lumicero/recipes-ing2inst huggingface dataset:
Title: Wonderful Peanut Butter Cookies
Ingredients:
- 1/3 peanut butter
- 1 coconut milk
- 1 cinnamon
- 2 eggs
- 3/4 brown sugar
- 1/4 baking soda
- 1/4 vanilla
- 1/4 white chocolate
- 3/4 flour
Instructions:
1. Mix peanut butter, coconut milk, and cinnamon together.
2. Stir in eggs and mix.
3. Add brown sugar, baking soda, vanilla, and melted white chocolate.
4. Mix in flour.
5. Drop by teaspoons onto greased baking pan.
6. Bake for 12-15 minutes or until done.
7. Eat!
Title: Granny's Welsh Cakes
Ingredients:
- 4 flour
- 1 margarine
- 1 butter
- 4 sugar
- 1 eggs
- 4 raisins
- 1 currants
- 1 baking powder
- salt
- vanilla
Instructions:
1. Beat margarine & sugar together.
2. Add eggs & beat till smooth.
3. Add dry ingredients & stir till just nicely mixed.
4. Roll out on floured surface to 1/4 to 1/2-inch thick.
5. Cut into rounds using a small glass or round cookie cutter (we've always used a small glass).
6. Cook in frying pan till nicely browned on one side; flip & brown the other side. (approx. 3-4 minute per side).
7. Remove to baking rack to cool.
8. Store in an airtight container or ziplock bag.
Title: 3 Ingredient Chocolate Cake
Ingredients:
- 16 unsalted butter
- 10 salt
- 5
- 1
Instructions:
1. preheat oven to 375. line the bottom of an 81/2" sprinform pan with parchment paper and spray with non-stick spray. heat chocolate and butter in a double boiler, stir until melted (or, heat in a microwavable bowl in microwave until melted).
2. put eggs and a pinch of salt in the bowl of an electric mixer, whip for 8 minutes until tripled in volume.
3. with a rubber spatula fold chocolate into egg mixture until well incorporated pour into springform pan, bake for 20 minutes.
4. center will be moist remove and let it cool 30 minutes before removing from pan and slicing.
Title: Hot Chocolate Puddings
Ingredients:
- 125 plain flour
- 120 caster sugar
- 3 baking powder
- 4 cocoa powder
- 250 milk
- 85 butter
- 2 eggs
- 1 vanilla extract
- 185 vanilla essence
- 2 brown sugar
- 250 cocoa powder
- boiling water
Instructions:
1. First, butter six small ramekin dishes (approximately 5cm (2") deep and 7.5cm (3") wide at the top) and place them onto an oven tray or cookie sheet. You can use bigger ramekins but the puddings will take a little longer to cook.
2. Preheat oven to 180°C.
3. Sift the topping ingredients into a bowl and set aside until needed.
4. Now, sift the flour, sugar, baking powder and cocoa into a medium sized mixing bowl.
5. Add the milk, butter, egg and vanilla and mix well until combined.
6. Pour this batter into the ramekins so that it comes about half way up the sides.
7. Sprinkle the topping evenly over the batter.
8. Now, put the boiling water into a jug and, gently, pour a roughly equal amount over each ramekin, making sure to wet as much of the topping as possible.
9. Place the tray of ramekins onto the centre shelf of the oven and bake for 15-20 minutes or until well risen and slightly firm to touch on top.
10. Allow to cool for 5-10 minutes before serving with cream.
Title: Low Fat Banana or Strawberry Chocolate Parfaits
Ingredients:
- 2 nonfat milk
- 1 fat-free sugar-free instant chocolate pudding mix
- 2 bananas
- 3/4 strawberries
- Cool Whip Free
Instructions:
1. Set aside 4 single strawberry or banana slices for garnish.
2. In medium saucepan, whisk together milk & pudding mix. Cook according to package directions, whisking contantly until thickened. Evenly spoon half the pudding mix into 4 dessert glasses.
