lumicero/recipes-ing2inst huggingface dataset:
Title: White Chocolate and Strawberry Trifle
Ingredients:
- 1 vanilla pudding mix
- 3 milk
- 6 white chocolate baking squares
- 16 Cool Whip
- 1/2 fresh strawberries
- 1/4 white chocolate baking squares
- 2 1/2 strawberries
- 5 white chocolate baking square
- 6 -8
- 1
Instructions:
1. Prepare pudding with milk according to package directions.
2. Remove from heat.
3. Stir in 6 squares of chocolate until melted and smooth.
4. Cover with plastic wrap and chill.
5. Fold in 1 cup of whipped topping.
6. Cut cake into small cubes and drizzle with liqueur.
7. In the bottom of a deep glass bowl, layer half of the cake cubes, half the berries, half the pudding, and half the grated chocolate.
8. Repeat layers, ending with chocolate.
9. Top with remaining whipped topping.
10. Garnish with berries.
11. Drizzle melted chocolate over top.
Title: Havregrynskugler (Cocoa-Oat-Coconut Balls)
Ingredients:
- 7 butter
- 2/3 sugar
- 4 brewed coffee
- 1/4 rolled oats
- 2
- 6
- 2
Instructions:
1. Blend butter, sugar, coffee and almond extract (in a blender/food processor).
2. In a big bowl combine rolled oats, cocoa and vanilla. Mix will.
3. Add butter mixture and knead with hands.
4. Shape into walnut sizes balls and roll in dessicated coconut.
5. Place in an airtight container lined with baking paper. (also use baking paper between layers of balls).
6. Store in refrigerator. (Allow to cool at least 2 hours before serving).
Title: Lemon Pie Cake
Ingredients:
- 1 eggs
- 4 cream cheese
- 21 powdered sugar
- 1 vanilla
- 2
- 1 1/2
Instructions:
1. In a large bowl beat the cake mix and the eggs until well blended. beat in the pie filling. spread into a greased 10 x15 sheet cake pan. bake in a preheated oven at 350 for 20 to 25 minutes , or until toothpick comes out clean. cool on a rack. make frosting by beating the cream cheese and butter until fluffy , add the powdered sugar and vanilla. spread on cooled cake. store cake in refrigerator.
2. note= i baked my cake in a 13x9 pan and baked it for 3o to 35 minute i also used a tub of ready to spread cream cheese frosting.it was wonderful !
Title: Almond Pound Cake
Ingredients:
- 1 sugar
- 3/4 butter
- 3 eggs
- 1 water
- 3 flour
- 1 baking powder
- 1 salt
- 1 1/2
- 1/4
Instructions:
1. Preheat the oven to 325°F.
2. Butter and flour a loaf pan or small square pan (8"x8").
3. Cream the butter and sugar.
4. Beat in the eggs one at a time.
5. Beat in the almond extract and the water.
6. Stir together the flour, ground almonds and baking powder.
7. Stir this into the wet ingredients.
8. Pour evenly into the prepared pan.
9. Bake for 45 minutes for a loaf pan.
10. Bake for 50 minutes in the square pan, or in either case until a toothpick inserted in the centre comes out clean.
Title: Black Walnut Cake
Ingredients:
- 1/2 butter
- 1/2 margarine
- 2 shortening
- 5 sugar
- 1 eggs
- 1 buttermilk
- 2 baking soda
- 1 all-purpose flour
- 1 vanilla extract
- 1 black walnut
- 1/2 flaked coconut
- 3/4 cream of tartar
- 1 black walnut
- 1 butter
- 6 3/4 cream cheese
- 1 1/2 cream cheese
- powdered sugar
- vanilla extract
Instructions:
1. To make the frosting: in a large mixing bowl, cream butter and cream cheese; gradually add powdered sugar, beating (with an electric mixer) until mixture is light and fluffy.
2. Stir in vanilla; set aside.
3. To make cake: In a large mixing bowl, cream butter and shortening; gradually add sugar, beating well with an electric mixer at medium speed.
4. Add egg yolks, one at a time, beating well after each addition.
5. In another bowl, combine buttermilk and soda; stir until soda is dissolved.
6. Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour.
