lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut Tres Leches Cake
Ingredients:
- 12 eggs
- 2 granulated sugar
- 2 all-purpose flour
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 dark rum
- 1 sweetened flaked coconut
- 1 heavy cream
- 2 powdered sugar
- 2
Instructions:
1. Heat oven to 325°F Spray non-stick baking spray on 3 round cake pans. Separate eggs, and place yolks in a large mixing bowl. Reserve whites in a separate mixing bowl.
2. Add sugar to yolks, and beat on high speed with an electric mixer until pale yellow and fluffy, about 5 minutes. Clean beaters, and whip egg whites to medium peaks, about 5 minutes.
3. Using a rubber spatula, stir about 1/3 of the egg whites into the yolk mixture to lighten it. Then gently fold in remaining whites.
4. Whisk flour with a dry whisk to aerate and break up any lumps, then sprinkle it over egg mixture. Use a rubber spatula to gently fold flour into egg mixture, just until there are no more white flour streaks. Don’t overmix.
5. Pour batter into the prepared cake pans, and bake until cakes are puffed and golden and the edges pull away from the sides of the pans, about 20 to 25 minutes.
6. Remove cakes from the oven and place on a wire cooling rack. Allow to cool for a bit before trying to turn them out. When turning them out of the pan if they stick a bit gently run a knife around the edge of the cake to free it from the pan.
7. Once the cakes are turned out, with a toothpick, poke holes all over the cakes (A LOT OF HOLES). Allow to cool for 15 minutes.
8. In the meantime, in a medium bowl, whisk together the sweetened condensed milk, the evaporated milk, the coconut cream and 1/4 cup rum.
9. Take the bottom cake layer and place it on a large plate or cake plate (you can't move this cake once it's assembled, so pick something with a little room around the edges because some liquid will collect at the bottom.).
10. Pour 1 cup of the milk mixture over the layer. Then sprinkle the top of the layer with flaked coconut and add second layer. Pour 1 cup of milk mixture over the layer, sprinkle with flaked coconut and add the final layer. For the final layer, pour the rest of the mixture over the entire cake.
11. Continue cooling cake, about 45 minutes more, spoon any collected milk mixture back onto the cake and then cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
12. To decorate, whip cream, powdered sugar and 4 tablespoons of rum to medium peaks (you want it to be relatively stiff.).
13. Gently ice cake with the whipped cream. The cake will be very soft, so use care to avoid damaging the layers.
14. Toast flaked coconut in a large frying pan over medium heat. Cook, stirring often, until coconut is lightly toasted and browned. If coconut begins to burn, reduce heat. Remove from the pan immediately.
15. Sprinkle toasted coconut in a layer on the top of the cake. Then garnish with chopped mango, strawberry, kiwi and any other fruit you like.
Title: Elyse's Chocolate Cake
Ingredients:
- 1 flour
- 3 salt
- 1 1/2 baking soda
- 2 baking powder
- 1 sugar
- 2 1/2 coffee
- 2 eggs
- 1 vanilla
- 4
- 2
Instructions:
1. Place all dry ingredients in the mixer.
2. Turn mixer on low and slowly add the wet ingredients 1 at a time.
3. Pour into 2 greased round pans or 2 square pans.
4. Bake 350 for 45minutes-1 hour.
5. Freezes well.
6. Hint: line the pans with baking paper for easy clean up.
Title: Orange Upside-Down Cake
Ingredients:
- 2/3 brown sugar
- 1/2 corn syrup
- 1 butter
- 2 navel oranges
- 2/3 granulated sugar
- 1 orange, zest of
- 1/2 low-fat plain yogurt
- 1/2 egg
- 1/4 flour
- 1 baking powder
- 2 salt
- 1 1/3
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350.
