lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Dumplings
Ingredients:
- 1 granny smith apple
- 1 butter
- 6 sugar
- 6
- 3/4
Instructions:
1. Peel, core, and cut apple into 8 segments.
2. Separate triangle of crescent dough with the wider section closest to you.
3. Wrap each apple piece into its own triangle of dough.
4. Place into a 8x8 metal or glass pan - glass works best. If you double the recipe, use a 9x13 pan.
5. Melt butter and mix with sugar, then Mountain Dew.
6. Pour over apples in pan.
7. Cinnamon can be sprinkled over the top (optional).
8. Preheat oven to 350 degrees.
9. Cook for 30 - 35 minutes.
10. Test apples for doneness with a knife (poke center of apple and if soft, it's done).
Title: Chocolate Ripple Cream
Ingredients:
- 100 dark chocolate
- 1 heavy cream
Instructions:
1. Stir chocolate through cream.
2. Spread over top of cold cake.
Title: Caramel Walnut Macaroons
Ingredients:
- 2 flour
- 1/2 brown sugar
- 1/4 salt
- 2 vanilla
- 1/2 pecans
- 1 cashews
Instructions:
1. Mix flour,salt and sugar.
2. Fold egg whites into dry ingredients.
3. Add vanilla and cashews.
4. Drop by teaspoonfuls onto a parchment covered cookie sheet at least 1-1/2 inches apart.
5. Bake in a 350 oven about 20 minutes.
6. Will be golden and crisp.
Title: Millionaire Shortbread
Ingredients:
- 2 plain flour
- 150 butter
- 1/2 caster sugar
- 1/2 butter
- 1/2 soft brown sugar
- 4 sweetened condensed milk
- 2
Instructions:
1. Rub the butter and flour together in a bowl until you have a mix which is similar to breadcrumbs or use food processor. Stir in the sugar. Spread the mixture evenly into a 9" (23cm) square tin which has been greased. Bake in a pre-heated oven at 170C/340F (160C/320F if fan assisted) for approximately 35 minutes until it is golden brown. Allow the base to cool.
2. Heat the filling ingredients together in a pot with lid on, making sure that you check and stir it VERY regularly (otherwise it will stick!) as it simmers making sure it doesn’t simmer over. Continue stirring and checking until it thickens. Spread the filling evenly over the base and again allow to cool.
3. Melt the chocolate in a bowl over a simmering pan of water so that you can spread it over the filling.
4. When it has cooled, cut up into small squares with a sharp knife. Allow chocolate to soften slightly (maybe at room temperature for 15/20 mins) before or it will crack as you are cutting it, then you can put back in fridge!
Title: Sour Cream Orange Cake 1965
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 1 orange zest
- 2 eggs
- 2 all-purpose flour
- 1 baking soda
- 1 sour cream
- 1/2 golden raisin
- 3/4 dates
- 1/4 walnuts
- 1/2 honey
- 2
- 1/3
Instructions:
1. Grease heavily and flour a 9 x 13 cake pan. Set aside.
2. Cream butter or margarine with the sugar until light and fluffy.
3. Add in the orange zest and beat well.
4. Add eggs one at a time, beating after each one is added.
5. Measure then sift the flour with soda three times.
6. Add the flour alternately with the sour cream and orange juice into the creamed sugar butter mixture.
7. Fold in the dates, nuts and raisins.
8. Pour into prepared pan and bake in preheated oven for 35 minutes, or until almost done.
9. Combine the honey with the 1/3 cup orange juice, and pour evenly over the almost baked cake.
10. Keep in the oven baking for at least another 6 minutes longer until tester shows done.
11. Cool in pan on wire rack.
Title: Golden Eggnog Cake
Ingredients:
- 1/2 dried cherries
- 1 brandy
- 1/2 vanilla
- 1/4 walnuts
- 1/4 pecans
- 2 light brown sugar
- 1 1/2 dark brown sugar
- 2 unbleached flour
- 1/2 butter
- 1 unsalted butter
- 4 sugar
- 1/4 nutmeg
- 3 1/2 salt
- 2 eggs
- 1 1/4 dark rum
- 4 brandy
- 2 unbleached flour
- 1 baking powder
- 1/4 sugar
- confectioners' sugar
- milk
- vanilla
- nutmeg
Instructions:
1. Filling:
2. Mix the dried cherries with the liquor or vanilla, add the remaining ingredients, stir well and set aside.
3. Stir occasionally so the cherries absorb the liquid evenly.
4. Cake:
5. Preheat the oven to 325°F.
6. Lightly grease a 10-inch tube or bundt-style pan.
7. In a large bowl, beat together the butter, sugar, nutmeg and salt until light and fluffy.
8. Add the eggs one at a time, beating after each addition until the batter looks fluffy. Beat in the rum or brandy, if you're using it.
9. Whisk the flour and baking powder together. Beat in one-third of the flour mixture, then one-third of the eggnog or cream.
10. Repeat, being sure to scrape the bottom and sides of the mixing bowl occasionally.
11. Add the remaining flour and eggnog or cream, beating well.
12. Spoon half the batter into the prepared pan. Sprinkle with the nut and cherry mixture. Top with the remaining batter.
13. Smooth the top gently.
14. Lift the cake pan several inches above the counter and drop it to the counter; repeat. This will eliminate any large air pockets or bubbles.
15. Bake the cake for 1 hour, 15 minutes, or until a cake tester inserted in the center of the cake comes out clean.
16. Remove the cake from the oven and place on a rack.
17. Let the cake cool in the pan for 20 minutes, then loosen the edges with a knife and return to the rack to cool completely.
18. Glaze:
19. Mix all of the glaze ingredients together, adding a bit of water if needed.
20. Drizzle over the cooled cake.
21. Yield: 1 cake.
Title: Hawaiian Sunset Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 orange gelatin
- 1 eggs
- 4 milk
- 1 1/2 crushed pineapple
- 1/2 sugar
- 1 flaked coconut
- 2 sour cream
- 1 coconut
- 1
Instructions:
1. In a large mixing bowl, combine the first six ingredients; mix well.
2. Pour into three greased and floured 9 inch round baking pans.
3. Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. In a bowl, combine the pineapple, sugar, coconut and sour cream.
6. Remove 1 c. to another bowl
7. set aside.
8. Place one cake on a serving plate; top with one third of the remaining pineapple mixture.
9. Repeat layers twice.
10. Fold whipped topping into the reserved pineapple mixture.
11. Spread over top and sides of cake.
12. Sprinkle with toasted coconut if desired.
13. Refrigerate.
Title: Dirt Pudding
Ingredients:
- 1 milk
- 3 cream cheese
- 8 Cool Whip
- 8 butter
- 1/2 powdered sugar
- 1 chocolate instant pudding
- 2
Instructions:
1. Crush Oreos and set aside.
2. Mix milk and pudding and set aside.
3. Mix butter, cream cheese, cool whip and sugar until smooth.
4. Blend in pudding.
5. Layer pudding and Oreos in a fancy bowl.
6. For a conversation piece,place mixture and Oreos into a clean planter,then add artificial flowers on top to resemble a potted plant.
Title: Tracy's Tropical Carrot Cake
Ingredients:
- 2 sugar
- 4 eggs
- 1 1/2 vanilla
- 1 flour
- 3 salt
- 1 baking soda
- 1 cinnamon
- 1 raw carrots
- 1 1/2 coconut
- 1 1/2 crushed pineapple
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 3 nine inch round cake pans. Set aside.
3. Finely grate carrots and set aside.
4. Drain crushed pineapple and set aside.
5. Combine sugar, eggs and oil, stirring until mixed well and creamy. In a separate bowl sift dry ingredients; flour, salt, soda and cinnamon. Gradually add dry ingredients to wet. Stirring between additions. Stir in carrots, pineapple, and coconut.
