lumicero/recipes-ing2inst huggingface dataset:
Title: Anisette-Mascarpone Cake
Ingredients:
- 3 eggs
- 1 sugar
- 1/2 vanilla extract
- 1/2 flour
- 1 1/2 baking powder
- 1 1/2 milk
- 1/2 sugar
- 4 mascarpone cheese
- 1/2 anisette
- 1 sugar
- 1/4 water
- 1/2 anisette
- 1/2
- 2
Instructions:
1. MAKE THE CAKE: Preheat oven to 350*F.
2. Line a 13x9" baking pan with parchment paper; set aside.
3. Whip the eggs and sugar together until light and fluffy using an electric mixer on medium-high speed.
4. With the mixer running, drizzle in the vegetable oil, then the vanilla.
5. Sift the flour and baking powder together; add to the egg mixture alternately with the milk, mixing after each addition, just until combined.
6. Pour the batter into the prepared pan; bake until firm and springy to the touch, and a toothpick tests out clean, 35-40 minutes.
7. Cool cake in the pan on a wire rack.
8. MEANWHILE, MAKE THE TOPPING: Whip the egg yolks and sugar until light and fluffy and the sugar is almost dissolved.
9. Add the mascarpone cheese and Sambucca; whip just until stiff and frosting-like, being careful not to overmix.
10. (Overmixing may cause the mascarpone to separate.) Chill until ready to use.
11. MAKE THE ANISETTE SYRUP: Bring the sugar and water to a boil in a small saucepan over medium-high heat.
12. Remove pan from heat and add the Sambucca; set aside to cool slightly.
13. Invert the cake; peel off the parchment paper.
14. Brush the surface of the cake with the syrup until it is all absorbed.
15. Cover with the mascarpone topping, using all the cream.
16. Chill, lightly covered, at least 2 hours.
17. When ready to serve, sprinkle with the grated chocolate, cut into squares, and serve cold.
Title: Banana Cake
Ingredients:
- 4 butter
- 3/4 caster sugar
- 2 eggs
- 2 bananas
- 1/2 vanilla essence
- 1 1/2 self-rising flour
- 2 hot water
Instructions:
1. Pre-heat oven to 180 Celsius.
2. Grease and/or line 20cm round cake tin.
3. Cream butter and sugar.
4. Add eggs and mashed banana and vanilla essence, beat well.
5. Stir in hot water.
6. Add S.R. flour and mix thoroughly. You end up with a sticky, thick mixture.
7. Bake for 25-35 minutes. (I usually turn the oven off at about 30 mins, then leave cake in cooling oven for 5-10 mins).
8. Check with a wooden skewer through the centre of the cake. When it comes out clean, cake is done.
Title: Earl Grey Tea Cookies
Ingredients:
- 2 all-purpose flour
- 2 coarse sea salt
- 1/2 unsalted butter
- 1 confectioners' sugar
- 1/2 orange zest
- 1
Instructions:
1. Whisk together flour, salt, and finely ground tea leaves in a bowl.
2. Put butter (cooled to room temperature), confectioners' sugar, and orange zest in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium until pale and fluffy (about 3 minutes). Reduce speed to low and gradually add in flour mixture until just combined.
3. Divide dough in half. Transfer each half to a piece of parchment paper and shape into logs. Roll in parchment to 1 1/4 inches in diameter and transfer logs into paper towel tubes, to keep shape. Freeze for at least 1 hour.
4. Preheat oven to 350 degrees F. Cut logs into 1/4 inch thick slices. Space 1 inch apart on baking sheets lined with parchment.
5. Bake cookies, rotating sheets halfway through cooking, until edges are golden (13-15 minutes). Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature for up to 5 days.