2. Spray a 9 inch square pan with vegetable spray.
3. In prepared pan, stir together brown sugar, corn syrup and margarine.
4. Place the pan in the oven for 5 minutes.
5. Stir the mixture until it is well mixed (it will be stick and thick).
6. Zest one orange.
7. Using a sharp paring knife, cut the rind and pith away from both oranges (including the one you zested).
8. Slice oranges crosswise into 1/4 inch slices.
9. Place the slices in a single layer at the bottom of the pan.
10. In a bowl, beat sugar, orange rind, yogurt, orange juice, oil, egg and egg whites.
11. In another bowl, stir together flour, baking powder and salt.
12. With a wooden spoon, stir the dry ingredients into the orange mixture until everything is just combined.
13. Pour the mixture into the pan.
14. Place the pan in the centre of the oven and bake 30 minutes or until tester comes out dry.
15. Let the pan cool on a wire rack for 20 minutes.
16. Carefully invert the cake onto a serving plate.
Title: Mrs. Leed's Sugar Cookies
Ingredients:
- 1 1/4 white sugar
- 2 vanilla
- 2 butter
- 2 eggs
- 1/2 salt
- 1/4 baking powder
- 4 1/2 - 5 all-purpose flour
Instructions:
1. Cream butter and sugar til light in color (I use Kitchen-Aid).
2. Gradually add eggs and vanilla.
3. Gradually add dry ingredients until the dough is texture of a good pie dough (not sticky) Gather up dough and pat into 2 rounds.
4. Cover with plastic wrap.
5. Refrigerate for an hour.
6. Roll out 1/4 inch thick and shape as desired.
7. Bake at 350 on greased cookie sheet until light in color but done (about 8-10 minutes depending on shape).
8. When cool frost with your favorite butter frosting.
9. Ice them thick, or they won't be"Mrs.
10. Leed's Cookies!
Title: Mocha Dessert Fondue
Ingredients:
- 1 brewed coffee
- 6 vanilla extract
- 1 fresh strawberries
- 1/4 pineapple
- 1/2 banana
- marshmallows
Instructions:
1. Coarsely chop the chocolates.
2. Place in a small, heavy saucepan with the cream and coffee.
3. Cook over gentle heat, stirring frequently, until melted and smooth.
4. Stir in the vanilla.
5. Keep warm over hot water until ready to serve.
6. To serve, transfer to a fondue pot and continue to keep warm.
7. Offer an assortment of foods to dip (or add some of your own) with fondue forks or bamboo skewers designed for dipping.
Title: Mz. Cat's Carrot Cake
Ingredients:
- 2 1/2 flour
- 2 baking soda
- 1 cinnamon
- 1 salt
- 3/4 nutmeg
- 4 eggs
- 1 sugar
- 3/4 brown sugar
- 1 vanilla
- 1 carrots
- 3 walnuts
- 1 raisins
- 1 rum
- 8 crushed pineapple with juice
Instructions:
1. Preheat oven to 350.
2. Prepare 13:" x 9" cake pan by spraying and lining bottom with parchment or wax paper.
3. In medium bowl combine dry ingrediants except for sugars.
4. Put raisans in shallow glass baking dish and cover with aprroximately 1/4 cup rum. Cover dish with plastic wrap and microwave for 30 to 45 seconds. Set plumped raisans aside to cool.
5. Grate carrots. Don't worry about packing them in the cup too firmly.
6. Beat eggs until frothy. Add sugars gradually and beat for two minutes, scraping sides of bowl.
7. Beat in oil and vanilla.
8. On low spead gradually add in flour mixture. Beat 2 minutes, periodically scraping side of bowl with rubber spatula.
9. Fold in carrots, raisons, walnuts and pineapple with its juice.
10. Pour batter in 13" x 9" cake pan and bake 55 minutes or until toothpick comes out clean.
11. Cool on wire rack for 10 minutes in pan.
12. Invert pan and cool cake on wire rack. Remove parchment or wax paper. Make sure you allow the cake to cool completely before frosting--at least 2 or 3 hours.