7. Mix after each addition.
8. Stir in vanilla.
9. Add in 1 cup walnuts and coconut; stir well.
10. In another bowl, beat egg whites (at room temperature) and cream of tartar until stiff peaks form; fold egg white mixture into batter.
11. Pour batter into 3 greased/floured 9-inch round cake pans.
12. Bake in a 350° oven for 22-25 minutes or until pick comes out clean.
13. Cool cakes in pans 10 minutes; remove from pans and let cool completely on wire racks.
14. Spread Cream Cheese Frosting between layers and on top and sides of cake.
15. Press additional chopped walnuts onto sides of cake.
Title: Adults Only Fragrant Fruit Dessert
Ingredients:
- 1 lime
- 1/2 sugar
- 2/3 water
- 4 pineapple
- 1 papaya
- 1 pomegranates
- 2 mango
- 1 passion fruit
- 2
Instructions:
1. Halve lime, de-juice fully using your method or gadget of choice & set juice aside. Cut half the lime rind in sml strips & set aside for syrup. Cut the 2nd half of lime rind in VERY THIN strips & set aside for garnish.
2. Put the sugar & lime rind for the syrup in a sml saucepan with 2/3 cup water. Heat gently till sugar dissolves, then bring to a gentle boil, reduce heat & simmer for 5 minutes.
3. Allow syrup to fully cool. Then strain into a lrg serving bowl. Discard lime rind from syrup & stir in the lime juice & liqueur.
4. Using a sharp knife, cut the plume & stalk ends from the pineapple. Peel thickly, cut the flesh into bite-sized pieces (discarding the woody central core) & add to the bowl.
5. Cut papaya in half & scoop out seeds. Cut away the skin, then cut into slices. Cut the pomegranates in half & scoop out seeds. Break into clusters & add both fruits to the bowl.
6. Cut the mango lengthways along ea side of the stone. Peel skin from the flesh, cut in bite-sized pieces & add to the bowl. Gently stir fruits in the lime juice to mix all flavours & refrigerate till ready for use.
7. To Serve: To maximize the flavour of the fruit, allow mixture to stand at room temp for 1 hr b4 serving. Just prior to serving, stir well. Then halve passion fruits & scoop out the flesh w/a teaspoon. Spoon over other fruits & serve garnished w/reserved VERY THIN strips of lime rind.
8. NOTE: Can present in a single bowl & guests allowed to serve themselves or can be spooned into pre-baked tartlet shells & served on a platter w/assorted cheeses.
Title: Carrot Cake
Ingredients:
- 5 lemon
- 1 carrots
- 1 1/4 caster sugar
- 250 self-raising flour
- 1 salt
- 1/2
- 5
Instructions:
1. Beat the egg yolks with the lemon zest and sugar until light and creamy.
2. Stir in the grated carrot, almonds, flour and salt.
3. Beat the eggwhites until they hold stiff peaks and fold lightly into the carrot mixture.
4. Pour into a well greased 23cm round cake tin and bake in a preheated 180C oven for about 1 hour, or until firm in the centre.
5. Decorate with whipped cream and serve.
Title: Oat Biscuits
Ingredients:
- 2 old fashioned oats
- 2 whole wheat flour
- 1 unsalted butter
- 1/3 dark brown sugar
- 1 3/4 baking powder
- 1 1/2 salt
- 1/2
Instructions:
1. Coarsely chop the oats in a food processor and transfer to a large bowl. Pulse together the flour, butter, brown sugar, baking powder and salt in the food processor until mixture resembles a coarse meal. Add milk and blend until mixture just forms a dough. Add the oats and knead until just incorporated.
2. Halve the dough and pat each half into a 5 by 3-inch rectangle. Chill, wrapped well in plastic wrap, until firm, about 3 hours.
3. Preheat the oven to 350°F.
4. Cut 1 rectangle cross-wise into scant 1/4 inch thick slices and bake on an ungreased large baking sheet in the middle of the oven until undersides are a shade darker, about 20 minutes. Transfer to a rack to cool and make more biscuits with the remaining rectangle of dough.
