lumicero/recipes-ing2inst huggingface dataset:
Title: Salted Caramel Creme Brulee
Ingredients:
- 2 sugar
- 2 heavy cream
- 1/4 salt
- 2 sugar
- 2
Instructions:
1. In a saucepan, melt the sugar but do not let it burn. It should turn a deep brown. You will need to stir constantly, and may need to remove the pan from the heat occasionally to keep it from burning.
2. Once the sugar is melted, add the cream and salt and continue heating on low until all the sugar is dissolved into the cream. Make sure the cream doesn't boil.
3. Put the egg yolks in a mixing bowl and SLOWLY pour in the cream, mixing with a fork. Try not to whip any air into the mixture. Also, be sure to pour slowly or you will end up cooking the egg in the hot cream.
4. Pour evenly into 3 ramekins and place in a water bath (use a lasagna pan filled partway with water). You want the water bath to come about halfway up the ramekins.
5. Bake at 350 for anywhere from 30 to 60 minutes. The time will depend on the shape of the ramekins (wide ramekins cook more quickly than narrow ones). Custard is done when it is set but still jiggly in the center. Check after 30 minutes, and then every 5-10 minutes until done.
6. Remove ramekins from water bath and allow to cool to room temperature, uncovered. Then cover with plastic wrap and chill in the fridge at least 4 hours, and up to 2 days.
7. When ready to serve, remove from the fridge and top with a couple teaspoons of sugar. Caramelize with a blowtorch or place under the broiler for a minute or two. If using the broiler method, keep a constant watch on them to avoid burning the sugar.
Title: Whole Wheat Apple Bran Muffins
Ingredients:
- 1 1/2 brown sugar
- 1/2 whole wheat flour
- 1/2 baking powder
- 2 cinnamon
- 1 salt
- 1/4 apple
- 1 applesauce
- 1/2
- 2
Instructions:
1. Mix dry ingredients together.
2. Add wet and mix just until blended
3. Pour into a 12 muffin pan.
4. Bake for 19 minutes at 425 degrees
5. Let sit in the oven for 2 minutes before removing.
Title: French Chocolate Buttercream Cake
Ingredients:
- 2 butter
- 1 1/3 flour
- 2 eggs
- 3/4 sugar
- 1 1/4 sour cream
- 1 1/2 vanilla
- 1 1/2 cake flour
- 1/2 baking soda
- 1 milk
- 1
Instructions:
1. Place oven rack in centre of oven, heat to 350°F.
2. Butter and flour bottoms of 2- 8 inch round cake pans, reserve.
3. Beat eggs in large mixer bowl at high speed 1 minute.
4. Continue beating, adding sugar very slowly, about 7 minutes.
5. Melt chocolate with 3/4 cup butter.
6. Drizzle warm chocolate mixture into egg mixture, beating at low speed until blended.
7. Add sour cream and vanilla, beat at low speed until thoroughly blended.
8. Sift together 1 1/2 cups flour, the cocoa and baking soda.
9. While beating at low speed, add dry ingredients, about 1/2 cup at a time, to chocolate mixture alternating with milk, about 1/3 cup at a time.
10. Stop mixer as necessary to clean sides of bowl with rubber spatula.
11. Beat until well blended.
12. Pour half of batter into each reserved pan, place pans in oven diagonally on same rack.
13. Bake until cake tester or wooden pick inserted in centre of each cake comes out clean, 30 to 35 minutes.
14. Cool cakes in pans on wire racks until just warm, remove from pans and cool completely on racks.
15. Prepare Chocolate Buttercream.
16. Reserve about 1/2 cup buttercream for decorative piping.
17. To assemble cake, place 1 layer on serving plate, spread top evenly with 3/4 of the firm buttercream.
18. Refrigerate 30 minutes.
19. Place second cake layer on top of first layer.
20. Frost sides, then top of cake completely with buttercream.
21. Pipe reserved buttercream through pastry bag fitted with star tube in a decorative border around top of cake.
22. Refrigerate cake until thoroughly chilled, serve cold.
23. Cake must be stored in refrigerator.
Title: Peppermint Stockings
Ingredients:
- 3 1/2 flour
- 1 baking powder
- 1/2 butter
- 1 1/4 sugar
- 1 egg
- 2 1/2 vanilla extract
- 1 milk
- 1/4 confectioners' sugar
- 1 milk
- 2 butter
- 1
Instructions:
1. preheat oven to 350*.for cookies.combine flour, and baking powder in a medium bowl --
2. in a large bowl, cream butter, sugar, egg and extracts.