6. Divide batter evenly between the three pans.
7. Bake for 25-35 minutes. Baking times may vary, check if done by inserting wooden skewer in middle of cake, if nothing sticks to skewer, cake is done.
8. Remove from oven, let cool in pan for 5 minutes, carefully remove cakes from pans and cool completely before frosting. I recommend a Cream Cheese frosting, heavy on the cream cheese.
Title: Coffee Cake With Brown Sugar Pecan Streusel (Low Fat)
Ingredients:
- 2/3 brown sugar
- 1 cinnamon
- 3/4 flour
- 1/4 butter
- 2 all-purpose flour
- 1 baking powder
- 3 salt
- 1 butter
- 1/2 canola oil
- 3 white sugar
- 3 eggs
- 2/3 vanilla extract
- 2
- 1/3
- 1 1/2
Instructions:
1. Streusel and filling are the first five ingredients listed.
2. Make the filling by combining the brown sugar, cinnamon, and cocoa in a bowl, set aside.
3. Make the cake my stirring together the eggs, yogurt, vanilla and oil.
4. In a mixing bowl, mix together 3 Tablespoons butter and white sugar. This will resemble crumbs.
5. Add the wet ingredients, (egg mixture) to the sugar butter and mix together until well combined.
6. Add the flours, (1 cup white and 3 tbls. whole wheat) baking powder, and salt to the batter and now mix all together until well combined. Batter will be on the thick side.
7. Grease an 8 inch pan and add half the batter to the pan.
8. Now take the brown sugar cinnamon cocoa mixture and sprinkle half of it on the top of the batter in the pan.
9. Put the remaining cake batter on top of the filling. This might require you to spread it evenly over the filling.
10. Add 1/4 flour, 2 Tablespoons butter, and finely chopped pecans to the remaining brown sugar mixture to make the streusel topping.
11. Place streusel on top of cake.
12. Bake for 40 minutes at 350 degrees.
Title: Crescent Apple Dessert
Ingredients:
- 1 apple
- 1 butter
- 1/2 sugar
- 1 vanilla
- 3/4
- 1
Instructions:
1. Peel apple and cut into 8 slices.
2. Melt butter and sugar.
3. Add mountain dew and whiskey.
4. Wrap 1 slice of apple in each crescent roll.
5. Place in an 9 X 14 casserole dish.
6. Pour sauce over rolls.
7. Bake at 350 for 35-40 minutes.
8. Enjoy.
Title: Brown Sugar Icing
Ingredients:
- 1/2 shortening
- 1 brown sugar
- 1/4 milk
- 2 powdered sugar
Instructions:
1. Combine all ingredients and blend with your mixer or hand blender until smooth.
2. Frost your cake!
Title: Tiff's Peach Cobbler
Ingredients:
- 1/2 milk
- 1 brown sugar
- 1/2 butter
- 1 vanilla
- 2 self rising flour
- 1/2 cinnamon
- 1 allspice
- 1
Instructions:
1. Preheat oven to 350.
2. Place peaches in baking pan. (I'm guessing 13 x 9, my cousin did not say).
3. In a seperate bowl, mix the remaining ingredients. (My cousin adds 1 tbsp of cornstarch just to make it thicker).
4. Pour over peaches, do not stir.
5. Cook for about 1 1/2 hours.
6. Serve with Vanilla Bean Ice Cream.
Title: Giant Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/4 granulated sugar
- 1/3 brown sugar
- 1 egg
- 1/2 vanilla extract
- 1 1/4 all-purpose flour
- 1/2 salt
- 1/2 baking soda
- 1 walnuts
- 1/2
Instructions:
1. Preheat the oven to 350°F.
2. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.
3. Mix the flour, salt and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts.
4. Drop the dough by small scoops 2 to 3-inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3-inches in diameter.
5. Bake until the centers are still slightly soft to the touch, 11-14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely.