Title: Kris Kringle Cookies
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 1 baking soda
- 1 salt
- 4 1/2 flour
- 2 evaporated milk
- 1 1/2 cream of tartar
- 3 vanilla
Instructions:
1. Cream butter and sugar, then add eggs.
2. In a small bowl, mix baking soda, cream of tartar, vanilla and evaporated milk.
3. Add small bowl contents to creamed contents.
4. Sift flour into mix and combine.
5. Chill.
6. Roll out on floured board.
7. Cut out cookies with cookie cutters.
8. Place on greased cookie sheet.
9. Bake at 400 for 8-12 minutes.
10. Use butter cream frosting to ice.
Title: Sugar Cookies
Ingredients:
- 2 sugar
- 1 butter
- 3 eggs
- 1 vanilla extract
- 1 baking soda
- 1 sour cream
- 1 salt
- 1/4 baking powder
- 2 flour
- 5
Instructions:
1. Cream the butter and sugar.
2. Beat in eggs and extracts.
3. Mix the baking soda into the sour cream and add to mixture.
4. Sift last three ingredients together and add to mixture.
5. Chill dough.
6. Roll out and cut into desired shapes.
7. Bake at 350° for 8-10 minutes.
Title: Traditional Rich Scottish Shortbread Biscuits - Cookies
Ingredients:
- 12 plain flour
- 4 caster sugar
- 8 butter
- caster sugar
Instructions:
1. Mix the flour and sugar together in a large bowl, and then rub in the butter - as if you were making shortcrust pastry. Use the tips of your fingers and ensure that all the butter has been rubbed in -- it should resemble sand!
2. Then start to knead the paste, pushing it together to form a smooth dough - the heat of your hands whilst kneading helps it form.
3. Petticoat Tails:
4. Divide the shorbread dough into two equal parts and shape them into balls, then flatten them out into two rounds - using the heel of your hand, to about 7" in diameter and 1/4" thick.
5. Mark the top into equal portions - triangular in shape, and then prick the tops all over with a fork - making patterns if you wish! Crimp the edges as you would a pie crust to make a decorative edge and place them onto a well greased baking tray or cookie sheet.
6. (You can also use a greased and lined 7" or 8" fluted edged round sandwich/cake tin - preferably with a loose bottom for ease of taking the shortbread out. Press the dough into the tin and mark out as above).
7. Shortbread fingers:
8. Roll out the shortbread dough, and shape into a rectangle, about 1/2" to 3/4" thick. Place onto a well greased baking tray or cookie sheet as before, and mark into "fingers" -- prick over with a fork again. You can also press the dough into an 8" square baking/sandwich/brownie tin - and then mark out the fingers as above.
9. (Please Note: The fingers are always thicker than the petticoat tails and shortbread rounds).
10. Shortbread Rounds:
11. Roll out the shortbread dough and using a biscuit or cookie cutter, cut into rounds of about 2" to 3" in diameter, about 1/4" in thickness. Place them on a well greased baking tray or cookie sheet.
12. Wooden Shortbread Mould:
13. You can also place the dough into a decorative wooden shortbread mould, before turning it out on to a greased baking tray. Traditional Scottish wooden moulds can be bought online and usually have a Thistle design with heavily fluted edges.
14. Bake the any of the above shortbread biscuits in a pre-heated oven 160C/325F/Gas Mark 3 for between 20 to 30 minutes, or until they are pale and golden - but NOT brown!
15. Sprinkle extra caster sugar over the top as soon as they come out of the oven if you wish.
16. Allow the shorbread bicuits to cool slightly on a cooling rack, before cutting into fingers or "petticoat tails".
17. Allow to cool completely before storing in an airtight tin or container. NB: These will last for about 10 to 14 days in a cool, dry and dark pantry. They can also be frozen with great results!
Title: Easy Eclair Dessert
Ingredients:
- 2 French vanilla instant pudding
- 3 milk
- 1 graham cracker
- 1 Cool Whip
- 1
Instructions:
1. Mix milk and pudding.
2. Fold in entire tub of cool whip and stir.
3. In a 9x13 pan, layer grahams and alternate pudding mixture, grahams, pudding -- finishing with another layer of grahams.