3. On top of pudding, layer banana or strawberry slics. Follow with layer of Cool Whip Free & remaining pudding.
4. Place dallop of cool whip on top of each parfait & garnish with strawberry or banana slice.
5. Refrigerate until ready to serve.
Title: Chocolate Souffle
Ingredients:
- 160 butter
- 150 eggs
- 3 sugar
- 3/4 flour
- 1 salt
- 1
Instructions:
1. tMelt chocolate and butter in benmari style. Leave it to get a cooler.
2. tIn a different cup, mix sugar and egg yolks.
3. tAdd and stir melted chocalate and butter to the mix.
4. tIn a different deep cup stir egg whites and salt until they become like foam.
5. tMix it with the chocolate mix and stir it with a spoon from down to up several times.
6. tDivide the mixture to souffle cups.
7. tPut hot water in oven tray and place the cups on the tray.
8. tBake it in the previously heated owen (175 degrees) for 8 to 10 minutes.
9. tServe it hot.
Title: Summer Cobbler from Betty Crocker
Ingredients:
- 1/4 butter
- 1 1/4 Bisquick baking mix
- 3/4 sugar
- 1/2 milk
- 1 nectarine
- 1 fresh blueberries
- 1/2 ground cinnamon
Instructions:
1. Heat gas or charcoal grill.
2. Meanwhile, in medium bowl, mix Bisquick mix, 1/2 cup of the sugar and the milk; beat 30 seconds.
3. In 9-inch round foil cake pan, melt butter on grill over medium heat. Pour batter over butter in pan. Top with nectarine and blueberries. Sprinkle with remaining 1/4 cup sugar and the cinnamon.
4. Cover grill; cook about 30 minutes or until toothpick inserted in center comes out clean.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 margarine
- 1/2 white sugar
- 1/2 brown sugar
- 1 egg
- 1/2 vanilla
- 1 peanut butter
- 1/2 salt
- 1/2 baking soda
- 1 1/2 flour
Instructions:
1. Beat 1st 3 ing. until creamy.
2. Beat in egg and vanilla.
3. Beat in peanut butter.
4. Mix dry ing. together.
5. Stir flour mix into peanut butter mix with a spoon.
6. Roll into 1 1/2 inch balls and place on shiny cookie sheet.
7. Press with a fork.
8. Bake in a 350 degree oven (middle shelf) for 12 minutes.
9. Cool on rack.
10. Store in sealed container.
Title: Butterscotch Apple Pecan Cobbler
Ingredients:
- 1 brown sugar
- 1/4 all-purpose flour
- 1/4 cinnamon
- 1/2 tart apples
- 2 1/2 all-purpose flour
- 1/2 brown sugar
- 1/4 butter
- 4 pecans
- 1 quick oats
- 3/4 old fashioned oats
Instructions:
1. Preheat the oven to 375.
2. In a small bowl, combine butterscotch morsels, brown sugar, flour and cinnamon; set aside.
3. Place apples in a 13x9 inch baking pan-sprinkle morsel mixture over the apples.
4. Bake for 20 minutes.
5. To make the topping, combine the flour and brown sugar; cut in butter with pastry blender or two knives till mixture is crumbly.
6. Stir in pecans and oats.
7. Sprinkle over apple mixture.
8. Bake 30-40 minutes or until apples are tender.
9. Serve warm with vanilla ice cream or whipped cream.
Title: First Birthday Banana Cupcakes
Ingredients:
- 2/3 banana
- 1/2 butter
- 3 eggs
- 3 molasses
- 2 unbleached flour
- 3/4 baking powder
- 2 baking soda
- 2 cinnamon
- 1
Instructions:
1. Beat banana and butter together in mixer until creamy and well blended. Add in eggs a little at a time, blending well. Add in molasses, agave and apple juice. Mix dry ingredients together in a small bowl. Add to the the wet a little at a time until smooth.