Title: Easy Apple Cobbler
Ingredients:
- 2 water
- 1/4 butter
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Pour fruit (do not drain) into ungreased 8 x 8 baking pan.
3. Add juice or water to fruit (only if using pie filling instead of canned fruit in syrup).
4. Pour dry cake mix on top of fruit.
5. Top with melted butter.
6. Bake approx 20 - 30 minutes uncovered until golden brown.
Title: Honey I Shrunk the Apple
Ingredients:
- 4 apples
- 1/2 sugar
- 1/2 brown sugar
- 1 cinnamon
- 4 butter
- 1 honey
- 2 fresh strawberries
- fresh raspberry
Instructions:
1. Combine ingredients and pour over apples.
2. Bake 1 hour at 350 degrees.
3. Finish with fresh strawberries and raspberries.
Title: Mama's Carrot Cake
Ingredients:
- 1 1/2 carrots
- 1 1/4 all-purpose flour
- 2 eggs
- 1/2 crushed pineapple
- 1/2 walnuts
- 3/4 ground cinnamon
- 1 kosher salt
- 1/2 baking powder
- 1/2 baking soda
- 1/4 allspice
- 1/8 nutmeg
- 1/8 clove
- 1/8 butter
- 1 cream cheese
- 12 powdered sugar
- 2 walnuts
- 2 vanilla extract
- 1 1/2
Instructions:
1. CAKE:
2. Preheat the oven to 350°F. Grease two 6-inch round pans and line with parchment paper.
3. In a large bowl, mix together flour, the cinnamon, allspice, nutmeg, cloves, salt, baking powder, and baking soda. Whisk together.
4. In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
5. With the mixer running, gradually pour in the vegetable oil.
6. With the mixer on medium-low speed, add <U+2153> of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
7. Add grated carrots and pineapple to the batter and fold to incorporate with a rubber spatula.
8. Divide the cake batter evenly in the prepared pans and smooth the top.
9. Bake for 25-30 minutes, until a toothpick inserted in the center of a cake comes out clean. Cook longer if toothpick does not come out clean – it’s done with toothpick comes out clean.
10. Cool the cake on a wire rack until the pans are cool to the touch. Remove the cake from the pan and let cool completely on the rack.
11. ICING:
12. In a large bowl, beat together the butter, cream cheese, and vanilla with an electric.
13. hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
14. Add the powdered sugar, ½ cup at a time, beating on medium-low speed to incorporate each addition.
15. NOTE: You can separate out some of the icing and color them with orange and green to decorate with carrots.
16. Ice cake once cake is cool.
17. Gently press the walnuts into the icing around the side of the cake.
18. Chill for 30-60 minutes to let the icing set, then slice and serve.
Title: Easy One Bowl Snickers Cake Bars
Ingredients:
- 1 brown sugar
- 1/2 butter
- 1/2 eggs
- 2
- 3
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 13 x 9-inch baking pan.
3. In a large bowl combine the cake mix with brown sugar, butter and eggs until well blended.
4. Stir in the chopped Snickers candy.
5. Spread into baking pan.
6. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Cool on a wire rack.
8. Cut into squares.
Title: Pineapple Cherry Squares
Ingredients:
- 3/4 butter
- 1 flour
- 3 white sugar
- 1 1/4 crushed pineapple
- 1/2 white sugar
- 1 vanilla
- 1 1/2 cornstarch
- 3 sugar
- 2
- 1/2
Instructions:
1. BASE: Mix all ingredients together., Press into a 7x9-inch pan. Bake 12-15 minutes at 350°F.
2. MIDDLE: Mix all ingredients together and cook and stir until mixture is thickened. Pour over base,.
3. TOPPING: Beat ingredients until thickened. Spread over middle and cook at 350F until brown.,.
Title: Vegan Banana Cake
Ingredients:
- 2 flour
- 1 1/2 baking soda
- 1/2 salt
- 1 sugar
- 1/4 bananas
- 4 water
- 1/4 vanilla
- 1
Instructions:
1. Pre-heat oven to 350 degrees. Lightly grease a 9-inch square baking pan.
2. In a small bowl, combine the flour, baking soda and salt. In a separate large bowl, whisk together the sugar and oil, then add bananas. Add water and vanilla, stirring to combine.