4. Microwave frosting on high for 1 minute and pour over top of grahams, spread until smooth.
5. Cover and chill.
6. Serve with a large spoon.
Title: Pumpkin Cake With Nutella Frosting
Ingredients:
- 1 pumpkin puree
- 1/2 light olive oil
- 2 eggs
- 1/2 sour cream
- 1/4 cinnamon
- 1/4 nutmeg
- 1/4 allspice
- 1/4 ground cardamom
- 1/2 brown sugar
- 1/2 white sugar
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 hazelnuts
- 1 sour cream
- 1/4 powdered sugar
- 1 1/3 milk
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine the pumpkin, oil, eggs, sour cream, sugars and spices. Make sure everything is well combined.
3. In a separate small bowl whisk together the flour, soda and salt. Fold the dry ingredients into the wet, mixing just until combined. Fold in the hazelnuts, if using.
4. Spread the batter evenly in a lightly greased 9 inch springform pan.
5. Bake for about 50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it.
6. Cool briefly before removing from the pan.
7. Make the frosting by mixing together the Nutella, sour cream and powdered sugar.
8. Add just enough milk or cream for a spreadable consistency.
9. Add a little more powdered sugar if the frosting seems too thin. Spread on the completely cooled cake.
Title: Sprite Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 1 lemon
- 1 vanilla extract
- 5 eggs
- 3 flour
- 1
Instructions:
1. preheat oven to 325 degrees.
2. cream butter and sugar with blender, add extracts.
3. Add eggs, one at a time; mix well.
4. alternate adding flour and sprite; mix well.
5. Pour into a floured and greased pan.
6. bake 1 hour and 30 minutes.
7. Cake should be golden brown when done.
Title: Bev's Chocolate Chip Cookies
Ingredients:
- 3/4 rolled oats
- 1 whole wheat flour
- 1/2 baking soda
- 1/2 salt
- 1/4 butter
- 1/4 canola oil
- 1/3 granulated sugar
- 1/3 brown sugar
- 1 egg
- 1 vanilla extract
- 1 chocolate chips
Instructions:
1. Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt.
3. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy.
4. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
5. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes.
6. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Title: Chocolate Oatmeal Chunk
Ingredients:
- 1 butter
- 1 brown sugar
- 1/4 granulated sugar
- 2 eggs
- 1 1/2 vanilla extract
- 1 flour
- 1/2 baking soda
- 1/2 salt
- 3 oats
- 1 1/2 chocolate chips
- 2
- 1
Instructions:
1. Beat together butter and sugars until light and fluffy in a large bowl.
2. Add eggs and vanilla extract.
3. Combine flour and baking soda in a small bowl and beat well with butter mixture.
4. Stir in oats, coconut, chocolate chips & almonds.
5. Drop 1 tablespoon batter onto ungreased baking sheet.
6. Bake at 350 degrees for 10-12 minutes or until golden brown. Let cool 2 minutes before moving to cooling rack.
Title: Italian Soft Dead Man's Bones
Ingredients:
- 2 powdered sugar
- 1 flour
- 2 baking powder
- 1 cinnamon
- 4 eggs
Instructions:
1. Make hole in flour in a large bowl.
2. Add baking powder and cinnamon to flour.
3. Add powdered sugar.
4. Beat eggs; put in flour.
5. Add a little water at a time, not too much water or the dough will be sticky.
6. Roll in large balls, then roll into long 'bones'.
7. Cut bones into 1 inch pieces in length.
8. Put onto cookie sheets (covered with parchment paper) overnight.
9. In morning, separate about 2 inches apart on cookie sheets.
10. Bake at 300 degrees for 10 minutes.
Title: Cinnamon Snowballs
Ingredients:
- 1 butter
- 1 1/4 confectioners' sugar
- 1 1/2 flour
- 1/4 salt
- 1/2 cinnamon
- 1/2 nutmeg
- 3/4 oats
- 1 vanilla
- 3/4 walnuts
Instructions:
1. Heat oven to 300º.
2. Beat butter until creamy.
3. Sift together 3/4 cup confectioner's sugar, flour, salt, cinnamon and nutmeg.
4. Gradually add to butter. Blend well.
5. Stir in oats. Blend in vanilla and nuts.
6. Mix well about 5 minutes.
7. Shape to form small balls.
8. Place on ungreased cookie sheets. Bake 25 minutes. Remove from sheets.
9. While hot sprinkle with 1/2 remaining sugar. Cool and sprinkle again.
Title: Walnut Quinoa Power Bars
Ingredients:
- 1/2 honey
- 1/3 almond butter
- 1/2 ground cinnamon
- 1/8 sea salt
- 1/2 quinoa
- 2 walnuts
- 1/2
Instructions:
1. Combine honey, almond butter, cinnamon, and almond extract until well blended. Stir in walnuts and quinoa flakes until just combined.
2. Press mixture into 8 inch pan, lined with foil. Refrigerate for 30 minutes.
3. Using foil, lift mixture from pan and cut into 8 bars.
Title: Magnolia Lace Trumpets With Vanilla Cream Cheese Filling
Ingredients:
- 1/2 granulated sugar
- 1/2 salted butter
- 1/3 dark corn syrup
- 3/4 all-purpose flour
- 1/2 ground ginger
- 1 irish cream
- 1 1/2 vegetable shortening
- 1/2 salted butter
- 1 1/2 granulated sugar
- 1 vanilla extract
- 2 milk
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Line a cookie sheet with foil; grease foil well.
3. Make the cookies: In a medium saucepan, combine the sugar, butter and corn syrup.
4. Cook the mixture over low heat until the butter melts; remove from the heat.
5. Mix the flour and ginger in a bowl.
6. Add to the butter mixture, stirring well.
7. Stir in the liqueur, if desired.
8. Drop the batter by rounded teaspoonfuls, 3-4 inches apart, onto the prepared cookie sheet.
9. (Bake only 2 or 3 cookies at a time; you must form the cones quickly before they cool).
10. Bake until the cookies spread and are bubbly and golden brown, 9-10 minutes.
11. Working quickly, gently lift each cookie off the sheet with a spatula and wrap around the greased handle of a wooden spoon.
12. (If a cookie gets too brittle to roll, return to the oven for 1 minute.).
13. Once set, slide the cookie off the handle and cool on a wire rack.
14. Make the filling: Using a mixer, cream the shortening and butter in a bowl.
15. Add the sugar and beat well.
16. Add the egg white and vanilla; beat thoroughly.
17. Add the hot milk, 1 T at a time, and beat until creamy.
18. Scrape into a pastry bag fitted with a star tip and fill the cookies.
Title: Pumpkin Pecan Pie
Ingredients:
- 1 egg
- 1 canned pumpkin
- 1/3 sugar
- 1/2 cinnamon
- 1/4 ginger
- 1/8 clove
- 2 eggs
- 2/3 light corn syrup
- 2/3 sugar
- 2 margarine
- 1/2 butter
- 1 vanilla
- 1 pecans
Instructions:
1. Prepare pumpkin filling.
2. Spread evenly in the bottom of prepared pie crust.
3. Beat eggs lightly.
4. Stir in corn syrup, sugar, margarine, and vanilla until well blended.
5. Stir in pecans.
6. Carefully spoon over pumpkin filling.
7. Bake 50-60 minutes in a preheated 350 oven.
8. Cool on wire rack.
Title: Cheese Pudding With Raisins and Almonds
Ingredients:
- 3 cottage cheese
- 1/4 cornstarch
- 1/2 sugar
- 2 ground cardamom
- 3/4 vanilla extract
- 1 raisins
- 1
- 1/2
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Lightly oil a 1 quart baking dish or spray with a nonstick cooking spray.
3. In a blender container, combine all ingedients, except raisins and almonds.
4. Blend until smooth. Stir in raisins and almonds. Pour into a prepared baking dish.
5. Bake uncovered, 1 hour or until pudding is set and edges are lightly browned.
6. Let cool 30 minutes to 1 hour before serving.
Title: Butter Pastry Dough (Magic Bullet Express Trio)
Ingredients:
- 1 1/2 all-purpose flour
- 1 granulated sugar
- 1/2 salt
- 3/4 butter
- 1/4
Instructions:
1. Before you begin, cut the butter into small squares and place in freezer to chill for 15 minutes.
2. Add all ingredients except water to the Mixer with the Cross Blade.
3. Pulse (about 10 - 20 times) slowly adding water (as needed) through the Feeding Tube until you've achieved a "coarse wet sand look".
