly browned and firm.
8. To prepare sauce, stir together apple juice, apple butter, apples, raisins, molasses, cinnamon, and nutmeg in a saucepan over low heat.
9. Simmer 5-10 minutes or until warm and well blended.
10. Serve sauce over warm pudding.
Title: Banana Frosting - Dairy Free
Ingredients:
- 2 banana
- 1/4 lemon juice
- 1/4 confectioners' sugar
- 1 1/4
Instructions:
1. Combine ingredients.
2. beat until smooth.
Title: Blueberry Slump
Ingredients:
- 3 fresh blueberries
- 1/2 water
- 2 confectioners' sugar
- 1 all-purpose flour
- 2 granulated sugar
- 1 baking powder
- 1/4 salt
- 3/4 nonfat milk
- 1/2 fat free egg substitute
- 1
Instructions:
1. In a large saucepan, combine blueberries, water and confectioners' sugar. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer 5 minutes.
2. Meanwhile, in a medium bowl, whisk together flour, granulated sugar, baking powder and salt. In a small bowl, whisk together milk and egg substitute. Add milk mixture to flour mixture and stir until combined.
3. Using a 1/2 cup measure, pour 4 heaping half cups of batter into blueberry mixture (most of the batter will sink to the bottom). Cover pan and simmer 10 minutes without liftting the lid. Check dumpling for doneness (they should be firm and dry to the touch). If not done, replace lid and cook 5 minutes longer. Spoon mixture into shallow bowls and top each serving with 1/4 cup yogurt.
Title: Baked Orange Custard With Strawberries
Ingredients:
- 3/4 sugar
- 1/2 fat-free evaporated milk
- 1 heavy cream
- 2 orange zest
- 1/4 vanilla
- 1 strawberries
- 1 sugar substitute
- 2 1/2 sugar
- 3
Instructions:
1. Preheat oven to 350°F.
2. Combine egg substitute, sugar, evaporated milk, cream, orange juice, orange peel and vanilla in medium bowl until well blended. Pour mixture into 6 (6-ounce) custard cups or ramekins.
3. Place custard cups in 13×9-inch baking pan. Fill with hot water halfway up side of cups. Bake 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean.
4. Remove from oven; let cups remain in hot water bath until they reach room temperature.
5. While custards cool, gently toss sliced strawberries with sugar substitute; set aside.
6. Serve custards at room temperature or cold. Top with strawberries.
Title: Patriotic White Chocolate Covered Strawberries
Ingredients:
- 1 fresh strawberries
- 4 fresh strawberries
- 4 -6 white chocolate
- sugar
Instructions:
1. Line a baking sheet with wax paper or parchment paper.
2. In a medium-sized, microwave safe bowl, melt the chocolate in the microwave. Heat it in 45 or 60-second intervals, stirring between each time to ensure that the chocolate is melting evenly and not burning. Meanwhile, place the Fruity Sweet blueberry sugar into a small bowl and set it aside.
3. When chocolate is smooth, dip the berries 3/4 of the way into the chocolate, dip the tips into the Fruity Sweet blueberry sugar, and place on wax paper.
4. Refrigerate the berries until ready to serve to allow the chocolate to set up.
Title: Aunt Paps Cherry Lemon Pie
Ingredients:
- 1 graham cracker pie crust
- 1 maraschino cherries
- 1
Instructions:
1. Open the can of Lemon Pie Filling and spread about 1/4 inch on the bottom of a 9 inch Graham Cracker pie crust.
2. Drain a 10 ounce jar of Stemless Maraschino Cherries (save juice).
3. Spread the jar of cherries evenly over the layer of lemon pie filling.
4. Finish by covering the cherries with the remainder of the Lemon Pie Filling.
5. Sprinkle the cherry juice over the lemon pie filling on top or you can alternately put a layer of whip cream or non-dairy topping on the lemon pie filling and then sprinkle on the juice.
6. Enjoy!
Title: Craze-E Tropical Crock Pot Cobbler
Ingredients:
- 2 pineapple tidbits
- 2 apples
- 1 orange marmalade
- 1 apple cider
- 1/2 all-purpose flour
- 1/3 whole wheat pastry flour
- 2/3 baking powder
- 1/2 cinnamon
- 1 butter
- 1 oatmeal
- 1/2 coconut
- 1
- 3/4
- 1/4
Instructions:
1. Lightly spray a 6-quart crockpot with cooking spray; set aside.
2. In a large bowl, combine pineapple, apples, marmalade, coconut extract and apple cider. Stir to blend well. Pour mixture into prepared crockpot.
