lumicero/recipes-ing2inst huggingface dataset:
Title: Cranberry Crème Brûlée
Ingredients:
- 3/4 sugar
- 1/4 cold water
- 1 fresh cranberries
- 12 heavy cream
- 4 vanilla bean
- 1/2 sugar
- 8 sugar
- 1/2
- 8
Instructions:
1. Cranberry Sauce: in a large saucepan, combine the sugar, orange juice concentrate, and water; stir to dissolve the sugar and bring to a boil.
2. Add in the cranberries; return mixture to a boil.
3. Decrease heat and simmer gently for about 12 minutes; it will thicken and become glossy.
4. Remove from heat; cool to room temperature and chill; you will have more than you need for the custards.
5. Custard: position oven rack in the middle position and preheat oven to 350°; lightly butter or spray the ramekins.
6. Pour the cream into a medium pan.
7. Using a sharp knife, slit the vanilla bean in half lengthwise and scrape the tiny seeds into the pan; add the bean pod.
8. Bring the mixture to a boil over high heat; remove pan from heat immediately and set aside for 15 minutes; discard the bean pod.
9. While the vanilla bean is steeping in the cream, in a big bowl, combine the egg yolks and ½ cup sugar; whisk until blended.
10. Slowly add the cream and vanilla mixture; mix well.
11. Set the ramekins in the baking pan lined with a dish towel.
12. Ladle the custard into the ramekins.
13. Place the pan on the oven rack and carefully add enough hot water to come halfway up the sides of the ramekins.
14. Bake, uncovered, for 30 minutes or until the cremes are set, but not brown.
15. Carefully remove the baking pan from the oven; using a dish towel, carefully remove the ramekins from the hot water and cool to room temperature on a baking rack.
16. Cover the ramekins with plastic wrap and refrigerate until chilled for at least 2 hours, or even overnight.
17. Before serving, preheat broiler; set the oven rack to within 1 to 1 ½ inches from the heat.
18. Remove the cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel.
19. Spread about 2 tablespoons of the cranberry sauce evenly on each custard.
20. Sprinkle the top of each ramekin with 1 teaspoon of sugar.
21. Place the ramekins on a baking sheet and slide it under the broiler.
22. Broil, watching constantly and rotating the pan for even caramelization, until the toppings are bubbling and a rich brown, about 2 minutes.
23. Alternatively, brown the tops with a torch for about 1-2 minutes.
24. Serve immediately.
Title: Chocolate-Zucchini Cupcakes
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1/2 eggs
- 3 brown sugar
- 1 3/4 zucchini
- 1 pecans
- 2
- 3/4
Instructions:
1. In top of double boiler over hot not boiling water, melt chocolate.
2. Let cool in bowl, stir together flour, baking powder, baking soda and salt, set aside.
3. In large bowl and using electric mixer, beat eggs with sugar for about 10 minutes or until thickened and pale in color.
4. Blend in oil and cooled chocolate.
5. Add flour mixture, mixing a low speed just until blended.
6. Stir in zucchini and chopped pecans.
7. Using ice cream scoop, spoon batter into 24 paper-lined or greased muffin tins, filing each two-thirds full.
8. Bake in 350°F degrees oven for 20 minutes or until toothpick inserted in centres comes out clean.
9. Let cool completely and spread each cupcake with icing of your choice (chocolate is my favorite).
Title: Carrot Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 carrots
- 3 baking soda
- 1 baking powder
- 2 salt
- 1 cinnamon
- 2 eggs
- 4
- 1
Instructions:
1. Pour oil into bowl - sift dry ingredient into oil until stirred in good.
2. Add eggs, carrots, and nuts.
3. Bake 45 minutes at 350.
Title: Traditional English Sherry Trifle - Strictly for the Grown Ups!
Ingredients:
- 8 sweet sherry
- 4 frozen raspberries
- 6 fresh raspberries
- 12 amaretti
- 4 milk
- 1 vanilla pod
- 1 caster sugar
- 4 caster sugar
- 1 cornflour
- 1 1/2 fresh raspberry
- 3/4 dragees
- 2
Instructions:
1. Split the sponges in half then spread each half thinly with raspberry jam.
2. Sandwich each half back together and cut into quarters.
3. Place in the base of three and a half pint (2 litre) glass trifle bowl.
4. Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice.