Title: Chocolate Soda Cake
Ingredients:
- 1
- 1 1/4
Instructions:
1. Mix dry cake mix with soda. Don't pay any attention to adding oil, egg, etc.
2. Pour into floured cake pans, Bundt pan, muffin tins, etc.
3. Bake according to directions on box.
Title: Kerri's Apple Pecan Cake
Ingredients:
- 2 granny smith apples
- 1/2 pecan nuts
- 1 sugar
- 1 1/2 self raising flour
- 1 egg
- 125 butter
- 1 cinnamon
- 1/2 mixed spice
- 1/2 ground cloves
Instructions:
1. Combine all ingredients in large mixing bowl and mix with wooden spoon.
2. Place into a greased baking tin and bake 175degC for 55 mins or until golden brown on top.
3. Great served warm with custard or ice cream.
Title: Pink Lamingtons
Ingredients:
- 1/2 butter
- 1/2 self-raising flour
- 1/2 all-purpose flour
- 6 cornmeal
- 1 eggs
- 4 caster sugar
- 1 frozen raspberries
- 6 icing sugar
- 1 confectioners' sugar
- boiling water
Instructions:
1. Preheat oven to 160°C (320°F). Grease and line a 4cm-deep, 23cm x 28cm lamington pan (1.5" x 9" x 11") with butter and baking paper, allowing the paper to overhang edges of the pan slightly.
2. Sift flours together into a large bowl three times.
3. Beat eggs and caster sugar in a mixer on a high speed for 5 minutes until mixture is thick and pale, then scrape into a separate bowl.
4. Sift flour over egg mixture and gently fold until just combined.
5. Spread mixture into a lamington pan and bake for 28-30 minutes until pale golden and sponge springs back when touched in the center.
6. Cool in the pan, then cover with a tea towel and set aside overnight.
7. NEXT DAY:
8. Turn out sponge, trim edges and cut into 24 squares.
9. Spread coconut over the base of a baking tray.
10. MAKE ICING:.
11. Crush raspberries in a bowl with a fork, stir in 2 tablespoons of boiling water, then allow to cool for 5 minutes.
12. Sieve raspberry mixture into a clean bowl, discarding solids.
13. Sift icing sugar into a bowl.
14. Combine 1/3 cup of raspberry liquid and 1 cup of boiling water, stir into icing sugar and whisk until smooth.
15. Whisk in enough food coloring to reach desired color.
16. Dip one sponge at a time into icing, turning quickly to coat and allow excess to drip back into bowl.
17. Roll in coconut and place on a wire rack to set.
Title: Mamaw's Red Devils Food Cake
Ingredients:
- 1/4 boiling water
- 1/2 butter
- 1/2 sugar
- 2 eggs
- 2 buttermilk
- 1 baking soda
- 1 vanilla
- 1 cinnamon
- 1/4 salt
- 1/2 flour
- 2
Instructions:
1. Pour the boiling water over the cocoa and set aside to cool.
2. Cream the butter and sugar, gradually adding the eggs. Beat until very light.
3. Add the chocolate.
4. Add the sifted flour and salt alternately with the buttermilk, adding the soda in the last bit of flour.
5. Add the cinnamon and vanilla.
6. Pour into a 9 X 13 inch pan.
7. Bake at 375 for 45 minutes.
8. Optional: can use 3 layer pans and bake at 375 for 25 minutes.
9. DO NOT OVERBAKE!
Title: Coconut Pecan Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 2 1/4 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 3 flaked coconut
- pecan halves
Instructions:
1. In a large mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in 2 cups coconut. Shape into six 2-inch diameter logs. Roll in remaining coconut. Wrap in plastic wrap. Freeze for up to 3 months.
2. Unwrap and cut into 1/4-inch slices. Place 3-inch apart on ungreased baking sheets. Place a pecan half in the center of each. Bake at 325 for 2-25 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks.
Title: Tropical Miracle Cake
Ingredients:
- 1 eggs
- 3 crushed pineapple
- 1/3 walnuts
- 1 sweetened condensed milk
- 1/2 lemon juice
- 1
- 1/4
- 8
Instructions:
1. Preheat oven to 350. Lightly grease and flour a 13" x 9" glass baking pan.
2. Combine cake mix, eggs, oil and pineapple in a mixing bowl; blend on low speed, then beat on medium speed for 2 minutes. Stir in nuts, if using them.