3. add dry ingredients alternately with milk.
4. on a lightly floured surface, use a floured rolling pin to roll out dough to 1/8th" thickness.using desired cookie cutter.( I used one like a sock or stocking) -- cut out dough.
5. transfer cookies to a lightly greased cookie sheet and bake 8-10 or until very lightly browned around edges --
6. remove from pans and cool on wire rack.
7. to prepare icing:.
8. beat confectioners sugar, milk and butter until smooth --
9. tint deep red, or desired color --
10. ice cookies as desired.
Title: Buckeyes (Chocolate and Peanut Butter Balls)
Ingredients:
- 1/2 butter
- 2 peanut butter
- 3 icing sugar
- 3 chocolate chips
- 12
- 1/3
Instructions:
1. Mix together the butter, peanut butter, rice krispies and icing sugar.
2. Roll the mixture into bite-size balls.
3. Chill the balls until firm.
4. Melt chocolate and wax in a double boiler until completely melted.
5. Coat the balls in the chocolate mixture.
6. Chill until the chocolate hardens.
Title: V's Creamy Chocolate Pie
Ingredients:
- 2 milk
- 2 Jell-O chocolate pudding and pie filling
- 1
Instructions:
1. POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. (Mixture will be thick.).
2. SPREAD 1-1/2 cups of the pudding onto bottom of crust.
3. Gently stir half of the whipped topping into remaining pudding. Spread over pudding layer in crust; top with the remaining whipped topping.
4. REFRIGERATE 3 hours or until set. Store leftover pie in refrigerator.
Title: Lemon Tea Cookies
Ingredients:
- 1 1/2 white vinegar
- 1/2 milk
- 1/2 butter
- 3/4 sugar
- 1 egg
- 1 lemon zest
- 1 3/4 flour
- 1 baking powder
- 1/4 baking soda
- 1/4 salt
Instructions:
1. Preheat oven to 350.
2. Stir vinegar into milk. Cream butter and sugar together until fluffy. Beat in egg and lemon peel.
3. Sift together dry ingredients and add to the butter mixture, alternating with the milk. Beat after each addition.
4. Drop from a teaspoon 2 inches apart on an ungreased cookie sheet.
5. Bake for 12-14 minutes (don’t let them brown). Remove from sheets and immediately transfer to cooling racks.
Title: Matthew's Cookie Pops
Ingredients:
- 24
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Remove cookie dough from wrapper and cut into 24 pieces.
3. Roll each piece into balls and flatten in hands.
4. Place candy bar and wooden stick in the center of the flattened dough and wrap dough around the candy, covering and sealing completely.
5. Place 2 inches apart on ungreased cookie sheets, overlapping wooden sticks as needed.
6. Bake for 10-12 minutes or until edges are lightly golden brown.
7. Cool for 5 minutes on cookie sheets and remove and place on wire racks.
8. Wait until completely cooled on the rack (don't pick up cookie pops using sticks until completely cooled or they will fall apart).
Title: Chocolate Chip Cookie & Amaretto Dessert
Ingredients:
- 1 milk
- 1 Amaretto
- 1/4 Cool Whip
- 12
Instructions:
1. In a 9X13X2 glass dish, put a thin layer of Cool Whip.
2. Pour 1 cup milk into a tall 2 cup measuring cup and add 1/4 cup Ameratto, stir to mix. Dip cookies quickly into milk/Ameratto mix, DO NOT soak, just dip quickly or cookies will crumble.
3. Layer cookies over the thin layer of Cool Whip, top cookies with more Cool Whip. Make two or three layers ending with Cool Whip.
4. Leave as is or sprinkle with shaved chocolate.
5. Cover with plastic wrap and refrigerate for several hours or overnight. It is better if you can refrigerate overnight.
6. Chip Ahoy choc. chip cookies are what I use.
7. DO NOT use a soft cookie.
8. 6 hours prep. time is for chilling.
