lumicero/recipes-ing2inst huggingface dataset:
Title: Jack Daniels Bread Pudding
Ingredients:
- 15 milk
- 5 eggs
- 8 salted butter
- 12 sugar
- 2 nutmeg
- 1 cinnamon
- 1 vanilla
- 1 salt
- 2 raisins
- 1 brown sugar
- 1 salted butter
- 1 heavy whipping cream
- 1 salt
- 1
- 1/2
Instructions:
1. Pudding:
2. Lightly grease deep dish casserole pans.
3. Fill with toasted bread cubes and raisins mixed together.
4. Heat milk and butter in pan over medium heat.
5. Whisk sugar, eggs, nutmeg, cinnamon, vanilla, and salt. Add 1 cup of the heated milk mixture to this, then mix this into the hot milk mixture. Pour over the bread and raisins. Put your casserole dish (I use two 9x13 inch casseroles and bake one at a time) with the pudding into a deeper pan that has at least an inch of water in it, and cover with foil.
6. Bake at 350°F for one hour. Remove foil and place back in oven for an additional 15 minutes, or until nicely browned. Pour cream sauce over the pudding and keep warm in oven until time to serve.
7. Cream Sauce (I make this while the pudding is cooking):
8. Combine all ingredients into a large saucepan and heat to boiling. Turn heat down to low and allow to reduce to consistency of your liking.
9. I double the sauce recipe so I can have some to pour over the pudding and ice cream when I serve it.
10. Serve hot with either ice cream and extra sauce or with heavy cream drizzled over it.
Title: Gluten Free Chocolate Chip Cookies (Gluten, Egg, Dairy Free)
Ingredients:
- 3/4 sorghum flour
- 1/2 potato starch
- 1/2 tapioca starch
- 1/4 xanthan gum
- 1 salt
- 1/2 baking soda
- 3/4 cream of tartar
- 1/4 Crisco shortening
- 10 light brown sugar
- 2/3 sugar
- 1/2 pure vanilla extract
- 1 1/2 Ener-G Egg Substitute
- 1/4 chocolate chips
- 1 1/2
- 1
Instructions:
1. Whisk together dry ingredients in one bowl. In another bowl blend wet ingredients very well (I use a hand mixer). Then add the wet ingredients into the dry and mix until combined, but do not over-mix. Add chocolate chips; stir to combine. Chill the dough for at least an hour before baking the cookies.
2. Preheat the oven to 350 degrees F. Form the dough into balls, rolling the dough between your palms. Place the dough balls onto a large baking sheet with enough breathing room to spread a couple of inches. Bake for 12 to 15 minutes. Cool two minutes on pan before removing them to a cooling rack. Makes 15-18 cookies.
Title: Oatmeal Pie Crust
Ingredients:
- 2 all-purpose flour
- 1/4 old fashioned oats
- 1 1/2 dry milk
- 1/4 salt
- 1/2 shortening
- 1/3 - 2/3 water
Instructions:
1. Mix together all dry ingredients.
2. Blend in shortening with pastry cutter of two forks until mixture resembles coarse meal; shortening should be coated with the flour mixture.
3. Make a well in the middle of this mixture; add water until moistened.
4. Mix with a fork.
5. Dough will not be completely moist; some dry spots will be evident.
6. Pull mixture together with your hands until it holds shape.
7. Cover and chill 1 hour or overnight.
8. Roll out as you would any pie crust.
9. Cook according to your pie recipe.
10. This makes a super crust for my Old Fashioned Apple Pie, and is the crust I specify in that recipe.
11. Makes 1- 9 or 10 inch double pie crusts.
Title: Maple Sponge Toffee
Ingredients:
- 1 sugar
- 1/2 maple syrup
- 1 1/4 water
- 2 baking soda
Instructions:
1. Line a metal mould with parchment paper.
2. In a large pot, cook sugar, syrup and water together.
3. When the temperature reaches 150 C, whisk baking soda until blended. Be careful as the baking soda will cause the mixture to foam dramatically.
4. Pour into mould.
5. Set aside to cool.
6. Crack into pieces to enjoy!
Title: 15-minute Jello Trifle
Ingredients:
- 1/2 Cool Whip Topping
- 1/4 Jello Instant Vanilla Pudding Mix
- 1 strawberries
- 1 sugar
- 2 1/2 white chocolate baking squares
- 1/4 strawberry
- 6
- 1
Instructions:
1. Drizzle cake cubes with liqueur or juice.
2. Fold 1/2 cup whipped topping into prepared pudding.
3. Sprinkle strawberries with sugar.
4. Assemble trifle by layering into deep glass bowl, half each of cake cubes, pudding mixture, strawberries and chocolate.