2. Pour in muffin tins lined with cupcake liners. Leave about 1/2" at the top.
3. Bake at 350 at for 15-20 until done in center when tested.
Title: Italian Orange Cake
Ingredients:
- 1 water
- 1 1/4 light olive oil
- 1/3 wine
- 1/4 orange zest
- 1 eggs
- 3 vanilla
- 1 orange zest
- 1 1/2 wine
- 1 orange zest
- 1
Instructions:
1. Heat oven to 325. Generously spray bottom of 10-12 inch springform pan with baking spray (with flour).
2. In a large bowl, beat cake ingredients on low speed 30 seconds; increase speed to medium and beat 2 minutes. Pour batter into prepared pan. Bake a 10 inch pan 45-50 minutes, a 12 inch pan 35-40 minutes. Top of cake may appear very dark brown and rippled with a crack in center of cake. Cool completely, 1 hour.
3. Carefully run knife around side of pan to loosen, remove side of pan. Transfer cake to serving plate. In medium bowl, combine frosting ingredients; frost cake. Garnish with orange peel. Store loosely covered in refrigerator.
Title: (Almost) Sugar-Free Peanut Butter Cream Pie
Ingredients:
- 8 fat free cream cheese
- 2/3 creamy peanut butter
- 2/3 Splenda granular
- 8 graham cracker pie crust
- 3 -4
- 1
Instructions:
1. In mixing bowl, cream together the cream cheese and peanut butter with an electric mixer.
2. Add Splenda and mix until completely combined.
3. Fold in the whipped topping.
4. Pour filling into crust.
5. Chop the peanut butter cups, if using, and sprinkle over the top of the pie. Refrigerate at least 4 hours.
Title: Chocolate Blackout Cake
Ingredients:
- 1 1/4 cake flour
- 1/2 baking soda
- 1 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 5 sugar
- 1 1/2 eggs
- 3 buttermilk
- 1/2 vanilla
- 1 brewed coffee
- 1/2 ganache
- 2 bittersweet chocolate
- 4 unsalted butter
- 2 cornstarch
- 2 sugar
- 1/4 milk
- 1/2 egg
- 2 1/2 ganache
- 1 Dark Chocolate Ganache
- 2
Instructions:
1. For the Pudding: Melt chocolate and butter in bowl over simmering water.
2. In medium bowl, whisk cornstarch, cocoa, and 1/4 cup of the sugar into 1/2 cup of the milk.
3. Then whisk in eggs and yolks.
4. In saucepan bring 2 cups of milk and 1/4 cup of sugar just to a simmer.
5. Temper with egg mixture, return all to pan and whisk constantly until bubbles boil up for 3 seconds.
6. Remove from heat and strain.
7. Thoroughly mix in melted chocolate.
8. Cover surface with plastic.
9. Cool for 1 hour then refrigerate.
10. For the Cake: Preheat oven to 350.
11. Spray and line with parchment 1 8-inch cake pan.
12. Tripple sift together: flour, cocoa, baking soda, baking powder and salt.
13. Cream butter and sugar.
14. Add eggs one at a time until incorporated.
15. Beat until light and fluffy- 6 minutes Mix liquid ingredients together.
16. Alternately beat in wet and dry ingredients.
17. Pour into cake pan.
18. Bake until tests done.
19. About 30-40 minutes.
20. Cool.
21. Make ganache.
22. Let sit until spreadable.
23. Turn cake out of pan.
24. Trim top to flatten (save scraps) and slice into 3 layers.
25. Toast scraps on sheetpan for 5 minutes, cool and process coarsley in food processor.
26. Spread pudding between layers, frost with ganache and coat sides with crumbs.
Title: Aunt Mary's Carrot-Pineapple Bundt Cake
Ingredients:
- 2 sugar
- 1 1/2 baking soda
- 3 cake flour
- 1 1/2 salt
- 2 cinnamon
- 1 baking powder
- 1 crushed pineapple
- 1/2 fresh pineapple
- 3 eggs
- 1 1/2 vanilla
- 2 raw carrots
- 2 pecans
- 1 1/2
Instructions:
1. Grease and lightly flour baking pan. Preheat oven to 325°F
2. Mix together dry Ingredients: sugar, soda, cake flour, salt, cinnamon, baking powder
3. Drain can of pineapple juice from pineapple, saving the juice.
4. Add the following to the dry mixture and beat for 3 minutes: Pineapple juice, eggs, oil, vanilla
5. Stir in pineapple, carrots and (optional) pecans
6. Bake in Bundt pan at 325 degrees for about 1 1/2 hours. (Can also be baked in 9 x 13 for about 45 minutes.).
7. Cool for 10 minutes in pan before unmolding
8. Frost with Currant-Nut Icing.
9. Currant-Nut Icing
10. 4 1/2 cups icing sugar (1 box)tt2 Tablespoon vanilla
11. 1 pkg (8 oz.) soft cream cheesett1/4 cup chopped walnuts
12. 1/4 cup buttertt1/4 cup currants
13. 2 Tablespoon milk
14. Plump currants by soaking in 1/3 cup of hot water for 5 minutes.
15. Drain well.
16. Beat sugar, cream cheese (I use laughing cow cheese), butter, milk and vanilla
17. until smooth. Fold in walnuts and currants.
18. Spread over cooled cake.
Title: Dutch butter cake with apricot twist (Boterkoek)
Ingredients:
- 250 flour
- 175 caster sugar
- 1 salt
- 225 butter
- 100 ginger syrup
- 50 milk
- 2
- 1
Instructions:
1. Preheat oven to 200 degrees celcius (400F).
2. Mix flour, sugar and salt.
3. Cut the butter into pieces and mix into the flour.
4. Knead the butter and the flour together with one hand until you have a firm dough ball.
5. Cut the apricots in small pieces and mix them with the almonds and ginger syrup.
6. Press half the dough into a 24cm/10 in round pie dish.
7. Spread the apricot mixture over the top.
8. Roll out the other half on a lightly floured work surface until it is the same size as the dish.
9. Place over apricot filling, firmly pressing the pastry edges together.
10. Now use the blunt side of a knife and decorate the dough with cross-hatching markings.
11. Brush with milk.
12. Bake the butter cake in the oven for 15-20 minutes until golden brown.
13. Allow to cool and just before serving slice cake into wedges.
Title: Banana-Lemon Pudding Cake
Ingredients:
- 3 eggs
- 6 plain fat-free yogurt
- 1 lemon, juice and rind of
- 3/4 sugar
- 1/4 flour
- 1/4 salt
- 4 bananas
Instructions:
1. Grease the inside of a 3- to 4-quart slow cooker with butter. In a large bowl, using a handheld mixer, beat the egg whites on high speed until soft peaks form. In another large bowl, beat together the egg yolks, yogurt, elmon peel and lemon juice on medium speed for 1 minute. Add the sugar, flour and salt and beat on medium speed until smooth, about 2 minutes. Working in 3 or 4 batches, gently fold in the beaten egg whites.
2. Scatter three-quarters of the banana slices on the bottom of the slow cooker, then pour in the batter. Cover and cook on high until the cake is puffed, the top is set and the dges are browned, about 1 hour 20 minutes. Remove the slow cooker insert, still covered, and cool for about 20 minutes.
3. Spoon the pudding into bowls and top with the whipped cream, if using, and the remaining banana slices.
Title: Nutmeg Molasses Cookies
Ingredients:
- 3 all-purpose flour
- 2 baking soda
- 1 ground nutmeg
- 1 ground cinnamon
- 1/2 salt
- 1 1/2 granulated sugar
- 1 shortening
- 1/3 molasses
- 1 vanilla
- 2 eggs
- granulated sugar
Instructions:
1. Preheat the oven to 350 degrees; combine the flour, baking soda, spices and salt in a medium bowl; set aside.
2. Beat the sugar, shortening, molasses and vanilla at medium speed until creamy.
3. Add eggs, beating well after each; gradually add flour mixture, mixing at low speed until blended.
4. Beat at medium speed until thick dough forms; shape into 1 1/2 inch balls.
5. Place 3 inches apart on ungreased cookie sheets; flatten with bottom of a glass dipped in sugar.
6. Bake for 10 minutes or until cookies look dry, transfer to a wire rack to cool.
Title: Falling Chocolate Cake with Raspberry Sauce
Ingredients:
- 2 raspberries
- 1/2 granulated sugar
- 1/2 unsalted butter
- 3/4 sugar
- 1 all-purpose flour
- 1 eggs
- 1/2 confectioners' sugar
- 6
Instructions:
1. Make raspberry sauce: In a small saucepan, mix raspberries, sugar and lemon juice together.
2. Boil until the sugar dissolves.
3. Let cool.
4. Puree half of the sauce in the blender.
5. Then add the remaining sauce to the pureed mixture.
6. Chill, covered in the refrigerator until ready to use.
7. Preheat oven to 350*F.
8. In the top part of a double boiler, over simmering water, melt the chocolate and unsaled butter.
9. Let cool.
10. In the bowl of an electric mixer, place the sugar, flour and eggs.
11. Beat with it's wire whisk for 5 minutes, or until very thick and fluffy.
12. Fold in the cooled chocolate.
13. Refrigerate covered with plastic wrap until ready to use.
14. (can be done several days ahead) Pour the mixture into buttered individual ramekins (3 inches by 2 inches) Bake in the oven for 15 minutes or until the edges are firm and the center loose.
15. To serve, spoon a 4 inch circle of sauce onto each plate.
16. Remove the cakes from the ramekins and place on top of raspberry sauce.
17. Dust with confectioners sugar.
18. If desired place a scoop of vanilla icecream next to the cake.
19. However I prefer to accompany mine with a small dollop of clotted cream, mmmmm, heaven.
Title: Chocolate Bunny Cake
Ingredients:
- 2 coconut
- 1 coconut
- 198 1/2 Nestle sweetened condensed milk
- 150 dark cooking chocolate
- marshmallows
Instructions:
1. Comine first 4 ingredients, reserving 2 tsps.
2. of melted dark cooking chocolate.
3. Shape into small egg shapes.
4. Place 2 silver balls on each bunny for eyes.
5. Bake on greased baking trays in a medium temperature oven (180 deg C) for 12-15 minutes, until done.
6. Cool on wire rack.
7. Cut marshmallows for ears and tails and secure with reserved melted chocolate.
Title: Mung Bean Cake With Coconut Milk
Ingredients:
- 1 coconut milk
- 1 1/2 light brown sugar
- 1 1/2 eggs
- 6 shallot
- 1/2 canola oil
- 3
Instructions:
1. In a medium pot, combine beans with 2 cups water and bring to a boil. Reduce heat to low and cook for 20 minutes, until beans are soft. Puree in blender.
2. In a bowl, beat coconut milk and sugar until frothy. Add eggs and beat well. Add bean puree and mix thoroughly. Put mixture in a saucepan and cook over medium heat until mixture begins to thicken.
3. Pre-heat oven to 350°F Grease an 8-inch square cake pan (use metal or unbreakable glass). Fold mixture into pan. Bake for 20 minutes. Raise heat to 450°F and bake another 25 to 30 minutes, until cake turns a deep amber.
4. Remove from oven and immediately immerse pan in 1/2 inch cold water for 10 minutes. Change water to ensure it stays cold and leave pan another 15 minutes.
5. In a small pan, sauté the shallots until light brown. Drain off the oil and spread the shallots over the top of the cake. Cut into 9 squares. Serve warm or cold. Bean cake will keep 1 week in refrigerator.