Title: Hot Chocolate Sauce
Ingredients:
- 1 butter
- 1 boiling water
- 1/3 sugar
- 1 corn syrup
- 2 vanilla
- 1/2 salt
- 1
Instructions:
1. Melt chocolate over hot water (I use a heavy sauce pan instead); add butter and pour water on gradually. Bring to boiling point, add sugar and corn syrup.
2. Boil 5 minutes, cool slightly, add vanilla and salt.
Title: Easiest Noodle Kugel
Ingredients:
- 8 raisins
- 1 eggs
- 5 sour cream
- 1 butter
- 1/2 sugar
- 1/3 dark brown sugar
- 4
- 3
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Grease a 13 x 9 glass baking dish.
3. I use cooking spray.
4. Spread uncooked noodles over bottom of prepared dish.
5. Sprinkle with raisins.
6. Whisk eggs, sour cream, butter and sugar in a large bowl util smooth.
7. Whisk in milk and pour mixture over noodles.
8. Let kugel stand for 5 minutes.
9. Mix cornflakes and brown sugar in bowl.
10. Sprinkle evenly over kugel.
11. Bake kugel until center is set, about 1 hour.
12. Cut into squares.
13. Serve warm or a room temperature.
Title: Miss Carmen's Flavorful Flan
Ingredients:
- 1 sugar
- 1 evaporated milk
- 2 cream cheese
- 1 sugar
- 4 eggs
- 1 vanilla
Instructions:
1. Into a saucepan on the stovetop, heat 1 cup of sugar over medium heat until is melts into a brown syrup.
2. Remove from heat and pour syrup into the bottom of your baking mold.
3. In a blender or food processor, combine milk, cream cheese, sugar, eggs and vanilla and blend until smooth.
4. Pour mixture into baking mold.
5. Place mold into a larger pan with 1" of water.
6. Preheat oven to 325°F and bake 1 hour or until flan is set and golden.
7. Cool slowly; invert mold onto a serving platter so the caramelized sugar will be the top of your flan.
8. Chill before serving.
Title: Scottish Burnt Cream
Ingredients:
- 2 1/2 vanilla beans
- 1 vanilla extract
- 4 sugar
- 1/4 brown sugar
- 1/2
Instructions:
1. Scald cream with vanilla bean in a heavy pan.
2. Set aside while preparing the custard.
3. Beat the yolks with the 1/4 cup sugar until thick.
4. Strain the cream and pour it slowly onto the egg yolks, beating constantly.
5. Add the vanilla extract if the bean was not used.
6. Place the cream in a 1 quart oven proof dish.
7. Place dish in a larger pan of water and bake in a 300°F oven for 1 hour or until set.
8. Chill the cream for several hours.
9. When ready to serve, place the dish in a larger pan and surround with ice cubes.
10. Sift on the brown sugar.
11. place under a very hot broiler until the sugar is golden brown.
12. Serve immediately with fresh fruit.
13. World’s Best Recipes.
Title: Yoghurt Cake
Ingredients:
- 4 butter
- 1 sugar
- 1 fresh lemon rind
- 2 eggs
- 1 1/2 self-raising flour
- 3/4 plain yogurt
- 2 icing sugar
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add lemon rind and egg yolks and beat well.
3. Sift flour, fold in alternately with yoghurt, then add chopped mixed peel (optional).
4. Beat egg whites until soft peaks form, then fold in lightly to the cake mix.
5. Spoon into a greased 9" x 5" loaf tin.
6. Bake in a moderate oven for 50 to 60 minutes.
7. When cold, sprinkle with sifted icing sugar.
8. Note: This cake will sink a little in the middle.
Title: Berry Angel Whip
Ingredients:
- 1 berries
- 1 sugar
- 2 cornstarch
- 1/4 cold water
- 3 sugar
- 3/4
Instructions:
1. Place mixing bowl and beaters in freezer.
2. Put washed berries in a medium saucepan with 1 cup sugar.
3. Cook over medium hear, mashing and stirring occasionally.
4. When hot add dissolved cornstarch.
5. Cook until liquid is transparent and thickens.
6. Remove from heat and let cool.
7. Remove bowl and beaters from freezer.
8. Combine egg whites and 3/4 cup sugar in chilled bowl and beat on high with electric mixer.
9. When soft peaks form add berries.
10. Mix on low until blended.
11. Pour mixture over individual cake slices of choice to serve.
Title: Ambrosia
Ingredients:
- 16 small curd cottage cheese
- 16 sour cream
- 16 Cool Whip
- 8 Jell-O instant pistachio pudding mix
- 16 crushed pineapple
- 8
Instructions:
1. Combine all of the ingredients in a large bowl in the order given and refrigerate for at last 3 hours before serving.
2. Enjoy!
Title: Apple-Cinnamon Dessert Enchiladas
Ingredients:
- 1 raisins
- 1/2 flour tortillas
- 6 cinnamon
- 1 1/2 butter
- 1/3 sugar
- 1/2 light brown sugar
- 1/2 water
- 1/4 vanilla ice cream
- 1/4
Instructions:
1. Butter a 2-quart baking dish (I use an 11 x 7-inch baking dish).
2. Divide and spoon the pie filling down the center of each tortilla, then sprinkle with raisins (if using).
3. Sprinkle the cinnamon lightly over the filling and raisins.
4. Roll up tortillas and place seam side down in the baking dish.
5. In a saucepan bring butter, white sugar, brown sugar, water and whipping cream to a boil; reduce heat and simmer, stirring constantly for about 3-4 minutes; pour over the enchiladas in the dish.
6. Let stand at room temperature for 30 minutes before baking.
7. Set oven to 350 degrees F.
8. Bake for about 20 minutes.
9. Serve warm with vanilla ice cream.
Title: Duncan Hines Divine Chocolate Raspberry Sour Cream Cake
Ingredients:
- 1 water
- 1/4 eggs
- 1/3 sour cream
- 4 fresh raspberry
- 2
- 1
- 1/2
- 2
Instructions:
1. Preheat oven to 350.
2. Grease and flour two 8-inch round cake pans.
3. Blend cake mix, water, oil, eggs and 1 cup sour cream in large bowl. Beat at low speed until moistened, then beat at medium speed for 2 minutes.
4. Pour into pans and bake according to package directions.
5. To assemble, place 1 cake layer on serving platter. Spread 3/4 cup cream cheese frosting on top of layer. Spread jam on top of cream cheese frosting. Top with remaining layer of cake. Frost top and sides of cake with chocolate frosting.
6. To prepare sauce, blend remaining cream cheese frosting and 1 cup sour cream in small bowl until smooth and creamy. Garnish top of frosted cake with 2-3 tbsp of sauce in center and fresh rasperries. Place 2 tablespoons sauce on center of each serving plate and top with slice of cake. Garnish with fresh raspberries, if desired.
Title: Smoked Pecan Brownies
Ingredients:
- 2 -3 pecans
- 2 unsalted butter
- 4 eggs
- 4 cocoa powder
- 2 granulated sugar
- 2
- 1
- 6 1/2
Instructions:
1. Put wood chips on stove or grill until smoking.
2. Place pecans in a bowl, then place it in a much larger bowl. Drop the wood chips into the larger bowl, surrounding the pecan bowl. Cover immediately with foil and let smoke for five minutes.
3. Melt butter and chocolate chips over a double boiler. Slowly whisk in eggs.
4. Sift together remaining ingredients and pecans. Gently incorporate into the chocolate.
5. Pour final mixture into a cast-iron skillet (or regular ol’ pan), filling about two inches deep.
6. Bake at 325° for approximately 40 minutes.
7. Serve warm, topped with your favorite ice cream.
Title: Chocolate Almond Mousse Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2
- 3
- 12
- 1/4
- 1
- 2
Instructions:
1. Heat oven to 350 degrees.
2. Spray 15x10x1inch baking pan with nonstick spray.
3. Line bottom of pan with waxed paper and spray it also.
4. Prepare cake mix as directed on package using water, oil and eggs.
5. Pour batter into prepared paper-lined pan.
6. Bake at 350 for 18-20 minutes, or until done.
7. Cool cake in pan on wire rack for 10 minutes.
8. Invert cake onto wire rack, remove pan and paper.
9. Cool completely.
10. Meanwhile melt chocolate.
11. Stir in almond extract and cool completely.
12. Fold cooled chocolate into whipped cream.
13. Trim edges of cake.
14. Cut cake lengthwise into two long layers.
15. Place one layer on serving platter.
16. Spread with 1/3 of mousse.
17. Repeat with remaining layer and 1/3 of the mousse.
18. Place remaining mousse in a pastry bag fitted with a star tip.
19. Pipe border around bottom and top of cake.
20. Decorate top of cake with mousse rosettes.
21. Sprinkle top with toasted almonds.
22. Store in refrigerator.
Title: Mini Baked Alaska
Ingredients:
- 1 eggs
- 4 water
- 1/3 vanilla ice cream
- 1 1/3 chocolate ice cream
- 1 sugar
- 1/4 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F, line a standard jelly roll pan with parchment paper.
2. Mix the cake mix, 4 egg yolks, oil and water in bowl, blend for 2 minutes.
3. Pour into pan and bake for 20-25 minutes.
4. Remove the cake from the oven and cool completely before turning it out of the pan.
5. Invert into a flat, clean working surface, carefully peel off the parchment paper
6. With a 2 1/2-3 inch cookie cutter, cut out cake into rounds.
7. Dust off crumbs and place on a clean baking sheet lined with more parchment paper.
8. Top each cake with a scoop of ice cream and put the pan in the freezer until ice cream is firm.
9. Leave in the freezer until just before you wish to serve.
10. Beat 4 egg whites until soft peaks form, slowly add the sugar and vanilla extract and continue to beat until firm peaks hold.
11. Turn on broiler (high heat).
12. Remove ice cream cakes from the freezer and quickly frost with the egg white meringue.
13. Insert pan into the broiler for about 1 minute, just until the meringue begins to brown. Don't let ice cream melt. Note: If you have a blowtorch use that instead. Serve immediately on chilled plates.
Title: Evans Farm Inn Apple Crisp
Ingredients:
- 8 apples
- 1 3/4 ground cinnamon
- 2 sugar
- 1 flour
- 2 flour
- 2 butter
- 1 baking powder
- 1/4 salt
- 1 egg
Instructions:
1. Preheat oven to 350 degrees.
2. Butter a 2 quart rectangular baking dish.
3. In a large bowl, blend apples with 3/4 tsp cinnamon, 1 cup sugar, and 2 TBS flour.
4. Place apples in the baking dish and dot with butter.
5. In a medium bowl, place remaining sugar and flour, baking powder, remaining 1 tsp cinnamon, and salt.
6. Stir in egg until mixture is crumbly.
7. Sprinkle topping over apples and bake 30 minutes, or until apple mixture is bubbly and browned.
Title: Bangor Big Fat Fudge Brownies
Ingredients:
- 3/4 butter
- 1 1/2 margarine
- 2 sugar
- 3 vanilla extract
- 3/4 eggs
- 1/2 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- powdered sugar
Instructions:
1. Preheat oven to 350*F.
2. Cream butter, sugar, and vanilla in mixing bowl, and beat in eggs.
3. In another bowl, stir together flour, cocoa, baking powder and salt with a fork, then blend dry ingredients into egg mixture, but do not over-beat.
4. Spread batter into an ungreased 8-inch square pan, and bake 40-45 minutes, until brownie begins to pull away from the edges of the pan.
5. Cool completely. Dust with powdered sugar, and cut into squares.
Title: Double Peanut Butter Cake
Ingredients:
- 1/2 creamy peanut butter
- 1/4 butter
- 3/4 margarine
- 2 sugar
- 1 1/2 eggs
- 2 all-purpose flour
- 1/4 baking powder
- 3/4 salt
- 1/3 milk
- 3 chunky peanut butter
- 3 butter
- 1/4 margarine
- 1 1/2 confectioners' sugar
- milk
- vanilla extract
Instructions:
1. In a mixing bowl, cream peanut butter, butter and sugar.
2. Add eggs; mix well.
3. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well.
4. Pour into a greased 9 inches square baking pan.
5. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
6. Cool on a wire rack.
7. For frosting, cream.
8. peanut butter and butter.
