lumicero/recipes-ing2inst huggingface dataset:
Title: Griottines Tiramisu
Ingredients:
- 24 sponge cake fingers
- 250 mascarpone
- 50 sugar
- 250 sour cherries
- 100 orange
- 285 dark chocolate
- 100
Instructions:
1. Soak sponge fingers in coffee.
2. Whisk mascarpone and Griottines juice, add zest and juice of orange.
3. Pour hal fthe mascarpone mixutureocer the sponge fingers.
4. Spread with Griottines and cover with remaining cream.
5. Dust with grated dark chocolate and refrigerate for at least 24 hours.
Title: Fabulous Cinnamon Roll Popcorn
Ingredients:
- 1 vanilla extract
- 1/3 ground cinnamon
- 1/8
- 1/2
Instructions:
1. Warm icing in small, microwave safe bowl - usually about 15 - 20 seconds. You are looking for a smooth consistency, not bubbly so watch closely.
2. Add Cinnamon and Vanilla, mix well and set aside.
3. Pop popcorn in microwave according to package directions.
4. Transfer popcorn to large bowl and drizzle icing mixture over the top.
5. Toss and enjoy!
Title: Old Fashion Fruitcake
Ingredients:
- 3 dark raisins
- 2 all-purpose flour
- 6 brown sugar
- 6 eggs
- 2 all-purpose flour
- 2 baking powder
- 3 salt
- 8 ground allspice
- 4 ground cinnamon
- 2 ground cloves
- 4
- 2
Instructions:
1. Preheat oven to 275 degrees F. Generously grease (using solid vegetable shortening) and flour ten (1-pound) loaf pans. Place a pan of water on the lowest rack in the oven.
2. In a large bowl, combine candied cherries, raisins, mixed candied fruits, nuts and 2 cups flour; set aside.
3. In a large bowl, combine the vegetable oil, brown sugar, and eggs.
4. In another large bowl, combine the 4 cups flour, baking powder, salt, allspice, cinnamon, and cloves. Add dry ingredients, alternately with orange juice, to the egg mixture, beating after each addition until well blended. Pour prepared batter over the candied fruit/nut mixture, mixing well. Pour into prepared loaf pans.
5. Bake the fruitcakes approximately 2 1/2 to 3 hours. Test for doneness by placing a metal/wooden skewer in center of cake. If it comes out clean, cake is done. Be careful not to over bake. Remove from oven and let the fruitcakes completely cool in the baking pans.
Title: Rum Raisin Pound Cake
Ingredients:
- 1 raisins
- 2 1/3 cake flour
- 3/4 baking powder
- 1/4 salt
- 1 cinnamon
- 1 unsalted butter
- 1 1/2 lemon rind
- 1/2 sugar
- 1 eggs
- 4 vanilla extract
- 1 dark rum
- 1/3
Instructions:
1. Preheat oven to 350°; butter an 8- or 9-inch flat-bottomed tube pan; dust with all-purpose flour, invert over the kitchen sink, and tap to remove excess.
2. To soften the raisins--place in a steam basket in a medium saucepan and steam for 1 minute over boiling water (do not submerge the raisins or they will absorb too much water).
3. Spread them out over several layers of paper towels and dry thoroughly.
4. Using a triple sifter, sift together the flour, baking powder, salt, and cinnamon; set aside.
5. Cut the butter into 1-inch pieces and place it along with the rinds in the bowl of an electric stand mixer fitted with paddle attachment.
6. Soften on low speed.
7. Increase speed to med-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
8. Add in sugar, 1 tablespoon at a time, taking 6-8 minutes to blend it in well; scrape the sides of the bowl occasionally.
9. Add in eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl again.
10. Blend in the vanilla.
11. Decrease mixer speed to low; add the dry ingredients in three additions alternately with the rum in two additions, mixing until incorporated after each addition; mix the batter for 15 seconds longer.
12. Remove bowl from mixer and fold in raisins with a rubber spatula.
13. Spoon batter into prepared pan; smooth the surface with the back of a tablespoon.
14. Center the pan on the rack and bake for 45-50 minutes, or until the cake is golden brown on top and begins to come away from the sides of the pan; or toothpick inserted into the center comes out dry.