3. Pour batter into the prepared 13 x 9 baking dish.
4. Bake for 30 to 35 minutes or until cake tests done with a toothpick.
5. Cool.
6. For topping, blend all topping ingredients, mixing well; spread evenly over cooled cake.
7. Refrigerate cake after cake is topped.
Title: Apricot Nectar Cake
Ingredients:
- 1 eggs
- 1 powdered sugar
- 1 lemon, rind of
- 1
- 6
- 2
- 1
Instructions:
1. Mix together in a large bowl, cake mix, jello, vegetable oil, apricot nectar and eggs.
2. Using an electric mixer, mix until well blended and smooth.
3. Pour batter into an ungreased 10-inch tube pan.
4. Bake at 350 degrees for 50 minutes or until tests done.
5. Meanwhile, mix together powdered sugar, lemon juice and grated rine, and orange juice, set aside.
6. Let cake cool in pan for 5-10 minutes.
7. Remove cake from pan and place on serving platter.
8. With a toothpick, poke several holes in cake.
9. Pour/drizzle glaze over top of cake.
Title: Oven-Roasted Fruit
Ingredients:
- 6 plums
- 6 Italian plums
- 1/2 sugar
- 2 fresh raspberries
- 2
Instructions:
1. Preheat the oven to 450 degrees F.
2. Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes.
3. Sprinkle with the sugar, and then top with the raspberries.
4. Bake for 20 to 25 minutes, until tender.
5. Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
6. Remove from the broiler and sprinkle with orange juice.
7. Serve warm, at room temperature, or chilled.
Title: Peanut Butter Crunch Cake
Ingredients:
- 1 peanut butter
- 1 brown sugar
- 1/2 water
- 1 eggs
- 3 peanuts
- 1/4
- 3/4
- 1/2
Instructions:
1. Add cake mix, peanut butter, and brown sugar to a mixing bowl.
2. Beat on low speed until crumbly.
3. Set aside 1/2 cup crumb mixture.
4. Add water, eggs, and oil to remaining crumb mixture; beat on low speed until moistened.
5. Beat on high speed for 2 minutes.
6. Add in 1/4 cup each of the chocolate chips and peanut butter chips; stir to combine.
7. Pour batter into a greased 13 x 9 inch baking dish.
8. Mix together the peanuts, reserved crumb mixture, and remaining chips; sprinkle evenly over the batter.
9. Bake at 350 degrees for 40-45 minutes or until a pick comes out clean.
10. Cool completely.
Title: Fail Safe Sponge
Ingredients:
- 1 cornflour
- 4 eggs
- 3/4 sugar
- 1 baking soda
- 1 cream of tartar
- vanilla essence
Instructions:
1. beat egg white and sugar until sugar is dissolved.
2. add yolks and vanilla and beat until thick.
3. fold in sifted dry ingredients.
4. bake at 180 degrees for 25 minutes.
Title: Fig Preserve Cake
Ingredients:
- 1 1/2 sugar
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 ground nutmeg
- 1 cinnamon
- 1/2 ground allspice
- 1/2 ground cloves
- 1 eggs
- 3 buttermilk
- 1 vanilla extract
- 1 pecans
- 1 walnuts
- 1/2 powdered sugar
- 1 1/2 buttermilk
- 1/4 real butter
- 1 vanilla extract
- 1
Instructions:
1. Combine first 8 ingredients in a large mixing bowl;add oil and eggs,beating well at medium speed with electric mixer.
2. Add buttermilk and vanilla,beating well.
3. Stir in preserves and pecans or walnuts.
4. Pour batter into a greased and floured 10 inch tube pan.
5. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
6. Cool in pan 10 minutes;remove from pan and place on serving platter.
7. Pour buttermilk glaze over cake while both are still warm.
8. BUTTERMILK GLAZE.
9. Melt 1 tablespoon real butter in saucepan over low heat,add the buttermilk and the powdered sugar and heat till dissolved,then add 1 teaspoon vanilla extract.