3. Combine flours, baking powder, cinnamon and orange peel in another bowl.
4. Whisk dry ingredients together to blend well. Spread flour mixture over top of the fruit mixture in the crockpot.
5. Spread cut butter pats over top of flour mixture, to evenly cover area.
6. Combine oatmeal, toasted coconut, almonds and sugar (if used) in a bowl. Mix ingredients together until blended. Sprinkle evenly over top of flour/butter layer.
7. Cover with lid and cook on LOW setting for 4-6 hours. DO NOT lift the lid for the first 3 hours of cooking.
8. Serve warm. Add ice cream, flavored frozen yogurt, or fruit flavored sorbet for an extra twist on this tropical delight.
Title: Red Hot Jello Salad
Ingredients:
- 2 water
- 1 cream cheese
- 1 milk
- 1
- 8
- 2
- 1/2
Instructions:
1. Dissolve red hots in water over low heat, stirring all the time. Add jello, stirring to dissolve. Add pineapple with juice. Pour half in clear loaf pan. Chill until firm. Reserve rest til later.
2. Soften cream cheese with milk to spreading consistency. Add nuts and spread on firm jello mixture covering completely. Add reserved jello mixture and chill until firm.
Title: Vanilla Yogurt Raisin Cookies
Ingredients:
- 1 1/4 flour
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1/3 margarine
- 1/3 brown sugar
- 1 sugar
- 1 vanilla
- 1 egg
- 1 pecans
Instructions:
1. Heat oven to 350°F
2. Combine flour, baking soda and salt in small bowl.
3. Beat butter, brown sugar, sugar and vanilla in large bowl till creamy.
4. Add egg and beat well.
5. Gradually beat in flour mixture.
6. Stir in raisins and nuts.
7. Drop by tbsp on ungreased baking sheet.
8. Bake for 9-11 minutes till golden brown.
9. Cool on sheet 2 minutes.
10. Remove to wire rack.
11. Cool completely.
12. To make pan cookies: Spread dough in greased 9" square pan. Bake 350F 25-30 minutes.
Title: Yummy Yellow Cake
Ingredients:
- 1 eggs
- 4 mandarin orange sections
- 1/2 crushed pineapple
- 1 instant vanilla pudding
- 1 Cool Whip
- 1
Instructions:
1. Mix first 4 ingredients. Pour into 9x13. Bake at 350 for 30-35 minutes. Cool.
2. Mix next 3 ingredients for the frosting. Let sit a few minutes. Spread on cake.
Title: Chocolate Croissant Bread Pudding
Ingredients:
- 2 instant vanilla flavor pudding and pie filling
- 1
- 4
Instructions:
1. Heat oven to 350 degrees. Have a 3-qt shallow baking dish ready.
2. Whisk pudding mix and milk in a large bowl for 2 minutes, or until throughly blended.
3. Cut croissants in 1-in. pieces. Arrange in a prepared baking dish. Pour pudding mixture over croissants, pushing pieces into the liquid.
4. Bake 50 minutes, or until bubble around the edges and a knife inserted in center comes out clean. Let cool about 10 minutes before serving. If desired, dust top with powdered sugar.
Title: Sour Cream Chocolate Chip Layer Cake
Ingredients:
- 2 cake flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 2/3 butter
- 1 1/4 brown sugar
- 2 eggs
- 1 1/2 vanilla
- 1 1/2 sour cream
- 1/2 milk
- 2 3/4 chocolate chips
Instructions:
1. Preheat oven to 350°F.
2. Lightly grease 2 8in cake pans.
3. Stir flour with baking powder, baking soda and salt.
4. Beat butter with brown sugar in a separate bowl until light and fluffy.
5. Beat in eggs, one at a time, add vanilla.
6. Whisk 1/2 cup sour cream with milk.
7. On low speed, alternately beat in flour and sour cream mixtures, in 2 additions, until batter is smooth.
8. Stir in 3/4 cup chocolate chips until evenly distributed.
9. Divide batter equally between the prepared pans.
10. Bake 25 minutes or until a toothpick inserted in the center of each cake comes out clean.
11. Cool 10 minutes, turnout onto rack to cool completely, once cooled, cut each cake into 2 layers.
12. Melt remaining chocolate chips in the microwave on med for 1-2 minutes, stirring every 30 seconds.
13. Stir in remaining sour cream, beat until fluffy. Chill 15 minutes or until frosting is smooth and approx as thick as peanut butter.