5. Roughly crush the ratafia biscuits and sprinkle over the raspberries.
6. Chill for 3-4 hours.
7. Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point.
8. Transfer to a heatproof jug and leave to infuse for 10 minutes.
9. Remove the vanilla pod from the milk.
10. Place the egg yolks, cornflour and sugar in a bowl and whisk together.
11. Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve.
12. Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil.
13. Cook gently for two minutes unit the custard is a thick pouring consistency.
14. Quickly pour the custard into a cold bowl to prevent further cooking.
15. Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming.
16. Set aside and leave to cool.
17. Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife.
18. Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl.
19. Whip the remaining cream until it holds it shape.
20. Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries, silver dragees or raspberries.
Title: Saffron Sweet Rice -- Zarda Pullao
Ingredients:
- 1 saffron thread
- 1 milk
- 1/4 long grain rice
- 1/4 pistachios
- 3 butter
- 1 cardamom pods
- 1 1/2 cinnamon
- 1 water
- 1/2 salt
- 6 sugar
- 1/8 golden raisin
Instructions:
1. Put the crumbled up saffron into the tablespoons of warm milk and let it sit for 1-2 hours.
2. Wash the rice well, then put it into a large bowl with about 5 cups of water and leave it to soak for 1/2 hour. Drain completely.
3. Melt the butter over medium heat in a heavy oven-proof pot with a tight-fitting lid. (you will be placing it into the oven later on so this is important).
4. When the butter is hot put in the pistachios and toast them lightly (they will get a kind of golden tint) this takes about a minute or two. Remove the pistachios with a slotted spoon and set aside.
5. Now, put the cinnamon stick and cardamom pods into the same butter. Stir and fry for 1 minute.
6. Now, put the drain rice into the butter with the cinnamon and cardamom and stir and fry for about 3 minutes.
7. Add water, food coloring, and salt. Stir and cook until all of the water is absorbed.
8. Now put in the saffron milk, sugar, and raisins. Mix together, cover, and place it into an oven set at 325°F for 25 minutes.
9. When finished, place into a pretty serving bowl, or individual serving bowls (take out the cinnamon and cardamom first) and sprinkle with the pistachio nuts.
10. Enjoy!
Title: Oatmeal Cinnamon Chips Cookies (Cookie Mix in a Jar)
Ingredients:
- 3/4 all-purpose flour
- 1/2 baking soda
- 3 granulated sugar
- 1/2 light brown sugar
- 1/3 raisins
- 1 1/4 quick-cooking oats
- 1
Instructions:
1. Use clean 1 quart (4 cups) glass jar with lid. Stir together flour, baking soda and granulated sugar; pack down into bottom of jar. Layer and pack with brown sugar, raisins, oats and cinnamon chips in that order. Close jar; attach card with the following instructions:.
2. BAKING INSTRUCTIONS: Heat oven to 350 degrees.
3. Spoon contents of jar into large bowl; break up any lumps with wooden spoon. Add 1/2 cup (1 stick) softened butter, 1 lightly beaten egg and 3/4 teaspoon vanilla extract; beat with spoon until well blended (batter will be stiff). Drop by rounded teaspoons onto ungreased cookie sheet.
4. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 3 dozen cookies.
Title: Chocolate Crackle Cookies
Ingredients:
- 8 bittersweet chocolate
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 2 salt
- 1/4 unsalted butter
- 8 light-brown sugar
- 1 1/3 eggs
- 2 pure vanilla extract
- 1 milk
- 1/3 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350°.
2. Melt chocolate in a heat-proof bowl, or the top of a double boiler, over a pan of simmering water.
3. Set aside to cool.
4. Into a small bowl, sift together flour, cocoa, baking powder, and salt.
5. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy, 3 to 4 minutes.
6. Add eggs and vanilla, and beat until well combined.
7. Add melted chocolate.
8. Add dry ingredients alternately with milk.
9. Mix on low speed until just combined.
10. Divide dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
11. On a surface dusted with confectioners' sugar, use your hands to roll each portion of dough into a log 16-inches in length and about 1 inch in diameter.