Title: Gingerbread Men Cookies
Ingredients:
- 1 margarine
- 4 flour
- 1 sugar
- 2 baking soda
- 1 molasses
- 1 salt
- 1 vinegar
- 1 ground cinnamon
- 1 egg
- 1 ground ginger
Instructions:
1. Cream together margarine and sugar thoroughly. Heat molasses to almost boiling and pour over margarine mixture. Mix in vinegar. Cool to lukewarm. Add egg.
2. Sift together flour, baking soda, salt, cinnamon, ginger. Add to cooled molasses mixture, stir together well to form dough. Chill dough overnight.
3. Preheat oven to 350. Roll out dough to about -inch thickness and cut into desired shapes. Decorate as desired. Bake for 8-10 minutes. Do not over-bake.
Title: Death by Chocolate Mousse
Ingredients:
- 6 heavy cream
- 1 1/2 sugar
- 3
- 2
Instructions:
1. Heat water in the bottom half of a double boiler over medium heat. Place semisweet chocolate in the top half of the double boiler. Allow the chocolate to melt slowly, about 9-10 minutes. Remove from heat and stir until smooth. Keep at room temperature until needed.
2. Chill the bowl and balloon whip for mixer. Place the cream in chilled bowl and whisk on high speed until peaks form, about one minute. Set aside.
3. Whisk 3 eggs in a large stainless-steel bowl until soft peaks form, about 3 minutes. Add sugar and combine to whisk until stiff peaks form, about 2-3 minutes. Add 1/4 of the whipped cream to the chocolate and whisk quickly, vigorously and thoroughly. Gently fold in egg whites, then add the remaining whipped cream. Fold all together gently but thoroughly. Refrigerate until served.
Title: BEST EVER CHEWY CHOCOLATE CHIP COOKIES
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 1 baking soda
- 1 cornstarch
- 1/2 sea salt
- 1 butter
- 1 brown sugar
- 1/2 granulated sugar
- 1 pure vanilla extract
- 2 eggs
- 1 1/2
Instructions:
1. In a mixing bowl, add flour, baking soda, cornstarch and salt; whisk well and set aside.
2. In the bowl of a stand mixer with the paddle attachment, add butter, brown sugar, granulated sugar and vanilla; beat until creamy. Add eggs and beat until well incorporated. Add 1/3 dry ingredients until combined before adding another 1/3, mixing well between each addition. Fold in chocolate chips.
3. Cover with plastic wrap and transfer to the fridge for 30 minutes to 2 hours or up to 2 days.
4. Remove the dough from the fridge and bring it back to room temperature, about 30 to 40 minutes. Preheat oven to 350ºF.
5. Scoop up about 1 ½ tablespoons of dough, roll each into a ball, slightly oblong shaped on top with a flat bottom. Place on a baking sheet lined with a silicon mat, spacing evenly.
6. Transfer to the preheated oven and bake for 12 to 14 minutes or until light golden brown. Remove from the heat and let cookies cool on the baking sheet for 10 minutes before placing them on a wire rack to cool completely. Makes 3 to 4 dozen.
Title: Special Occasion Pumpkin Roll Aka Hazel's Pumpkin Cake Roll
Ingredients:
- 3/4 flour
- 1 baking powder
- 1 salt
- 2 cinnamon
- 1/2 nutmeg
- 1 ginger
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 1 pumpkin
- 1 lemon juice
- walnuts
Instructions:
1. Grease and flour a jelly roll pan, about 10"X15".
2. Mix together the flour, baking powder, salt and spices. Set aside.
3. In a fairly large bowl, beat the eggs for 5 minutes or until very thick. Gradually add the sugar, beating all the while. Stir in the pumpkin and lemon juice. Finally, fold in the prepared dry ingredients.
4. Spread in the prepared pan and sprinkle the chopped walnuts over the top of the batter. Bake about 15 minutes at 375F (190C) or until the cake springs back when touched. Spread a teatowel with icing sugar and turn the hot jelly roll out onto the towel - carefully - nut side down. Roll the cake up in the towel (the roll should be made from the short side) and allow to cool.