15. Remove cake from oven; set on a cake rack for 10-15 minutes; invert cake onto a rack and remove the pan.
16. Turn cake top side up onto a second cake rack to cool at room temperature.
17. Cut a double thickness of cheesecloth to measure approximately 18 x 24 inches.
18. Saturate in 1/4 cup dark Jamaican rum; open the rum soaked cheesecloth and stretch flat on an 18-inch square of heavy-duty foil; arrange cake in the center of the cheesecloth.
19. Wrap the cloth over the cake by lifting the ends and bringing them to the center.
20. Then wrap tightly in foil; place the cake in a plastic bag and seal; let stand at room temperature overnight.
21. The following day, remove the foil and unwrap the cake; remoisten the cheesecloth with an additional 1/4 cup rum; rewrap the cake in the cheesecloth and foil and return to the plastic bag to age for 2-3 days or up to 10 days.
22. It is not necessary to remoisten the cheesecloth after the second day.
23. Wrap leftover cake in the cheesecloth; store in plastic wrap or foil at room temperature for up to 10 days.
Title: Lisa's Ice Box Cake
Ingredients:
- 14 graham crackers
- 2 instant chocolate pudding mix
- 2 vanilla instant pudding mix
- 12 Cool Whip
Instructions:
1. Layer graham crackers in a 13 x 9 inch pan (like lasagna noodles).
2. Mix the chocolate pudding according to pie filling directions.
3. Spread over the crackers.
4. Mix the vanilla pudding according to pie filling directions.
5. Spread over the crackers.
6. Spread Cool Whip on Top.
7. For Garnish - either crumble a few graham crackers or chocolate shavings.
8. Refrigerate and serve when ready.
Title: Key Lime Pie
Ingredients:
- 1 eggs
- 3 sweetened condensed milk
- 1 key lime juice
- 1/2 lime juice
- 1 lime zest
- 1 1/2 lemon peel
Instructions:
1. Prepare baked pie crust. Cool completely.
2. Heat oven to 350°F.
3. Beat eggs, milk, lime juice, and lime peel in medium bowl with electric mixer on medium speed about 1 minute or until well blended. Pour into pie crust.
Title: Scottish Glasgow Oat Bars
Ingredients:
- 1 crushed pineapple
- 1/2 sugar
- 1 cornstarch
- 1 salt
- 1 butter
- 2 all-purpose flour
- 2 baking powder
- 1 salt
- 1/2 brown sugar
- 1 1/2 quick-cooking oats
- 2 butter
- 1
Instructions:
1. FILLING: Pour pineapple into saucepan; boil rapidly for 10 minutes to reduce syrup. Blend sugar, cornstarch and salt well; stir into hot pineapple. Cook, stirring constantly until clear and thickened. Remove from heat, stir in butter and orange peel; cool.
2. Prepare Oat Crumbles; spoon HALF into a 9 x 13 x 2 inch pan; pack down firmly. Cover evenly with pineapple mixture. Sprinkle remaining Oat Crumbles over top; press down lightly. Bake in a preheated 375°F oven 20 to 25 minutes until lightly browned. Cool before cutting. Makes about 2 1/2 dozens bars 1 1/2 x 2 inches.
3. OAT CRUMBLES: Sift 2 cups all purpose flour with 1 teaspoon baking powder and 1/2 teaspoon salt. Add 1 1/2 cups brown sugar (firmly packed), 2 cups uncooked quick cooking oats, and 1 cup butter; blend until crumbly.
4. The Thatched Kitchen.
Title: New Wave Zabaglione
Ingredients:
- 6 sugar
- 6 sweet dessert wine
- 1
Instructions:
1. Beat the yolks with the sugar in an electric mixer on high speed, scraping the sides of the bowl as necessary, until light and fluffy, about 5 minutes.
2. Beat in the wine and transfer mixture to a metal bowl set over a pan of simmering water.
3. Whisk until light and fluffy and an instant-read thermometer registers 160 degrees Farenheit.
4. Divide among the 4 red wine goblets or decorative small bowls and serve warm or chill.
Title: Honeyed Fruit With Gingered Wisconsin Mascarpone
Ingredients:
- 1 honey
- 1/4 cream sherry
- 1/4 mascarpone cheese
- 6 honey
- 3/4 cream sherry
- 2 crystallized ginger
- 1 milk
- 1
- 1 -2
Instructions:
1. In a small saucepan, combine grape juice and the 1/4 cup honey. Bring to boil; reduce heat and simmer, uncovered, for 5 minutes. Stir in the 1/4 cup orange liqueur or sherry.