12. Wrap logs in plastic wrap, and transfer to a baking sheet.
13. Chill for 30 minutes.
14. Cut each log into 1-inch pieces, and toss pieces in confectioners’ sugar, a few at a time.
15. Using your hands, roll the pieces into balls.
16. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely.
17. Place cookies on parchment-lined baking sheets 2-inches apart.
18. Bake until cookies have flattened and sugar splits, 12-15 minutes.
19. Transfer to a wire rack, and let cool completely.
Title: Luxury Chocolate Mousse Torte
Ingredients:
- 100 unsalted butter
- 100 dark chocolate
- 50 custard
- 150 blackberries
- 150 black currants
- 300
- 200
Instructions:
1. Line 20cm (or there abouts) loose bottomed tin with greaseproof paper.
2. Blend the biscuits in processor.
3. Melt butter in a pan, take of heat and stir in biscuits, and place on paper in tin. Chill whilst mousse is made.
4. Heat custard whilst, chopping chocolate and melting in microwave for approx 1 minute, stir and put on again for another minute (times can vary).
5. Stir heated custard in to melted chocolate., and leave to cool for 2-3 minutes.
6. Lightly whisk the cream in a bowl, and stir 2 tablespoons in to the chocolate mixture, then fold in the rest. (You must fold and not stir).
7. Spoon the mousse on to biscuit base and level surface.
8. Place in fridge for at least 40 minutes.
9. Serve with the mixed berries etc.
Title: Spiced Pumpkin Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 pumpkin pie spice
- 3/4 baking powder
- 3/4 baking soda
- 1/4 salt
- 1 1/2 granulated sugar
- 1/2 canola oil
- 2 eggs
- 1 canned pumpkin puree
- 2 maple syrup
- 1 vanilla
- 125 cream cheese
- 1/2 unsalted butter
- 1 salt
- 2 1/4 icing sugar
- 1 pumpkin pie spice
Instructions:
1. Preheat oven to 350.
2. Line muffin pan with paper liners.
3. In a small bowl, mix together flour, pumpkin pie spice, baking powder, baking soda and salt.
4. In a large bowl, whisk together sugar, oil and eggs until smooth. Add pumpkin puree, maple syrup, and vanilla. Beat well.
5. Slowly add flour mixture, beating until smooth.
6. Scoop batter into prepared muffin pan. Bake in preheated oven for 22-27 minutes or until tops of cupcakes spring back when lightly touched.
7. Let cool in pan on rack for 10 minutes.
8. Removes cupcakes from pan and let cool completely on rack.
9. To make frosting: In a bowl, using and electric mixer on low speed, beat together cream cheese, butter and salt until creamy.
10. Add sugar a little at a time, beating until combined.
11. Increase speed to high and beat until light and fluffy.
12. If you would like stiffer or sweeter frosting you can add more sugar at this stage 1/4 cup at a time until desired consistency is reached.
13. If you would like spicy frosting add the 1 teaspoon of pie spice to the mixture and beat just until evenly distributed. Optionally you can use it to dust the tops of the frosted cupcakes.
14. Pipe or spoon frosting onto completely cooled cupcakes.
Title: Super Chip Cookies
Ingredients:
- 1/2 margarine
- 1/3 brown sugar
- 1/4 white sugar
- 1 egg
- 1 vanilla
- 1 1/3 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350°F Grease a 13 -inch round pizza-style pan.
2. In a large bowl, measure margarine and sugars. Cream margarine mixture until light and fluffy. Beat in egg until well blended. Beat in vanilla.
3. Gradually add flour, baking soda and salt. Fold in chocolate chips and nuts. Spread dough to edge of greased pan.
4. Bake 15-20 minutes or untl golden brown. Cut into wedges when cooled.
Title: Passion Fruit Souffles
Ingredients:
- 1/3 caster sugar
- 2 icing sugar
- 1/4 passion fruit pulp
- 1 icing sugar
- 3 icing sugar
- 1
Instructions:
1. Preheat oven to 200°C
2. Lightly grease 4 ovenproof dishes (1/2 cup capacity) with cooking spray.
3. Sprinkle inside each dish with caster sugar; shake out excess.
4. Sift icing sugar into a bowl.
5. Stir in orange juice, strained passion fruit pulp and egg yolk; mix until smooth.
6. Beat the egg whites in another bowl with an electric mixer until sort peaks form.
7. Add the extra icing sugar, then beat on high speed for a further minute
8. Fold about 1/4 of the egg white mixture into the passion fruit mixture, then gently fold in the remaining egg with mixture.