5. Repeat layers, ending with chocolate.
6. Top with additional whipped topping; garnish with additional whole berries.
7. Chill.
Title: Very Best Chocolate Cake
Ingredients:
- 3 flour
- 2 sugar
- 2 baking soda
- 1/2 vinegar
- 2 salt
- 1 vanilla
- 1 water
- 2
Instructions:
1. Put everything together in a bowl and mix well.
2. I use an electric mixer.
3. Pour into a greased and floured 9x13 pan.
4. Bake for 35-40 minutes at 350 degrees.
Title: Tropical Delight Pizza
Ingredients:
- 2 flour
- 1 1/4 sugar
- 1 baking powder
- 1/4 salt
- 2 eggs
- 1/2 unsalted butter
- 1 cream cheese
- pineapple
- kiwi
- blueberries
- mango
- nectarine
- coconut
Instructions:
1. Preheat oven to 350.
2. Butter a 12or14inch pizza pan or 10X15 inch jellyroll pan.
3. Combine flour, sugar, baking powder and salt in a large bowl.
4. Add eggs, and melted butter; mix until well blended.
5. Spread batter on prepared baking pan.
6. Bake for 16-18 minutes or untill slightly golden.Remove from oven and cool completely.
7. In a medium bowl, combine the curds and cream cheese; blend until smooth.
8. Spread evenly on top of the cooled crust.
9. Top with a creative arrangement of bite size pieces of your favorite fruits and nuts.Cut into 2-inch pieces.
Title: Martha Stewart's Chocolate Wine Cake
Ingredients:
- 4 bittersweet chocolate
- 1 red wine
- 1/3 granulated sugar
- 1 3/4 unsalted butter
- 2/3 eggs
- 3 all-purpose flour
- 2 1/4 sugar-free black cherry gelatin
- 1 baking powder
- 1/4 baking soda
- 2 salt
- 1/2 unsalted butter
- 1/2 red wine
- 2 confectioners' sugar
- 1/2 pure vanilla extract
- 1
- 1/2
Instructions:
1. Prepare the cake:
2. Preheat the oven to 350 degrees. Spray a 10-cup Fleur De Lis Bundt Pan with nonstick cooking spray; set aside.
3. Melt chocolate in a small bowl placed over a small saucepan of simmering water. Let cool 5 minutes. In a small bowl, combine wine and milk; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar on medium speed until light and fluffy. Add eggs; beat for 2 minutes. Add the cooled chocolate mixture and beat until incorporated, scraping down the sides of the bowl as necessary.
5. In a large bowl, whisk flour, gelatin, cocoa powder, baking powder, baking soda, and salt to combine. Add to mixer bowl, along with the wine mixture, and beat on low speed until combined, about 1 minute. Increase the speed to medium and beat for 2 minutes more, scraping down the sides of the bowl as necessary. Spoon batter into prepared pan.
6. Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool 15 minutes. Using a plastic knife, carefully loosen cake from the pan; invert onto a wire cooling rack. Let cool completely.
7. Prepare the glaze:
8. Combine the butter, wine, and confectioners' sugar in a medium saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Remove from heat; stir in vanilla. Set aside until ready to serve.
9. Dust cake lightly with confectioners' sugar. Slice cake and drizzle with glaze.
Title: Verrrry Berrrry Shortcake
Ingredients:
- 1 1/4 mixed berries
- 1/4 raisins
- 1/4 sugar
- 1/2 Splenda sugar substitute
- 1/3 white wine
- 2
- 1
Instructions:
1. In heavy saucepan, combine sugar, 1/4 cup orange juice and wine, heat over medium heat.
2. When starting to bubble, immediately reduce heat to medium-low; add dried berries and raisins.
3. Cook until fruit plumps, (about 10-12 minutes)stirring occasionally.
4. Just before serving, add remaining orange juice; and thicken sauce by adding one half-one Buerre Manie: Recipe #117333, and stirring constantly, thickening to syrup-like mixture.