10. If the glaze is to thin or thick add powdered sugar or more buttermilk accordingly till you get the consistency you like.
Title: Strawberry Shortcake
Ingredients:
- 2 strawberries
- 2 evaporated milk
- 2 1/4 sugar
- 5 Bisquick baking mix
- 2/3 sugar
- 3 milk
- margarine
- butter
Instructions:
1. FOR SAUCE: Remove stems and any blemishes from strawberries.
2. Wash& mash strawberries with a potato masher.
3. Add evaporated milk and mash again to mix.
4. Add sugar to taste.
5. Refrigerate.
6. FOR SHORTCAKE: Combine Bisquick,sugar,melted butter or margarine& milk.
7. Put batter into an 8x8 ungreased glass baking dish and bake at 425 degrees for 18 minutes or until golden brown.
8. Ladle cooled sauce over a piece of warm shortcake and enjoy!
Title: Cranberry Lemon Cupcakes
Ingredients:
- 1 1/2 flour
- 1 1/2 baking powder
- 1/4 salt
- 1 granulated sugar
- 1/2 unsalted butter
- 2 eggs
- 2 lemon zest
- 1/4 low-fat milk
- 1/2 dried cranberries
- 1
Instructions:
1. Preheat oven to 350°F Line muffin pan with paper liners.
2. In a small bowl, mix together flour, baking powder and salt.
3. In a large bowl, whisk together sugar, butter, eggs, lemon zest and lemon extract until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in cranberries.
4. Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes.
5. Remove from pan and let cool completely on rack. If desired, top cooled cupcakes with frosting.
Title: Peanut Butter Cup Ricotta Creme
Ingredients:
- 1/2 part-skim ricotta cheese
- 1 Splenda sugar substitute
- 1/2 peanut butter
- 1/2
Instructions:
1. Combine all and chill.
2. Enjoy!
Title: Better Than Restaurant Bread Pudding
Ingredients:
- 1/8 dark brown sugar
- 1/4 water
- 4 unsalted butter
- 1 apple cider vinegar
- 1 water
- 1 sugar
- 1 1/2 eggs
- 1/2 flour
- 1 sugar
- 6 tart apple
- 1/4
- 1/3
- 1
Instructions:
1. Carmel Sauce:
2. Combine the sugar and water in a heavy bottomed sauce pan that holds at least 2 1/2 quarts.Stir over low heat until the sugar dissolves, then raise the heat to medium and bring to a boil.Let the mixture boil until it begins to smoke and thicken. It will rise up in the pan, become very foamy and start emitting puffs of smoke.Drop in the butter and stir until it dissolves.Stir in the cream.Return to a boil, then turn off the heat and stir in the vinegar. Cool to lukewarm.
3. Fruit:
4. Use 1 cup of chopped dried apricots. Place in a heavy saucepan and cover with water and add sugar. Stir, bring to a boil and continue to simmer for about 20 minutes or until the apricots are soft. (NOTE: You can use the dried fruit of choice but this is what we use. Also instead of the fresh apple, you can sub for half a cup of dehydrated apples, but not the crunchy type. You would want the soft chewy type, I believe they're called apple rings. I like using those better because they don't turn brown while you're chopping them. You would then add this type of apple to your apricot/sugar-water mixture.).
5. Bread & Custard:
6. Preheat oven to 375°F Trim the crust off the french bread and cut into 1/2 inch slices and set aside. (truthfully, you don't have to trim the crust off, as long as you soak the break with the custard really well. It will be nice and soft and it does not effect the flavor at all.) Beat the eggs, flour, sugar for about 1 minute at medium speed. Add the cream and mix just enough to combine. Peel, quarter, core and grate the apple. Arrange the bread slices to cover the bottom of a 2 1/2 quart souffle dish. Do not overlap them, but at the same time try not to leave any spaces.Pour 1/3 of the custard over the bread making sure it is well soaked. Scatter the grated apple and apricot pieces over the bread, then drizzle caramel sauce over that.Repeat the bread, custard, apple, and apricot layering and end with the bread slices, custard over that and caramel on top. Bake 30 - 50 minutes until custard is set.