14. Use to frost layers and top of cooled cake.
Title: Banana Walnut Upside Down Cake
Ingredients:
- 1/4 walnuts
- 1 brown sugar
- 1/4 butter
- 6 butter
- 3 pure maple syrup
- 1/2 vanilla
- 6 milk
- 4 bananas
- 1 flour
- 2 baking powder
- 1 cinnamon
- 1/4 salt
- 3/4 sugar
- 1 egg
Instructions:
1. toast walnuts.set aside to cool.
2. combine brown sugar and 1/4 cup butter in heavy pan -- stir over low heat till butter melts -- and ingredients are well blended.
3. pour into a 9" cake pan with 2" high sides --
4. spead to coat the bottom of the pan --
5. pour maple syrup over sugar mixture --
6. sprinkle walnuts evenly over this.
7. place banana slices in circles over the nuts, overlapping slightly, and covering the bottom --
8. whisk dry ingredients to blend --
9. in another bowl, beat sugar and butter in bowl and add to dry ingredients alternately with milk.
10. spoon batter over bananas and bake for approximately 30 minutes --
11. run a butter knife around sides --
12. cool on rack for about 30 minutes.
13. invert onto serving plate.leave pan on about 3 minutes.
14. life off pan --
15. serve warm with whipped topping if desired.
Title: Strawberry Goop
Ingredients:
- 1 pudding
- 1 milk
- 1 plain fat-free yogurt
- 2 sour cream
- 1 strawberry Jell-O gelatin dessert
- 16 strawberries
Instructions:
1. Mix the milk and pudding. Mixture will be thick.
2. Add 2 cups of ice cream (or yogurt or sour cream) to the pudding-milk mixture.
3. Break up the angel food cake.
4. Spread the mixture on top of the broken-up angel food cake; mix well.
5. Heat 1 cup of water until it's boiling.
6. Dissolve the Jell-O in the water.
7. Add the strawberries to the Jell-O mixture.
8. Pour the strawberry/Jell-O mixture over the cake.
9. Refrigerate for at least 2 hours.
Title: Peanut Butter Chip Chocolate Cookies
Ingredients:
- 1/2 butter
- 1/2 butter flavor shortening
- 1 1/2 white sugar
- 2 eggs
- 2 vanilla
- 2 flour
- 2/3 baking soda
- 3/4 salt
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.
2. In a medium bowl, cream together butter, shortening and sugar. Stir in eggs and vanilla.
3. Combine flour, cocoa, baking soda and salt, stir into the creamed mixture.
4. Fold in peanut butter chips.
5. Drop cookies by teaspoonfuls onto prepared cookie sheets.
6. Bake for 8-10 minutes or until set. Do not overbake.
7. Cool on wire racks.
Title: Cranberry-Orange Bundt Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1 butter
- 1 sugar
- 3 eggs
- 1 sour cream
- 1 orange, zest of
- 1 fresh cranberries
- 8 water
- 1/2 sugar
- 2/3 sugar
- 1/2
- 1/4
- 1
- 1/3
Instructions:
1. Preheat oven to 350. Spray one large bundt pan with baking spray and set aside.
2. Make filling: Combine cranberries, sugar, water, almond extract, and orange juice in a small saucepan. (Set aside 12 cranberries so that they remain whole.) Bring to a medium boil and cook, stirring constantly, until the cranberries begin to pop. When mixture thickens, remove from heat. Cool mixture to room temperature.
3. Make cake: Combine flour, baking powder, baking soda, and salt. Set aside.
4. Beat the butter with an electric mixer in a large bowl.
5. Add sugar and beat until smooth.
6. Add eggs and almond extract; beat until light and fluffy (about 3 minutes).
7. Add dry ingredients and beat until smooth.
8. Add sour cream and orange zest. Mix well.
9. Pour half of the batter into the bundt pan. Spoon 2/3 of the filling into the batter, taking care not to let the filling touch the sides of pan. Spoon the remaining batter on top.
10. Bake 55-60 minutes, or until it passes the toothpick test.
11. Cool cake in pan exactly ten minutes, then remove by inverting it on to a serving plate.
12. Prepare glaze: combine orange and lemon juice, and sugar, in a small saucepan. Simmer over medium heat until mixture thickens. Remove from heat.
13. While the cake is still warm, gently brush on the glaze. When the cake is cool, spoon the remaining filling over the top of the cake and stud with the remaining whole cranberries.