5. Make cream chees filling (see below). Carefully unroll the cake and spread with filling. Reroll and chill well (4-5 hours) before serving. This can be topped with whipped cream or icecream (vanilla, coffee or pumpkin is the best).
6. Cream Cheese Filling:.
7. Beat together really well, 3/4 cup room temperature cream cheese and 4 tablespoons butter. Add slowly 1 cup icing sugar, beating well after each addition. Beat in 1/2 teaspoon vanilla. Spread this on the roll and reroll the cake. Chill well 4-5 hours.
Title: Lemonade Salad
Ingredients:
- 2 1/4 butter
- 1/2 sugar
- 3 sweetened condensed milk
- 2 mandarin oranges
- 1 maraschino cherries
- 1
- 6 -8
Instructions:
1. Combine cracker crumbs, butter and sugar. Press into an ungreased 13 x 9 x 2 inch dish; set aside.
2. In a bowl, combine the milk and lemonade concentrate until smooth. (The mixture will begin to thicken).
3. Gently fold in whipped topping. Pour over crust.
4. Cover and refrigerate for 3-4 hours.
5. Garnish with oranges and cherries.
Title: Orange Ginger Plum Cobbler
Ingredients:
- 8 plums
- 1/2 tapioca starch
- 1/8 potato starch
- 1/8 canola oil
- 1/2 egg
- 1/2 baking powder
- 1/4 baking soda
- 1 xanthan gum
- 2 orange
- 1/4 ginger
- 1
Instructions:
1. Slice plums.
2. Mix plums, orange juice, agave and ginger in a bking dish.
3. In a separate bowl, mix dry ingredients with egg, oil and zest.
4. Pour mixed batter over the plums.
5. Cook at 350 degrees for 30 minutes.
Title: Ultimate Carrot Cake
Ingredients:
- 2 1/2 cake flour
- 2 baking powder
- 1 1/2 bicarbonate of soda
- 1 mixed spice
- 1 salt
- 4 eggs
- 1 1/4 caster sugar
- 1 1/4 carrots
- 2 fresh pineapple
- 1 granny smith apple
- 1 pecan nuts
- 1/4 Amarula cream liqueur
- 1/2 butter
- 1/4 icing sugar
- 2 Amarula cream liqueur
- 1 cream cheese
- 125 low fat cottage cheese
Instructions:
1. Sift dry ingredients twice.
2. Beat the eggs until thick, add the sugar gradually (use an electric beater at high speed for about 3 minutes) until the mixture is very thick.
3. Add the oil slowly and beat for another 2 minutes.
4. Add carrots, pineapple, nuts, Amarula Cream and apricot jam and mix by hand.
5. Add the dry ingredients to the mixture and fold in with a spatula until well blended.
6. Butter a 28 cm diameter loose-bottomed spring form ring, an angle cake tin or 2 loaf tins**.
7. Either line the base with baking paper or sprinkle with dry biscuit crumbs to coat lightly.
8. Pour the mixture into the prepared tin and bake at 356 degrees to 375 degrees for 1 hr and 10 minute or until done.
9. Allow to firm and cool in tin for 10 minutes before turning out.
10. ICING:
11. Cream the butter and gradually add the icing sugar.
12. Gently stir in the Amarula Cream and the cream cheese.
13. Don’t over mix once the cheese has been added as it is inclined to become watery.
14. Garnish:
15. Crystallized pineapple slices and pecan nuts.
16. (**CAKE TINS: If using a 28cm springform tin with a hole in the middle there will be a little too much mixture. Fill the tin 2/3 full and bake the rest of the mixture in a muffin tin will make plus/minus 6 muffins extra.
17. Angel cake tin – the mixture fits fine.
18. Loaf tin – use one very large loaf tin – 30cm x 10 cm or 2 smaller ones).
19. (Tip: If you "drip-dry" the cheese in a muslin cloth overnight, it becomes much drier. Allow the cake to cool completely before icing.).