9. Spoon mixture into prepared dishes.
10. Bake in preheated oven for about 8 mins, or until souffles are puffed and lightly browned.
11. Sprinkle souffles with a little extra icing sugar and serve immediately.
Title: Chocolate Chip Shortbread
Ingredients:
- 1/2 icing sugar
- 1 butter
- 2 vanilla
- 2 flour
- 1 salt
- 1/4 icing sugar
Instructions:
1. Preheat oven to 325.
2. In a large bowl beat 1/2 cup icing sugar, butter and vanilla until light and fluffy. Stir in flour and chocolate chips, mix until dough forms.
3. Shape into 1 inch balls, place 1 inch apart on ungreased cookie sheet.
4. Bake for 15 to 20 minutes or until set but not brown.
5. Remove immediately, cool slightly and roll icing sugar. Cool completely and re roll in more icing sugar.
Title: Tropical Tofu Custard
Ingredients:
- 1 1/2 water
- 1/2 honey
- 2 1/2 vegan sugar
- 1/2 lemon juice
- 1/2 breadfruit
- 1/2 plantain
- 1/2 longans
- 1/2 lychees
- 2 loquats
- lychees
- raspberries
- blueberries
- cantaloupe
- soft silken tofu
- soft tofu
Instructions:
1. Combine water, sugar and lemon juice in a non-aluminum saucepan. Cook over low heat until sugar dissolves, six to eight minutes, stir occasionally.
2. Remove from heat and add the fruit. Let cool before you cover and place in refrigerator to chill.
3. Cut tofu into half-inch cubes serving container then spoon fruit and syrup over.
4. Chill.
5. Serve.
6. Note if using Lychees make it 1 cup.
Title: Mom's Rice Pudding
Ingredients:
- 1 cooked rice
- 3 eggs
- 1/2 sugar
- 2 vanilla
- 1/4 salt
- 2 1/2 milk
- 1/2 raisins
- 1/2 cinnamon
Instructions:
1. Mix together all ingredients and place in non greased casserole dish.
2. Sprinkle top with cinnamon. Cook `baine-marie' at 350 for 60-70 minutes.
3. Serve hot with or without cream.
4. For those unfamiliar with 'baine-marie', it is placing the casserole dish into a lasagna pan and fill the lasagna pan with about 1/2 inch of water.
Title: Smith Island Ten-Layer Cake
Ingredients:
- 2 sugar
- 1 unsalted butter
- 5 eggs
- 3 flour
- 1/4 salt
- 1 baking powder
- 1 evaporated milk
- 2 vanilla
- 1/2 water
- 2 sugar
- 1 evaporated milk
- 5 unsalted butter
- 1/2 vanilla
- 1/2 - 1
Instructions:
1. Cream together sugar and butter. Add eggs one at a time and beat until smooth.
2. Sift together flour, salt and baking powder.
3. Mix into egg mixture one cup at a time.
4. With mixer running, slowly pour in the evaporated milk, then the vanilla and water. Mix just until uniform.
5. Put three serving spoonfuls of batter in each of ten 9-inch lightly greased pans, using the back of the spoon to spread evenly.
6. Bake three layers at a time on the middle rack of the oven at 350° for 8 minutes. A layer is done when you hold it near your ear and you don't hear it sizzle.
7. Start making the icing when the first layers go in the oven.
8. Put the cake together as the layers are finished.
9. Let layers cool a couple of minutes in the pans. Run a spatula around the edge of the pan and ease the layer out of the pan. Don't worry if it tears; no one will notice when the cake is finished.
10. Use two and three serving spoonfuls of icing between each layer.
11. Cover the top and sides of the cake with the rest of the icing. Push icing that runs onto the plate back onto the cake.