5. If using food coloring, add and blend well. Add more orange juice if too thick. (Will thicken more as sauce cools)
6. To serve, cut slices of loaf and place on individual plates.
7. Spoon warm Verrry Berrry mixture over slices and top with whipped cream.
8. ENJOY!
Title: Blondie Bites
Ingredients:
- 1 sweet butter
- 4 white chocolate
- 3/4 brown sugar
- 3/4 white sugar
- 3 eggs
- 1 1/2 flour
- 1 vanilla extract
- 1 white chocolate chips
- 1
Instructions:
1. Preheat oven to 350°. Line mini muffin pans with paper liners.
2. Place the butter and 4 ounces white chocolate in a large bowl. Microwave on high in 30 second intervals, stirring between each, until mixture is smooth. It takes my microwave about 90 seconds before I'm happy with the mixture.
3. Stir in the brown sugar and the white sugar.
4. Stir in the eggs, one at a time, and beat well after each addition.
5. Gradually stir in the flour.
6. Stir in the vanilla.
7. Then, stir in the white chocolate chips and the nuts.
8. Just as an aside, don't you love the fact that you don't need to use your mixer for this recipe, just stir, stir and stir.
9. Spoon the batter into the muffin pans.
10. Bake for about 15 minutes, until lightly browned.
11. While the babies are baking, lick your spoon.
12. Cool in pans for 5 minutes. Then, remove from pans and cool on wire racks.
Title: Ginger Almond Cookies
Ingredients:
- 1/2 sugar
- 1/4 sugar
- 2 all-purpose flour
- 1 ground ginger
- 2 salt
- 1/2 unsalted butter
- 1 pure vanilla extract
Instructions:
1. In a food processor, combine the almonds with 3 tablespoons of the sugar and process to a coarse powder.
2. Transfer to a bowl and stir in the flour, ginger and a pinch of salt.
3. In a large bowl, beat the butter with the remaining 3 tablespoons of sugar and the vanilla until well blended. Add the flour mixture and beat until combined.
4. Divide the dough in half and shape each half into a 6-inch-long log. Wrap each log in plastic and chill until firm, at least 3 hours or for up to 3 days.
5. Preheat the oven to 350 and line 2 cookie sheets with parchment paper. Slice the dough logs 1/4 inch thick and arrange the slices 1 inch apart on the prepared cookie sheets.
6. Bake the cookies for about 18 minutes, or until golden on the bottoms and edges; shift the pans halfway through baking.
7. Slide the parchment with the cookies onto wire racks and let the cookies cool completely before serving.
Title: French Bread Pudding
Ingredients:
- 2 dried currant
- 1 butter
- 3 granulated sugar
- 6 water
- 1/4 water
- 1 3/4 cream of tartar
- 1/2 eggs
- 1/4 heavy cream
- 1 milk
- 4 vanilla extract
- 2 salt
- 1 ground nutmeg
- 1
- 2
- 1
- 1/4
Instructions:
1. Marinate dried fruit in orange liqueur for 1 hour.
2. Place bread in large bowl and drizzle with butter; toss to coat.
3. Mix 1 cup sugar, 1/2 cup water, and cream of tartar in heavy medium sauce pan. Cook over medium-high heat, stirring occasionally, until sugar is melted and amber colored, 10-12 minutes.
4. Carefully add the 1/4 cup cold water and swirl to incorporate.
5. Quickly pour half the mixture into a 1-quart ovenproof souffle dish or casserole, tilting to coat bottom and part way up sides.
6. Preheat oven to 350°F.
7. Press one-third of the bread mixture into souffle dish; sprinkle with one-third of the dried fruit mixture. Repeat twice.
8. Beat 3/4 cup sugar with remaining ingredients in a large bowl; pour over the bread.
9. Drizzle remaining caramelized sugar over top (if hardened, heat over low heat to liquify).
10. Set souffle dish in a large, deep pan. Fill pan with hot water half way up sides of dish.
11. Bake on center rack until set and browned, 50-55 minutes.
12. Remove souffle dish from pan to wire rack and let stand 30 minutes.
13. Dust with confectioners’ sugar; serve with creme anglaise.
Title: Lemon SoufflÉ
Ingredients:
- 6 eggs
- 3 butter
- 3 flour
- 3/4 milk
- 1 lemon juice
- 1/2 sugar
- 1 vanilla
- 1 lemon rind
- 1 salt
Instructions:
1. Preheat oven to 425.
2. Separate eggs carefully; if there is the tiniest bit of yolk in the whites, they will not beat properly so be sure to separate them cleanly and to put the whites into an extremely clean, dry bowl. You will need all of the whites but only 4 yolks. Eggs are easiest to separate when cold, but they are easier to beat at room temperature so do this step first to allow the yolks to warm up.