4. Then open the top and pinch a bit of the mixture, if it holds together after the pinch, it's ready.
5. Scoop the dough out onto a generously floured surface and roll into a ball.
6. Then either place in a storage container for later use or use a rolling pin to roll into your desired crust shape.
Title: Soft Chewy Oatmeal Raisin Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 vanilla
- 1 water
- 1 1/2 flour
- 1 baking powder
- 1 salt
- 1/2 cinnamon
- 2 eggs
- 2 rolled oats
- 1 raisins
Instructions:
1. Cream first 4 ingredients, add the premixed dry ingredients. Add the beaten eggs one at a time, rolled oats and raisins last. Roll in balls and flatten a bit or drop by spoonfuls onto parchment lined baking sheets. Bake @375 for 12 minutes.
2. I always soak my raisins when making cookies. This way the don't take any moisture from the batter. Soak them for 15 minutes in the hottest tap water possible, drain the excess.
3. I noticed someone had trouble getting these out of a pan? These are cookies, not bars, so bake as directed on parchment paper if they stick -- I just use good quality non stick pans and never use Pam or any lubrication.
Title: Mulled Wine Fruit and Nut Christmas Cake: Make-Ahead Fruitcake
Ingredients:
- 18 cinnamon stick
- 1 cloves
- 6 nutmeg
- 1 orange, zest of
- 1 sultanas
- 7 currants
- 7 raisins
- 7 prunes
- 8 butter
- 4 soft brown sugar
- 4 eggs
- 4 plain flour
- 8 cinnamon
- 8 mixed spice
- 4 ground cloves
- 9 ground ginger
- 1 1/2 orange, zest of
- 2
- 1/2
- 1 1/2
- 1
Instructions:
1. TWO DAYS BEFORE YOU BAKE:
2. Gently heat up the port with the strips of orange peel & all the mulled wine spices tied up in a muslin or cloth bag; you will need a large roomy saucepan as you will be adding the fruit to it later.
3. Bring it to the boil and then take off the heat and allow to cool slightly.
4. Add all the fruit, prunes, peel & nuts to the mulled wine port mixture, stir it well and cover with a lid.
5. Leave at room temperature, unless you live in a very hot climate in which case you will need to refrigerate it, for 2 days. I have left this for up to 4 days with no adverse effects!
6. THE DAY YOU BAKE THE CAKE:
7. Pre-heat oven to 160 C or 320°F.
8. Grease and double line with bakng paper/parchment a loose bottom deep cake tin; I used a 8" diameter round tin with high sides.
9. Wrap the outside of the cake tin with a double layer of brown paper or baking paper/parchment & tie with string - it stops the cake browning too quickly or too much and IS worth the effort!
10. Beat the butter and sugar together until light & fluffy.
11. Add the flour bit by bit with the beaten eggs gradually - mix well in between each flour & egg addition. This stops it curdling.
12. Drain the fruit & nuts - any excess port can be kept for future soakings! Discard the mulled wine bag & the strips of orange peel.
13. Add the fruit and nuts to the cake mixture & mix well.
14. Add the spices along with the grated peel of one orange and mix well with a wooden spoon.
15. Spoon the the cake mixture into the prepared tin and level the top.
16. Make a slight dip in the middle to allow for rising unevenly.
17. Bake for 30 minutes and then turn the oven down to 150 C or 300 F and bake for a further 1 1/2 to 1 3/4 hours or until an inserted skewer comes out clean.
18. Leave the cake to cool in the tin.
19. Remove from the tin and keep stored in an airtight container - well wrapped in the baking paper/parchment until Christmas.
20. Decorate it with traditional marzipan & icing or a fruit and nut glaze - OR just remove from the paper, decorate with a frill and serve it from an attractive cake platter!
21. In Yorkshire where I come from, we would eat a slice of Christmas cake with a slice of Wensleydale Cheese!