9. Add sugar, milk and vanilla; mix until smooth.
10. Frost cake.
11. Yield: 9 servings.
Title: Baked Apples
Ingredients:
- 9 -10 rome apples
- 1/4 ground cloves
- 1/2 ground cinnamon
- 1/2 raisins
- 1 brown sugar
- 1/2 butter
- 1/4 vanilla ice cream
Instructions:
1. Cut small slice off top and bottom of apple so it will stand up. Core the apple.
2. Combine cloves, cinnamon, raisins, chopped nuts, brown sugar and melted butter.
3. Stuff mixture into each apple and mound slightly at top.
4. Top each apple with small pat of butter.
5. Bake at 350°F for 45 minutes.
6. Serve with vanilla ice cream.
Title: Empire Cookies
Ingredients:
- 1/2 butter
- 1/2 white sugar
- 1 egg
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1/2 confectioners' sugar
- 1 hot water
- 1/4
- 1
- 1/4
Instructions:
1. Cream butter.
2. Add sugar, creaming well.
3. Beat in egg and vanilla.
4. Combine flour and baking powder; gradually add to creamed mixture.
5. On a lightly floured surface, roll out dough to 1/8-inch thickness.
6. Cut into 2-inch rounds, and place on ungreased baking sheets.
7. Bake at 350°F (175°C) for 10 minutes or until very lightly browned at edges.
8. Cool thoroughly.
9. Spread half of the cookies with jam, and top with remaining cookies.
10. Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing.
11. Frost tops of cookies.
12. Top each with a small piece of candied cherry.
Title: Birds Nest
Ingredients:
- 4 butter
- 1 1/4 sugar
- 1 milk
- 3 flour
- 3 baking powder
- 2 eggs
- 1 fresh blackberries
- raspberries
Instructions:
1. Cream butter and sugar, add eggs, mix well.
2. Sift flour and baking powder together.
3. Add alternately with milk.
4. Mix well, fold in fresh berries.
5. Place in a greased and floured 9x12 cake pan.
6. Bake at 350 degrees, 40-50 minutes or until toothpick comes out clean.
7. Serve warm with milk, ice cream or whipped cream.
Title: Snicker Doodle Pie
Ingredients:
- 2 eggs
- 1 vanilla
- 1 1/4 flour
- 1 butter
- 1/2 sugar
- 1/3 brown sugar
- 2 baking powder
- 1/4 salt
- 1 baking soda
- 1/4 sugar
- 1/4 cinnamon
Instructions:
1. In a bowl, Cream softened butter and sugars together on high until mixed well.
2. mix eggs and vanilla in a desperate bowl, beat until well.
3. Mix flour, baking powder, baking soda, and salt in another bowl.
4. Combine all ingredients into one bowl, mix until dough-like is formed.
5. Pre-heat oven to 350 degrees.
6. place dough into freezer for 15 mins to set.
7. mix cinnamon and sugar for topping.
8. Take out dough and roll it into topping mixture.
9. Place into a pan and press down until pan is completely filled.
10. Place in the oven for 25 mins, check every 10 mins.
11. pull out when top is brown and middle is gooey: it should seem underdone don't worry it will finish cooking when it sets.
12. Once cool cut up and enjoy!
Title: Jim's Tropical Fruitcake
Ingredients:
- 2 1/2 cake flour
- 1/2 baking soda
- 1/2 butter
- 4 eggs
- 1/2 crushed pineapple
- 1/2 golden raisin
- 1/2 walnuts
- 1/2 nutmeg
- 2 baking powder
- 1/2 salt
- 1/2 sugar
- 1/2 banana
- 1 kiwi
- 1/2 coconut flakes
- 1/4 ground cloves
- 1 cinnamon
- 1/2 butter
- 1 lemon
- 1 1/2 powdered sugar
- 1 lemon
Instructions:
1. Mix dry ingredients together.
2. cream flour mixture with 1/2 cup butter, sugar and eggs.
3. Blend in banana, pineapple, kiwi, raisins,walnuts and coconut in blender or processor.
4. Mix fruit and flour mixtures together.
5. Add spices aand blend thoroughly.
6. Pour into a greased and floured bundt pan.
7. Bake at 350 degrees for 1 hour.
8. check with wooden toothpick.
9. let cool for 15 minutes before removing from pan.
10. Mix butter, powdered sugar, zest of lemon, and the juice of the lemon.
11. when the cake is cooled top with lemon glaze.
12. letting it run down the sides.