2. Place fruit in a large bowl. Pour warm honey mixture over fruit. Cover and chill for at least 2 hours or up to 4 hours, stirring occasionally.
3. In a small bowl, combine mascarpone cheese, the two tablespoons honey, the 1 tablespoon liqueur or sherry and crystallized ginger. Cover and chill until serving time.
4. To serve, spoon fruit into dessert dishes. If necessary, stir a little milk into mascarpone cheese mixture to make it smooth and spoonable. Spoon over fruit. Garnish with additional crystallized ginger, if desired.
Title: Vanilla Pudding (Mom's Recipe)
Ingredients:
- 2 milk
- 1/4 cornstarch
- 3 sugar
- 1/2 salt
- 1/4 vanilla
- 3
- 2
Instructions:
1. Whisk milk, syrup, cornstarch, sugar and salt and heat in a saucepan until warm to touch.
2. Mix 1 cup of the heated milk with three beaten egg yolks. Then whisk egg yolk mixture into warm milk. (I pour the egg mixture through a fine mesh strainer to remove the strings that are attached to the yolks of an egg).
3. Continue to heat the milk mixture over medium heat until thickened, stirring constantly. I use a flat wooden spoon to keep it from burning on the bottom of the pan.
4. Remove from heat and add vanilla.
5. While cooling, press wax paper directly on on top of the pudding to prevent a film from forming.
Title: Wild Maine Blueberry Crisp
Ingredients:
- 5 blueberries
- 1/4 sugar
- 1/2 lemon rind
- 1 apple
- 1/2 light brown sugar
- 2 cinnamon
- 1 nutmeg
- 1/2 white flour
- 1/2 pecans
- 1/2 rolled oats
- 3 butter
Instructions:
1. Preheat oven to 325 degrees.
2. Filling: In a small bowl, combine the Wild Blueberries, sugar, lemon rind, and apples.
3. Mix well and place in a well buttered 8 x 8 x 2 inch pan.
4. Crisp: In a medium bowl, combine brown sugar, cinnamon, nutmeg, flour, pecans, oats, salt, and rub in the butter with your fingers until it resembles coarse crumbs.
5. Spread evenly over the Wild Blueberry filling.
6. Bake 45 minutes or until the crust is brown.
Title: Brandied Apricot Dessert
Ingredients:
- 6 apricots
- 1/2 brown sugar
- 3 all-purpose flour
- 1/4 brandy
- 1 pure vanilla extract
- 6 vanilla ice cream
- 6
Instructions:
1. Preheat oven to 350*F Toss apricots in a bowl with the brown sugar, flour, brandy and vanilla extract.
2. Pour fruit into an 8-cup baking dish.
3. Roast in oven for 30 minutes until tender.
4. Share warm fruit between 6 serving bowls.
5. Top each bowl of fruit with a single scoop of vanilla icecream.
6. Drizzle icecream with juices left behind in baking dish.
7. Poke a shortbread cookie into the icecream.
8. Serve warm.
Title: Mums Easy Cornflake Cookies
Ingredients:
- 2 eggs
- 1 self raising flour
- 1/2 sugar
- 1 vanilla essence
- 1 salt
- 115 butter
- 3/4 dates
- sultana
Instructions:
1. Cream butter and sugar together.
2. Add beaten eggs to the above mix then add the rest of the ingredients except for the corn flakes.
3. Mix well.
4. Drop teaspoons of mix into corn flakes to cover then bake for 15 minutes or until lightly brown.
Title: Sinful Party Cake
Ingredients:
- 6 water
- 1/4 flour
- 2 1/4 sugar
- 1 1/4 baking soda
- 1 salt
- 1 baking powder
- 1/2 buttermilk
- 1 shortening
- 1/2 eggs
- 3 sugar
- 1/2 cornstarch
- 2 heavy cream
- 1/2 water
- 1/3 egg
- 1 butter
- 1 coconut
- 1 pecans
- 1 heavy cream
- 1 brown sugar
- 1/4 vanilla
- 1/2
Instructions:
1. Preheat oven to 350F degrees.
2. Grease and flour two 9 inch cake pans.
3. For the cake: In small saucepan, melt 2/3 cup of the butterscotch chips in 1/4 cup water.
4. Cool.
5. Combine flour and remaining cake ingredients and cooled butterscotch mixture at low speed until moistened.
6. Beat 3 minutes at medium speed.
7. Bake for 20-30 minutes .
8. Cool 10 minutes and remove from pans and cool completely.
9. For the filling: In medium saucepan, combine 1/2 cup sugar with cornstarch.
10. Stir in heavy cream, 1/3 cup water, egg and remaining 1/3 cup butterscotch chips.
11. Cook over medium heat until mixture thickens stirring constantly.
12. Remove from heat.
13. Stir in butter, coconut and nuts.
14. Cool.
15. For the cream: In small bowl beat cream until soft peaks form.
16. Gradually add brown sugar and vanilla.
17. Beat until stiff peaks form.
18. To assemble: Place cake layer on serving plate.
19. Spread with 1/2 the butterscotch filling.
20. Top with second layer, spread remaining filling on top to within 1/2 inch of edge.
21. Frost sides and edge with cream.
22. Refrigerate at least 1 hour before serving.
23. Store in refrigerator.
Title: Sherry Trifle
Ingredients:
- 6 medium sherry
- 4 raspberries
- 4 custard
- 300 medium sherry
- 450 sweet sherry
- 2 mint leaf
- 300
Instructions:
1. Spread half of the sponge cake cubes over the bottom of a large glass serving bowl.
2. Sprinkle half the sherry over the cake to moisten it.
3. Spoon over half the jam, dotting it evenly over the cake cubes.
4. Reserve a few raspberries for decoration.
5. Make a layer of half the remaining raspberries on top.
6. Pour over half of the custard, covering the fruit and cake.
7. Repeat the layers.
8. Cover and chill for at least 2 hours.
9. Before serving, spoon the cream over the top.
10. To decorate sprinkle with toasted flaked almonds and arrange reserved raspberries and the mint leaves on top.
11. Variations: Use other ripe fruit in the trifle with jam and liqueur to suit: apricots, peaches, nectarines, strawberries etc.
Title: Absolutely Divine Devil's Food Cake
Ingredients:
- 3 beets
- 1 unsalted butter
- 1/4 golden brown sugar
- 2 1/2 eggs
- 3 vanilla
- 2 all-purpose flour
- 2 baking soda
- 2 salt
- 1/2 buttermilk
- 1/2 vanilla
- 2
- 1
- 2
Instructions:
1. Cake:
2. Preheat oven 350 degrees Fahrenheit. Grease bottom and sides of 2 (9 x 1 1/2" or 9 x 2") round layer-cake pans. Dust with flour and shake out excess. Melt chocolate in double boiler over simmering water. Set aside to cool slightly. Drain beet juice into a small bowl. Place beets on a cutting board and chop into very small pieces. Add to beet juice and set aside.
3. Beat butter, sugar, eggs and vanilla in a large bowl with an electric mixer on high speed until very fluffy, about 5 minutes, scraping sides occasionally. Reduce speed to low and beat in melted chocolate.
4. Stir together flour, baking soda and salt in a medium-size bowl. With mixer on low speed, alternately beat flour in fourths and buttermilk in thirds into chocolate mixture, beginning and ending with flour. Mix until incorporated, about 1 minute. Add beets and juice and mix on medium speed until blended, about 1 minute. The batter will be thin and you will see pieces of beets.
5. Divide the batter equally between the 2 prepared pans. Bake in the 350 degrees oven for 30 - 35 minutes or until cake tester inserted in center comes out clean and top of cake springs back when lightly pressed with fingertips. DO NOT over bake or cake will be dry. Cool cakes in pans on wire racks for 10 minutes and then invert onto racks.
6. NOTE: If desired, cake layers may be wrapped in foil and kept at room temperature overnight, or they may be frozen. Defrost wrapped cake at room temperature before frosting.
7. Frosting:
8. Heat cream in a medium-size saucepan just until it comes to a boil. Remove from heat and add chocolate and vanilla, stirring until mixture is smooth and chocolate is melted. Transfer mixture into a plastic or glass bowl (metal causes the sides to get too cold and set up too quickly.) Refrigerate, stirring every 10 minutes until mixture is as thick as pudding, about 50 - 60 minutes. At this point the frosting will begin to set up very quickly. Leave in refrigerator and stir every 5 minutes until frosting is a thick as fudge, about 15 more minutes. Alternatively, the frosting may be placed over ice water and stirred constantly until spreading consistency. If it begins to get too thick, immediately remove it from the water.