3. Add the flour mixture, stirring just until wet.
4. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Title: Banana-Chocolate Chip Cake With Peanut Butter Frosting
Ingredients:
- 3 all-purpose flour
- 2 baking soda
- 2 kosher salt
- 1 1/2 sugar
- 1 unsalted butter
- 1/2 light brown sugar
- 3 eggs
- 1 1/2 vanilla extract
- 2 bananas
- 1 sour cream
- 1 creamy peanut butter
- 2 powdered sugar
- 1 1/2 unsalted butter
- 1 vanilla extract
- 2 1/2 chocolate chips
Instructions:
1. CAKE:
2. Preheat oven to 350°F Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.
3. Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops.
4. Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.
5. FROSTING:
6. Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2–3 minutes.
7. Place 1 cake on a platter. Spread 1 1/4 cups frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses.
8. DO AHEAD:
9. Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.
Title: Sneaky Chef's Brainy Brownies
Ingredients:
- 6 unsalted butter
- 3/4 eggs
- 2 pure vanilla extract
- 2 sugar
- 1/2 flour
- 1/2 rolled oats
- 1/4 salt
- 1/4
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Butter or spray only the bottom (not the sides) of a 13-by-9-inch or 9-inch square baking pan.
3. Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit.
4. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.
5. In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly.
6. Pour the entire mixture into the baking pan.
7. Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies.
Title: Caramel Crunch Apple Pie
Ingredients:
- 1/4 flour
- 1/3 brown sugar
- 2 butter
- 1/2 margarine
- 6 ground cinnamon
- 1 baking apples
- 1/2 lemon juice
- 3 sugar
- 1/2 flour
- 1 ground cinnamon
- 28 evaporated milk
- 1
Instructions:
1. Combine the ingredients for the topping. Spread into an ungreased 8 inch square pan. Bake at 400 degrees for 6-8 minutes until golden brown. Cool, crumble, and set aside.
2. Sprinkle apples with lemon juice. Combine sugar, flour, and cinnamon. Toss with the apples. Place apples in pie shell. Cover with foil and bake at 425 degrees for 10 minutes. Reduce heat to 375 degrees and bake 35 minutes until apples are tender.
3. In pan over low heat, melt caramels with milk, stirring frequently. Remove foil, pour caramel mixture over pie, sprinkle with topping. and bake 5 minutes more. Serve warm.
Title: Apple Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 1/4 light brown sugar
- 1/2 creamy peanut butter
- 1 egg
- 1 vanilla
- 1 1/2 all-purpose flour
- 3/4 vanilla
- 1/2 baking soda
- 1/2 salt
- 1 fuji apple
- 1/2 turbinado sugar
Instructions:
1. Preheat oven to 350 degrees. In a stand or electric mixer, cream butter and sugars until light mixed well. Beat in peanut butter until combined then add the egg and vanilla until well combined.
2. In a large bowl mix together the flour, granola clusters, baking soda and salt.
3. Slowly mix into the wet ingredients following the apples until just combined. With a medium cookie scoop, scoop dough, roll into sugar then place onto a silpat or parchment lined baking sheet. With tines of a fork, press down slightly making an X on top of each cookie.
4. Bake for 8-9 minutes, cookies should look somewhat soft inside when you take them out.
5. Let cool/finish baking out of oven for 5 minutes then transfer to a cooling rack.
Title: Coconut Banana Fritters
Ingredients:
- 2 flour
- 1 baking powder
- 1 egg
- 1 cream of coconut
- 3/4 coconut milk
- 1/2 water
- 1 salt
- 5 bananas
- 2 sugar
- 1 lime, juice of
- 3 dark rum
Instructions:
1. Combine all ingredients and mix well.
2. Set aside until ready to use.
3. Sprinkle cut bananas with sugar, lime juice and rum.
4. Marinate 1 hour.
5. Heat cooking oil to cover in sauce pan.
6. Dip bananas in batter and quickly fry in hot oil, turning once.
7. Sprinkle with toasted coconut and serve immediately.
8. (optional) garnish the plate with Chocolate syrup in decorative swirls.