7. *Note* Reserve any extra caramel sauce that you may have for later when you want to reheat your bread pudding -- if it makes it that far! If I have it i tend to garnish my bread pudding with chopped walnuts.
Title: Vegan Brown Rice Pudding
Ingredients:
- 2 water
- 1 brown rice
- 1 1/4 non-dairy milk substitute
- 1/3 raisins
- 1/3 maple syrup
- 1 vanilla
- 1/2 cinnamon
- 1/4 ground ginger
- 1/8 ground nutmeg
Instructions:
1. In a medium saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed.
2. Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed.
3. Transfer the mixture to a bowl and place the pudding in the refrigerator to chill.
4. Top individual servings with a little additional cinnamon before serving, if desired.
Title: Boiled Fruitcake
Ingredients:
- 1 1/4 water
- 1/2 butter
- 1 1/4 margarine
- 1 brown sugar
- 1 raisins
- 3 raisins
- 1 allspice
- 2 1/2 cardamom
- 1 all-purpose flour
- 1 baking soda
- egg
Instructions:
1. Line a 8" round deep cake pan with waxed paper (sides and bottom); brush lightly with melted butter or oil.
2. Bring water, butter, sugar, fruit and asllspice gently to a simmering point; simmer 20 minutes. Remove from heat and let cool.
3. Sift flour and baking soda and stir into fruit mixture, along with egg. Mix thoroughly and put in pan. Bake at 350 F for 10 minutes. Reduce to 325 F and bake for 1 hour, until akewer inserted comes out clean.
4. Cool in pan for 10 minutes. Turn out on cake rack. Wrap well in waxed paper or foil and store in airtight container.
Title: Lemon Cookies
Ingredients:
- 1 1/4 cake flour
- 3 sugar substitute
- 3 confectioners' sugar
- 1 1/2 lemon peel
- 1 baking powder
- 1/4 margarine
- 1 egg
- 1 fresh lemon juice
- 1 confectioners' sugar
Instructions:
1. In a food processor combine the flour, sugar substitute, 3 tbsp confectioner's sugar, lemon peel and baking powder.
2. Add the margarine and pulse on and off until coarse crumbs form.
3. Add the egg and lemon juice and process just until a dough forms.
4. Form the dough into a ball and wrap it in plastic wrap. Refrigerate the dough for at least an hour, or until firm.
5. Preheat the oven to 350°F Coat a baking sheet with cooking spray.
6. Shape the dough into one inch balls and place them one inch apart on the prepared baking sheet.
7. Bake for 10 minutes or until the cookies are golden. Remove the cookies from the baking sheet and dust them with the 1 tbsp confectioner's sugar.
8. Cool on a rack.
Title: Versatile Chocolate Cake - Everyday Food
Ingredients:
- 1 unsalted butter
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 sugar
- 1 1/2 eggs
- 2 pure vanilla extract
- 3 low-fat buttermilk
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees. Butter and flour two 8x2 inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
2. In a large bowl, using an electric mixer, beat butter and sugar untill light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just untill combined.
3. Divide batter betweenpans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
4. Place one cake, bottom side up, on a cake stand. Tuck strips of parchmen paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cak. Frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours).