9. To assemble the cake, (make sure cake has cooled and has reached room temperature) place one cake layer top-side down on serving platter. Spread with a third of the frosting and top with second layer, bottom-side up. Spread remaining frosting over top and sides. Let stand at room temperature for frosting to set.
10. NOTE: The frosted cake may be held at room temperature, uncovered, overnight or refrigerated up to 2 days. Bring to room temperature before serving.
Title: Oat Apple Crisp
Ingredients:
- 7 apples
- 1 sugar
- 1 flour
- 1 cinnamon
- 1 salt
- 1/4 water
- 1 quick-cooking oats
- 3/4 butter
- 1/3 brown sugar
- 1/4 baking powder
- 1/4 baking soda
- 1/4 vanilla ice cream
Instructions:
1. Place apples in a greased 2-1/2 quart shallow baking dish.
2. In a small bowl, combine the sugar, flour, cinnamon and salt; sprinkle over apples.
3. Drizzle with water.
4. In a large bowl, combine the cake mix, oats, butter, brown sugar, baking powder and baking soda and sprinkle over apples.
5. Bake, uncovered, at 350° for 45-50 minutes or until apples are tender and topping is golden brown.
6. Serve warm with ice cream.
Title: Puff Pastry Strawberry & Cream Napoleaons
Ingredients:
- 1 puff pastry sheets
- 2 heavy cream
- 1 granulated sugar
- 1 fresh strawberries
- 3/4 confectioners' sugar
Instructions:
1. Line 2 baking sheets with parchment paper.
2. Preheat the oven to 400°F.
3. Unfold 1 pastry sheet onto a lightly floured surface.
4. Roll into a 12 x 10-inch rectangle.
5. Cut pastry with a 3" round cookie cutter to yield 12 circles.
6. Repeat with remaining pastry sheet.
7. Prick the pastry thoroughly with a fork.
8. Place 12 circles on the prepared baking sheet.
9. To the remaining 12 pastry circles, make a cut from outside edge almost to center, then overlap one end over the other in the front, press gently to seal.
10. Bake for 15 minutes or until golden.
11. Remove from the baking sheets and cool on wire racks.
12. Put the cream and 1/2 cup of the granulated sugar in a mixer bowl.
13. Beat with an electric mixer at high speed until stiff peaks form.
14. Cover and refrigerate.
15. Place the strawberries and remaining sugar in a small bowl.
16. Toss to coat.
17. Cover and refrigerate for at least 20 minutes.
18. Place 12 plain pastry circles on a serving platter.
19. Spoon some of the strawberries onto each pastry circle.
20. Layer with cream, topping, remaining 12 twisted top layers, remaining strawberries and cream.
21. Serve immediately and enjoy!
Title: Bite Sized Brownies (Egg-Free)
Ingredients:
- 3 butter
- 1/4 chocolate chips
- 1/2 sugar
- 1/2 vanilla extract
- 1 flax seed meal
- 1/8 water
- 1 salt
- 1/8 baking soda
- 1/4 cocoa powder
- 3/4 flour
- 1/4 milk
Instructions:
1. Melt butter and chocolate either using your microwave or a double boiler.
2. Stir to combine.
3. Stir in sugar and vanilla extract.
4. Combine flax seed meal in a microwafe safe bowl and microwave on high for 30 seconds. Add to the chocolate butter mixture and stir to combine.
5. In another bowl combine salt, baking soda, cocoa and flour.
6. Add the wet ingredients and stir with a spatula until just combined. The dough will be very thick.
7. I needed to add about 1/4 c milk to achieve a thick, but smooth dough. This will depend on the flours and chocolate you use, so eyeball it.
8. Transfer dough to a paper-lined or greased mini muffin tin and bake in the preheated oven at 180°C/350 ° F for 15-20 minutes. The top should be firm, but a toothpick inserted into the centre should still hold some crumbs.
9. Cool on a wire rack.
Title: Glazed Apple Rings
Ingredients:
- 2 butter
- 2 sugar
- 3 lemon juice
- 2 apples
Instructions:
1. In a large skillet, melt butter over medium heat. Stir in sugar and lemon juice. Cut each apple into four rings; add to skillet. Reduce heat.