Title: Blueberry Low-Fat Muffins
Ingredients:
- 1 3/4 rolled oats
- 1/2 baking soda
- 3/4 cinnamon
- 1/2 unsweetened applesauce
- 3/4 honey
- 1/2 vanilla essence
- 1 nonfat milk
- 1/2 blueberries
- 3
- 1
Instructions:
1. Pulse rolled oats & oat bran in food processor for 10 secs. Reserve 2 TBSP oat mixture.
2. In medium bowl, combine remaining oat mixture, baking soda, & cinnamon. Mix well & set aside.
3. In small bowl, combine apple sauce, honey, vanilla and milk. Pour into oat mixture. Stir until just blended.
4. Gently mix in egg whites
5. Dust well-drained blueberries with 2 TBSP reserved oat mixture. Gently fold the blueberries into batter.
6. Divide mixture evenly into greased muffin pans and bake at 180°C for 20-25 minutes.
Title: Rhubarb Meringue Dessert
Ingredients:
- 1 butter
- 2 flour
- 3 sugar
- 5 rhubarb
- 2 sugar
- 1 flour
- 4 salt
- 4 orange, juice and rind of
- 1/4 white sugar
- 1 vanilla
- 6
- 12
- 2
Instructions:
1. Blend the butter,flour, and sugar and bake in a 9 x 13 pan for 8 minutes at 350.
2. Blend together rhubarb, sugar, cereal cream, egg yolks, flour, salt, and orange rind/juice and pour over base. Bake for 45 minutes at 350.
3. Beat egg whites, sugar and vanilla and spread over top of dessert, and bake until browned (about 15 min.).
Title: Roll-Out Sugar Cookies
Ingredients:
- 3 1/4 flour
- 1 baking soda
- 1/2 salt
- 1/2 vegetable shortening
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1/2 evaporated milk
- 1/2 vinegar
Instructions:
1. Sift together the flour, baking soda and salt in large bowl; mix.
2. Beat shortening, sugar, egg, vanilla in separate bowl until well blended; add milk mixture; Add flour mixture; Blend.
3. Chill dough for 25-45 minutes or until workable.
4. Cover counter top with a dusting of flour.
5. Roll dough to a 1/4 inch thick and cut out with selected cookie cutters.
6. Place on baking sheet and decorate with colored sugars.
7. Bake at 375ºF for 10-12 minutes.
Title: Maple Syrup Cake
Ingredients:
- 2 1/2 cake flour
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 ground ginger
- 1/2 butter
- 1 sugar
- 1 egg
- 1 pure maple syrup
- 1/2 hot water
- 1/2 walnuts
Instructions:
1. Grease and flour a 10-inch fluted tube pan; set pan aside. In a medium bowl, combine flour, baking powder, baking soda, salt and ginger; set aside.
2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add egg, egg yolk and maple syrup; beat for 1 minute more. Alternately add flour mixture and hot water to butter mixture, beating on low speed after each addition until combined. Spoon batter into the prepared pan; spread evenly.
3. Bake in a 375 degree F oven for 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely.
4. In a medium bowl beat 1/2 cup powdered sugar and 2 tablespoons softened butter with an electric mixer on medium speed until combined. Beat in 1/4 cup pure maple syrup. Beat in 1 cup additional powdered sugar. Add 2 to 3 teaspoons milk, 1 teaspoon at a time, to make drizzling consistency. Makes about 1 cup.
5. Spoon Maple Icing over cake and sprinkle top with walnuts. Makes 12 servings.