3. Butter a 1½ -quart soufflé mold very well. Throw in a handful of sugar and shake the soufflé dish until it has a thin coating of sugar. Shake out excess. Set aside.
4. Melt the butter in a large, heavy-bottomed pan. Add the flour and whisk until well blended. Slowly stir in milk. Cook, stirring, until the mixture has almost reached the boiling point and has become thick and smooth.
5. Add lemon juice and sugar and cook for 2 minutes more. Remove from heat, add vanilla and cool slightly.
6. Add 4 egg yolks, one at a time, beating to incorporate each one before adding the next. Add lemon rind, then return the pan to the stove and cook, stirring constantly, for 1 minute more over medium heat. Remove and let cool.
7. Add a pinch of salt to the 6 egg whites and beat with a clean beater until they form soft peaks. Stir a quarter of the egg whites into the sauce, then carefully fold in the rest.
8. Pour into the soufflé mold and set on the middle rack of the oven. Turn heat down to 400 and bake for 25 to 30 minutes or until the top is nicely browned and the soufflé has rise about 2 inches over the top of the dish.
9. Serve immediately.
Title: Summerberry Ladyfinger Trifle
Ingredients:
- 36 ladyfingers
- 1 Jello Instant Vanilla Pudding Mix
- 1 strawberry
- 1 blueberries
- 32
Instructions:
1. Make vanilla or lemon pudding; set aside.
2. Line bottom of bowl with one layer of ladyfingers.
3. Add 1/4 of pudding on top of ladyfingers.
4. Add 1/4 of berries.
5. Add another layer of ladyfingers.
6. Add another layer each of pudding and then berries.
7. Repeat until all ingredients are gone.
8. Make sure to end with whipped topping; garnish with berries if desired.
Title: Dresdner Christmas Stollen (Former Gdr)
Ingredients:
- 2 flour
- 100 suet
- 100 margarine
- 800 sultanas
- 850 candied lemon peel
- 150 lemon, zest of
- 65 sugar
- 100 milk
- 1 fresh yeast
- 330 salt
- 1/2 nutmeg
- 150 butter
- 20 powdered sugar
- 1/4
- 400
- 125
- 1
Instructions:
1. All ingredients need to be at room temperature.
2. Sift flour into a very large bowl, make a well in the middle, keep 1 c flour.
3. Mix 2/3 of the handwarm milk with the yeast and add a bit of sugar.
4. Pour into the flour well.
5. Cover with a damp towel and let rise at a warm, draft-free location for 20 minutes or the yeast foams up.
6. In the meantime, mix remaining ingredients (except the last 3).
7. Knead the yeast and flour into a dough.
8. Add the yeast dough to the fruit-date mix and knead, until the dough doesn't stick to the hands any more (you might need extra flour, but not too much).
9. Let rest at a warm location for a minimum of 2 hours, but not too warm, for the fat not to "sweat out".
10. Divide dough into 2 equal parts, knead again and form into oval shapes.
11. Press down a wooden stick lengthwise the shape, marking the oval into a 2/3 wide part and a 1/3 wide part (don't separate the 2 parts!).
12. Flip 1/3 part over the depression onto the 2/3 wide part, so it looks like a long turnover, with the rims not meeting, but the top rim being some way over the middle.
13. Preheat oven to about 375°F.
14. Let Stollen rest on baking sheet and rise for 30 minutes.
15. Bake for about 1 hour at 370°F.
16. Tap the top and if it sounds hollow, take the Stollen out immediately.
17. Brush with butter and powder very generously with sugar mix.
18. After cooling completely, wrap tightly with Saran wrap and let sit in a cool, dark place for 1 week.
19. Powder with sugar a second time before serving.
20. To serve, cut in 1/2-inch slices.
21. Do not add too much sugar, as it will spread the Stollen too flat.
22. This is a very work-intensive recipe and not suitable for an unexperienced baker.
Title: Canned Raspberries
Ingredients:
- 4 water
- 1 - 4 3/4 sugar
- 1 1/2 - 3 berries
Instructions:
1. Use 1 cup sugar for VERY LIGHT SYRUP; 2 cups sugar for LIGHT SYRUP; 3 cups sugar for MEDIUM SYRUP; 4 3/4 cups sugar for HEAVY SYRUP.