12. Directions for Icing:.
13. Put sugar and evaporated milk in a medium pan. Cook and stir over medium-low heat until warm. Add chocolate and cook to melt. Add butter and melt. Cook over medium heat at a slow boil for 10 to 15 minutes. Stir occasionally. Add vanilla. Icing will be thin but thickens as it cools.
Title: Hidden Treasure Chocolate Cake
Ingredients:
- 226 butter
- 1/2 eggs
- 4 granulated sugar
- 1/2 coffee
- 2 flour
- 1/4 icing sugar
- 1
Instructions:
1. PREHEAT oven to 400°F Microwave chocolate and butter in medium microwaveable bowl on MEDIUM 3 minute or until butter is melted. Stir until chocolate is completely melted; set aside.
2. BEAT eggs, granulated sugar and coffee in large bowl with electric mixer on medium speed until thickened. Add flour and the chocolate mixture; beat just until blended. Pour into 6 generously greased and lightly floured 6-oz. custard cups; place cups on baking sheet.
3. BAKE 11 to 15 minute or until cakes are puffed with crusted tops, but still soft in the centres. Cool 5 minute Invert cakes onto individual dessert plates. Sift icing sugar evenly over the cakes. Serve warm.
Title: Lemon Mousse With Blueberry Sauce
Ingredients:
- 1 unflavored gelatin
- 4 lemons, juice and zest of
- 6 eggs
- 1/3 sugar
- 2 sugar
- 5 sugar
- 1 vanilla extract
- 1 heavy cream
- 4 fresh blueberries
Instructions:
1. Sprinkle gelatin over lemon juice and zest of 3 lemons in small saucepan; let stand 5 minutes to let gelatin soften. Heat over very low heat just until gelatin dissolves completely; then let cool completely.
2. Beat egg yolks in bowl until thick. Gradually beat in 1/3 cup sugar and continue to beat until very thick and very pale. Beat in vanilla and cooled gelatin mixture.
3. Beat egg whites in another bowl until foamy. Gradually beat in 2 T. sugar and continue to beat until stiff peaks form (but not dry).
4. Whip cream until soft peaks form. Using rubber spatula, gently fold cream into the egg yolks, then fold in egg whites.
5. Transfer to large serving bowl. Refrigerate covered at least 2 hours but no longer than 24 hours.
6. Meanwhile, make blueberry sauce. Combine blueberries, the zest and juice of 1 lemon, and 5 T. sugar (or so) in a medium saucepan. Heat to boiling over medium heat, stirring occasionally; reduce heat and boil gently until juice is slightly thickened and syrupy, 10-15 minutes. Let cool completely, then transfer to serving bowl and refrigerate until ready to serve.
Title: Butterfinger Delight
Ingredients:
- 2 1/2 graham crackers
- 1/2 butter
- 2 instant chocolate pudding mix
- 2 milk
- 1 chocolate ice cream
- 17 Cool Whip Topping
- 1
Instructions:
1. Mix 2 Cups Crushed Graham Cracker and melted Butter.
2. Press into a 9 x 13 pan.
3. Freeze.
4. Mix Pudding and Milk, blend in softened Ice Cream.
5. Pour into pan and freeze until set.
6. Spread with whipped topping.
7. Mix the crushed Butterfingers and 1/2 Cup of crushed Graham Cracker and sprinkle over the cool whip.
8. Freeze.
Title: Ultimate Chocolate Lovers' Cherry Cake!
Ingredients:
- 1 sugar
- 1/4 eggs
- 1/4 cherry pie filling
- 2 chocolate chips
- 1/4
- 4
- 1
- 3/4
Instructions:
1. Sprinkle 1/4c almonds evenly over the bottom of a greased-and-floured 10-inch Bundt pan.
2. In a large bowl, stir together cake mix,sugar and cocoa.
3. Add eggs, Oil, Rum or extract and Pie filling. Beat until well blended and cherries are chopped up.
4. Stir in coconut, remaining almonds and chocolate chips.
5. Pour into prepared pan and bake at 350* for 1 hour or until toothpick comes out clean when tested.
6. Cool on rack for 10 minutes.
7. Invert onto rack and cool completely.
8. Enjoy, Koechin/Ingrid.
Title: Slice of Tuscany - Oaty Caramel Slice
Ingredients:
- 1 flour
- 1/2 whole wheat flour
- 1 baking soda
- 1 baking powder
- 1 brown sugar
- 1/2 egg
- 1 instant coffee
- 1 vanilla essence
- 1 butter
- 125 butter
- 50 golden syrup
- 395 vanilla
- 2
- 1
Instructions:
1. Heat oven to 180°C.
2. Prepare slice by combining ingredients and press 2/3 of mixture into greased swiss roll tin.
3. Prepare filling by combining ingredients in a saucepan and bringing gently to the boil. Take care not to burn. Spread evenly over the slice base.
4. Sprinkle remaining 1/3 base mix over the top of the slice in a crumble-style.
5. Bake for 30-40 minutes.
6. Slice when cool.
Title: Lu's Rum or Bourbon Balls
Ingredients:
- 3 powdered sugar
- 1 rum
- 2 Bourbon
- 2 powdered sugar
- 1/4
- 1
Instructions:
1. Sift cocoa and sugar together.
2. Add the rest of the ingredients and mix well, using enough Karo to make it workable.
3. Shape into balls an inch or so in diameter.
4. Roll in powedered sugar.
5. Store in a tin with wax paper between layers.
Title: Savory Smoked Gouda and Apple Tart
Ingredients:
- 1 1/2 self rising flour
- 1 baking powder
- 1 salt
- 1/2 brown sugar
- 3 1/2 raisins
- 1 apple
- 1/2 pecans
- 1/4 olive oil
- 2 eggs
- 6 smoked gouda cheese
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and line with parchment a 9 in springform pan or loose bottomed flan pan.
3. Sift together flour, baking powder, salt and brown sugar.
4. Stir in pecans, apples and raisins.
5. Stir till combined.
6. Beat eggs and add oil to them.
7. Mix into dry ingredients.
8. Incorporate fully.
9. Put ½ of the mixture in the pan and flatten.
10. Layer with gouda, then the other half of the mixture.
11. Be sure to go all the way to the edges of the pan.
12. Bake for 45 min or until golden brown and firm.
13. Cool slightly, then serve warm.
Title: Walnut Quickies
Ingredients:
- 225 butter
- 2/3 sweetened condensed milk
- 3/4 sugar
- 1 vanilla
- 2 flour
- 1/2 walnuts
- 2 baking powder
- 1/4 salt
- 112 butter
- 2 1/2 icing sugar
- 2 sweetened condensed milk
- 1 salt
Instructions:
1. Warm the butter, condensed milk, sugar and vanilla in a large saucepan. Take off heat.
2. Add the flour, walnuts, baking powder and salt.
3. Spread into a greased cookie sheet type pan (with sides) and bake 15 minutes at 170 deg. Celsius.
4. While it bakes, make the frosting:.
5. Warm the butter, icing sugar, condensed milk and salt in a large saucepan, and spread it over the warm cake. Cut when cool.
Title: The Best Bishop's Fruitcake Ever Made
Ingredients:
- 200 butter
- 200 sugar
- 4 eggs
- 1/2 lemon juice
- 1 vanilla essence
- 3 all-purpose flour
- 200 raisins
- 1 baking powder
- 3 lemon
- 1/2
- 1
Instructions:
1. Put butter in a mixing bowl.
2. Add sugar and cream well.
3. Add eggs, one at a time, beating until light and fluffy and mix well.
4. Add lemon juice, essence and caramel.
5. Mix well.
6. Keep aside.
7. Put flour in a separate bowl.
8. Add tuti fruti and raisins.
9. Mix well.
10. Add baking powder and grated peel.
11. Mix well.
12. Add dry ingredient mixture into wet ingredients mixture.
13. Mix well.
14. Pour into a greased (with white butter) cake tin.
15. Bake for 40-45 minutes or until a wooden toothpick inserted in the center comes out clean.
16. Remove from tin.
17. Allow to cool completely on a wire rack.
18. Slice and serve.