Title: Mary O's Fruit Salad
Ingredients:
- 1 pineapple chunks
- 1 mandarin oranges
- 1 Cool Whip
- 1 buttermilk
- 1 French vanilla instant pudding
- 2 vanilla pudding mix
- 2 maraschino cherry
- 1 -2
Instructions:
1. Drain all the fruit, set aside.
2. Mix pudding with buttermilk, fold in Cool Whip.
3. Add drained fruit and maraschino cherries.
4. Refrigerate.
Title: low fat chocolate oatmeal cookies
Ingredients:
- 8 light margarine
- 2 Splenda sugar substitute
- 1/3 1% low-fat milk
- 1/2 vanilla extract
- 1 peanut butter
- 1/2 oatmeal
- 2
Instructions:
1. Mix first four ingredients in a saucepan.
2. Bring to a boil and boil for 2 1/2 to 3 minutes.
3. Add vanilla, peanut butter, and oatmeal and stir well.
4. Drop onto wax paper and let cool.
Title: Easiest, Tastiest, Chocolatiest Chocolate Mousse Ever
Ingredients:
- 1 instant chocolate pudding mix
- 3 -4 cocoa powder
- 2 -4 vanilla extract
- 1
Instructions:
1. Dump everything in a bowl.
2. Give it all a stir with a spoon, so that it's pretty well mixed (it can still be lumpy, though--the main thing is you don't want to have dry cocoa powder, as it'll go all over if you try to mix it).
3. Use a hand mixer to mix it all together until stiff and fluffy. It should be thicker than whipped cream. Feel free to add other ingredients after getting it to the right texture, too. I like to add in cocoa powder if I think it's not chocolaty enough. And it's never chocolaty enough.
Title: Great Great Aunt Jessie's 1940's Ice Box Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/2 vanilla
- 2 flour
- 1/2 baking soda
- 1/2 cream of tartar
- 1/2
Instructions:
1. Work 1/2 cup butter till creamy, 1 cup brown sugar- cream 1 cup or scant cup granulated sugar.
2. Mix well and add 1/2 teaspoon vanilla.
3. Sift 2 cups flour, 1/2 teaspoon soda and 1/2 teaspoon cream of tarter.
4. Add to first mixture.
5. Then add 1/2 cup broken nut meats.
6. Pack in bowl and put in refridgerator to cool slightly- then make out in rolls.
7. When very cold, slice and bake in temperature of 400*.
8. 8 minutes.
9. Aunt Jessie then scribbled"probably 15" to which I have no clue what that is referencing.
Title: Gingery Pumpkin Pecan Cake
Ingredients:
- 3 unbleached all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 2 ground cinnamon
- 1 ground nutmeg
- 5 eggs
- 1 sugar
- 1 brown sugar
- 1 solid pack pumpkin
- 1 1/4 pecans
- 1 1/2 raisins
- 1 crystallized ginger
- 2 cherries
- 1/2
Instructions:
1. Position oven rack in the lower third of the oven; preheat oven to 350°; butter a 10-inch angel food cake pan.
2. Sift together the flour, baking powder, baking soda, salt, and spices, using a triple sifter; set aside.
3. Put the eggs in a large bowl of an electric mixer; using the whisk attachment, beat on med-high speed for 2 minutes.
4. Add the white sugar, 1 tablespoon at a time, taking 3-4 minutes to blend it in well.
5. Then add the brown sugar over an additional 3-4 minutes, beating until the mixture is light in color and thickened.
6. Add the pumpkin and beat for 1 minute; slowly pour in the oil in a steady stream, and beat 1 minute longer.
7. Decrease mixer speed to med-low; blend in the dry ingredients all at once, mixing just until incorporated.
8. Remove the bowl from the mixer; using a rubber spatula, fold in all but 2 tablespoons of the nuts, then the raisins, ginger, and optional cherries.
9. Pour the batter into the prepared pan; sprinkle the top with the remaining nuts.
10. Bake for 65-70 minutes, until toothpick inserted into the center comes out dry.
11. Remove from oven; set pan of cake rack to cool completely.
12. To remove cake, run a thin, sharp knife around the sides and center tube; lift up center tube and run a thin, sharp knife under the cake; invert cake onto the rack; turn top side up and cool completely.
13. Store at room temperature under a glass dome, in an airtight container, or in plastic wrap or foil for up to 5 days; for longer storage, refrigerate up to 10 days.