2. Boil sugar& water together for 5 minutes& skim, if necessary; keep hot but not boiling.
3. Wash fruit, drain& fill hot steile jars, leaving 1/2 inch headspace.
4. Bring syrup to a full boil& cover berries with syrup, leaving 1/2 inch headspace.
5. Remove any trapped air bubbles (I use a chopstick to do this)& adjust lids.
6. Process in a boiling water bath, 10 minutes for pints or 15 minutes for quarts.
Title: Secret Center Cookie Cups
Ingredients:
- 1
- 36
- 1
Instructions:
1. Heat oven to 375 degrees. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar, enclosing it almost completely and forming a ball. Place in paper baking cups; place cups 1-inch apart on ungreased cookie sheets.
2. Bake at 375 degrees for 8-10 minutes or until golden brown. Centers of cookies will sink lightly. Cool 1 minute; remove from cookie sheets. Cool 15 minutes or until completely cooled. Spoon about 3/4°C of frosting into a pastry bag with a star tip. Pipe frosting on top of each cookie cup.
Title: Double Chocolate Walnut Clusters
Ingredients:
- 1 shortening
- 1/2 sugar
- 1 vanilla
- 1 egg
- 1 milk
- 2 flour
- 1 1/2 baking powder
- 1 salt
- 1 walnuts
- 3/4
Instructions:
1. Melt 1/2 of the chocolate chips over hot, boiling water.
2. Cream together shortening, sugar and vanilla until fluffy.
3. Blend in melted chocolate and egg; beat well.
4. Stir in milk.
5. Sift flour with baking powder and salt.
6. Blend dry ingredients into creamed mixture.
7. Stir in remaining chocolate pieces and walnuts.
8. Drop by teaspoonfuls, about 2 inches apart, onto ungreased baking sheet.
9. Bake at 350 degrees about 15 minute.
10. Cool on wire rack.
Title: Ricotta Cheese Filled Cake
Ingredients:
- 1 ricotta cheese
- 2 sugar
- 3/4 eggs
- 4 vanilla
- 1
Instructions:
1. Mix cake according to directions on box.
2. Grease and flour 13x9 inch pan.
3. Pour cake mix into pan.
4. Mix Ricotta, sugar, beaten eggs and vanilla.
5. Pour filling mixture over cake batter and spread evenly.
6. Do not mix with batter! Bake at 350 degrees for 1 hour or until toothpick comes out clean.
7. Cool completely.
8. Cut into squares to serve. Holly Wickstrom Guild of St. Mary of the Nativity, Scituate, MA - - - - - - - - - - - - - - - - - -
Title: Layered Apple Oaty Cinnamon-Crumble Crisp
Ingredients:
- 1 flour
- 1 brown sugar
- 1 1/2 cinnamon
- 1/2 nutmeg
- 1/2 butter
- 4 sliced apples
- 1/2 white sugar
- 1/2 water
- 2 flour
- 3 pure maple syrup
- 1 vanilla
Instructions:
1. mix sliced apples with sugar& flour add water, syrup and vanilla and cook over med heat for 10 minutes.
2. Mix flour,oats, brown sugar& spices add melted butter.
3. Press 1/2 of mixture to the bottom of 8X8 dish.
4. Top with apple/syrup and top with remaining crumb mixture.
5. Bake for 45 minutes at 350 degrees.
Title: Cherry Cobbler
Ingredients:
- 6 fresh cherries
- 1 1/2 sugar
- 3 cornstarch
- 1/2 water
- 1/2 butter
- 3 margarine
- 1 fresh lemon rind
- 1/4 all-purpose flour
- 1 baking powder
- 1 salt
- 1/2 milk
- 1/2 butter
- 1/4 margarine
- 1 vanilla extract
- 1 egg
- ice cream
Instructions:
1. Bring cherries, 3/4 cup sugar, cornstarch, 1/2 cup water, and, if desired, food coloring to a boil in a medium saucepan, stirring constantly.
2. Boil, stirring constantly, 1 minute.
3. Remove from the heat; stir in 3 tbsp butter, lemon rind, and almond extract.
4. Pour int a lightly greased 11 x 7 inch baking dish.
5. Combine remaining 3/4 cup sugar, flour, baking powder, and salt in a large bowl.
6. Add milk, 1/4 cup butter, and vanilla; beat at medium speed with an electric mixer 2 minutes.
7. Add egg; beat 2 minutes.
8. Spoon over cherry mixture.
9. Bake at 350 degrees for 40 to 45 minutes or until golden, shielding with aluminum foil during the last 10 minutes to prevent excessive browning, if necessary.