2. Cover and simmer for 10-15 minutes or until apple rings are tender, turning frequently. Serve warm.
Title: Mom's Oil Crust
Ingredients:
- 1 1/2 flour
- 1/2 salt
- 1/3 water
Instructions:
1. Stir flour and salt in pie plate. Make a well in center to add liquid.
2. In glass measuring cup, measure 1/3 cup of oil. Add enough water to the glass measuring cup to make 1/2 cup total of oil and water.
3. Stir oil and water together and pour into well in center of pie plate.
4. After ingredients are combined, roll into a ball in pie plate and flatten with palm. Work dough to cover bottom of pie and edges. Flute as desired.
5. Bake at 475 for 8 to 10 minutes or as directed on pie recipe.
Title: Loletta’s Oatmeal Carmelitas
Ingredients:
- 32 evaporated milk
- 5 flour
- 1 oatmeal
- 1 brown sugar
- 3/4 baking soda
- 1/2 salt
- 1/4 butter
- 3/4 pecans
- 1/2
- 1
Instructions:
1. Melt caramels and evaporated milk in a double boiler.
2. Combine all other ingredients except chocolate and nuts in a bowl.
3. Press half of crumb mixture in square baking pan to make the crust.
4. Bake at 350 degrees for 10 minute Remove and sprinkle on the chips and pecans. Drizzle the melted caramel on top.
5. Drop on chunks of remaining oatmeal mixture.
6. Bake 15-20 min at 350.
7. Cool completely then cut.
Title: Dried Cherry-Almond Filled Cookies
Ingredients:
- 8 cream cheese
- 8 butter
- 1/2 granulated sugar
- 1/4 salt
- 1 pure vanilla extract
- 2 all-purpose flour
- 1 1/2 dried cherries
- 1/2 amaretto liqueur
- 1/4 raw sugar
- 1
- 1/4
- 1 1/2
Instructions:
1. Dough: Cream the cheese and butter in the bowl of an electric stand mixer, fitted with the paddle attachment, until light.
2. Add sugar, salt and vanilla until moistened. With mixer on low, add flour and mix until combined.
3. Dump dough onto well-floured board and roll into a ball. Divide ball into quarters, wrap each piece in plastic wrap and refrigerate for 1-2 hours.
4. Filling: Soak cherries in a combination of Amaretto and white grape juice for several hours (in a pinch, heat on low until liquid is hot but do not boil, then add cherries and soak at least 20 minutes - allow to cool before using).
5. Place cherry mixture, almond extract, sugar and almonds in food processor, fitted with metal blade. Pulse/process until ingredients form a grainy paste (if necessary add a little more liquid). Scrape sides down once during processing.
6. Roll out each dough ball to a uniform thickness of about 1/8 inch. Cut into 2 inch circles and place on parchment covered cookie sheets. Place a level measuring teaspoon of filling in center of each round. Pull over to fold in half (forming a half moon) and press edges gently together to form a seal.
7. If desired, brush each cookie with an egg wash of 1 beaten egg and 1 tablespoon milk just before baking.
8. Bake 1 sheet at a time on center rack of preheated 350 degree oven for 18-20 minutes or until bottom edge becomes golden. Remove to wire rack and let cool completely.
Title: Simple Fig & Mascarpone Dessert (Or Tapas)
Ingredients:
- 3 fresh figs
- 3 mascarpone cheese
- 1/2 salt
- 1 nutmeg
- 1
Instructions:
1. Spread approx 1/2 t cheese on each fig half and arrange figs on a plate.
2. Drizzle agave syrup/sweetener (or honey) over and around the figs.
3. Sprinkle figs with 1 pinch of salt and 1 pinch of nutmeg.
4. Enjoy!
Title: Moist Chocolate Cake
Ingredients:
- 1 sugar
- 115 butter
- 1 baking powder
- 1 egg
- 1/2 vanilla
- 1/2 milk
- 1 1/2 flour
- 1/2 boiling water
- 2 baking soda
- 1
Instructions:
1. Place all ingredients in a mixer bowl and beat for 4 minutes.
2. Put into greased cake pan and bake 190 degrees C for 45-60 minutes.