10. Cool in dish on wire rack 15 to 20 minutes.
11. Serve warm with ice cream, if desired.
Title: Coconut Snowballs With Lemon Filling
Ingredients:
- 18 granulated sugar
- 3/4 cornstarch
- 3 salt
- 1/4 water
- 3/4 fresh lemon rind
- 2 fresh lemon juice
- 2 butter
- 1/4 heavy cream
- 2 confectioners' sugar
- 1
- 2
- 1 - 1 1/2
Instructions:
1. To make filling: Combine sugar, cornstarch, and salt in a medium-size saucepan and stir until well blended.
2. Gradually add the water, stirring constantly until well blended.
3. Stir in egg yolks, lemon rind, and lemon juice.
4. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
5. Continue cooking another minute after it boils, stirring constantly.
6. Remove pan from heat and add butter, stirring until well blended.
7. Let filling cool completely and then refrigerate until completely chilled.
8. To assemble Snowballs: Remove paper and carefully split each cupcake across middle.
9. Scoop out a spoonful from both top and bottom.
10. Fill each half with a spoonful of lemon filling.
11. Place halves together and put on individual plates.
12. Spread whipped cream all over cupcake and press coconut into whipped cream.
13. Will keep a short time refrigerated, but plan to serve fairly soon after assembling.
Title: Chocolate Dumplings
Ingredients:
- 3/4 brown sugar
- 1/4 cornstarch
- 1 salt
- 1 vanilla
- 1 water
- 2 butter
- 2 flour
- 1 sugar
- 1/2 baking powder
- 2 salt
- 1 egg
- 2 milk
- 1 butter
- 1/3 vanilla
- 3
- 1
Instructions:
1. In a large skillet over medium high heat, combine the sauce ingredients and mix together well.
2. Heat until the sauce comes to a boil being sure to stir constantly.
3. Remove from heat and set aside momentairly.
4. In a large bowl, stir dumpling ingredients together to blens.
5. Beat for 1 minute.
6. Return skillet to the stove top and cover.
7. Heat over low heat until sauce gently boils.
8. Then drop the dumplings by Tablespoons over the sauce.
9. Cover the skillet and gently simmer for around 20 minutes.
10. Only check once, just making sure sauce is not simmering to hard.
11. Serve warm with ice cream.
Title: Coconut Banana Cake With Passionfruit Frosting
Ingredients:
- 90 milk
- 180 butter
- 125 caster sugar
- 220 eggs
- 2 self raising flour
- 300 milk
- 2 butter
- 60 cream cheese
- 60 icing sugar
- 60 passion fruit pulp
- 320
- 1
Instructions:
1. Preheat oven to moderately slow, 160 centigrade.
2. Grease a deep 19cm square cake pan, line base with baking paper.
3. Combine coconut and milk in a bowl.
4. Let it stand for 30 minutes.
5. Beat the butter and the sugar in a bowl with and electric mixer until light and fluffy.
6. Add the eggs and beat until combined.
7. Stir in the sifted flour, then banana, coconut mixture and the extra milk.
8. Spread the mixture into the prepared pan.
9. Bake in the oven for around 50 minutes until cooked when tested.
10. Allow to stand for 5 minutes, then turn out to cool.
11. For the frosting, beat the butter and cream cheese in a small bowl with and electric mixer until light and fluffy.
12. Gradually stir in the icing sugar and the passionfruit pulp.
13. Spread cake with the passionfruit frosting.
Title: Southern Style Banana Cake
Ingredients:
- 2/3 butter
- 1 2/3 margarine
- 2 granulated sugar
- 1 eggs
- 3 -4 vanilla
- 2 1/2 bananas
- 1/2 flour
- 1 1/4 salt
- 1 1/4 baking soda
- 2/3 baking powder
- 1 buttermilk
- walnuts
Instructions:
1. Have butter and eggs at room temperature. Use large mixing bowl. Beat butter and sugar until light. Add eggs and beat until fluffy. Add vanilla. Mash the bananas and add to the mixture. Sift dry ingredients and add to the bowl alternately with the milk. Fold in the chopped nuts.
2. Bake in a greased and floured tube pan for 40 to 60 minutes at 350 degrees. Cool on rack.
3. (My personal favorite frosting that goes well with this cake: Lemon cream cheese frosting).