Title: What Zucchini? Chocolate Cake
Ingredients:
- 1 sugar
- 1 1/2 brown sugar
- 3/4 salt
- 1 vanilla
- 1/2 oleo
- 1/4 eggs
- 3 flour
- 2 1/2 cinnamon
- 1 baking soda
- 1 baking powder
- 1 zucchini
- 1/2 walnuts
- 2 chocolate chips
- 1
Instructions:
1. Grease and flour a 9x13 pan. Preheat oven to 350*F.
2. Cream sugars, salt, vanilla, oil and oleo. Beat in eggs.
3. In a separate bowl, combine flour, cinnamon, baking soda, baking powder and cocoa.
4. Add powdered mixture and shredded zucchini alternatively to the cream mixture.
5. Fold in nuts (optional) and chocolate chips.
6. Bake for 55-60 minutes until a toothpick comes out clean.
7. Cool, frost with your favorite icing.
Title: Apple Bread Pudding With Maple Cream
Ingredients:
- 3 apples
- 1/2 raisins
- 2 butter
- 1/4 brandy
- 1 cinnamon
- 1/4 allspice
- 1/4 ginger
- 1/4 nutmeg
- 1/4 ground cloves
- 1/2 sugar
- 1 eggs
- 3 sugar
- 2 vanilla
- 1 1/4 flour
- 3/4 butter
- 1 1/2 sugar
- 1/2 cinnamon
- 1/4 maple syrup
- 3 brandy
- 1 heavy cream
- 2
- 1/4
- 1
Instructions:
1. PUDDING.
2. Slice apples thinly.
3. Melt butter over medium heat.
4. Add apples, brandy, raisins, and spices. Cook until apples are tender.
5. Butter an 8 inch deep casserole dish and sprinkle with the 1 Tbsp sugar.
6. Alternate layers of apple and bread.
7. Mix together eggs, yolks, cream, sugar, vanilla, and pour over bread.
8. TOPPING.
9. Mix ingredients with a pastry cutter or fork to form a crumbly texture.
10. TO BAKE.
11. Sprinkle topping over top of pudding.
12. Bake at 350 degrees for 1 hour 15 minutes in a 1" hot water bath.
13. MAPLE CREAM.
14. Over medium light heat, cook the brandy and syrup until it starts to darken.
15. Whisk in cream.
16. Do not allow to boil.
17. Pour over pudding when it's finished baking.
Title: Rich Risotto Rice Pudding
Ingredients:
- 1/2 arborio rice
- 8 sugar
- 1/2 vanilla bean
- 1 ground cinnamon
- 1/4 salt
- 1/4 heavy cream
- 2 pure vanilla extract
- 1/2 nutmeg
- 2
Instructions:
1. Combine the rice, milk, sugar, vanilla bean, cinnamon, and salt in a large heavy-bottomed saucepan over medium-high heat and stir to combine.
2. Bring mixture to a boil, stirring constantly.
3. Reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for about 30 minutes.
4. Continue cooking until the rice is tender but not too mushy, about 15 minutes longer. The milk will be thick and the rice tender, but the mixture will still be a little soupy, which is what you want. (As pudding cools, it thickens, and if it is too thick while still hot, it will firm up into a thick stodgy lump without the unctuous creaminess of a great rice pudding).
5. In a bowl, whisk the egg yolks and cream together and stir into the rice pudding.
6. Continue cooking the pudding over medium-low heat for 2-3 minutes, until the eggs are cooked through and pudding is creamy and glossy, but still fairly soupy.
7. Remove from the heat and stir in the vanilla. Grate a little nutmeg (if using) into the pudding.
8. Remove the vanilla bean.
9. Pour the pudding into a serving bowl and press plastic wrap over the surface to prevent a skin from forming.
10. Refrigerate until cold, at least 2-3 hours.
11. Serve Cold.
12. Note: This pudding is delicious as it is, or you can fold a dollop of whipped cream into each serving, or layer the pudding in a parfait glass with dulce de leche or caramel sauce, or just drizzle some sauce on top before serving.
Title: Pineapple Upside Down Cake
Ingredients:
- 1/2 brown sugar
- 3 butter
- 1 fresh pineapple
- 1/4 ground ginger
- 2 pecans
- 1 flour
- 1 baking powder
- 4 eggs
- 1 sugar
- 1 vanilla
- 2 rum
Instructions:
1. Preheat oven to 350°F.
2. Place brown sugar and 2 tablespoons of butter in the bottom of a 9- or 10-inch casserole dish. Place in the oven, allowing mixture to melt. Take out of the oven and stir to incorporate both ingredients.
3. Lie pineapple slices in one layer along the bottom, going up the sides of the dish as well. Sprinkle chopped pecans in the center holes and spaces left open by the pineapple slices. Sprinkle with ginger.
4. In a bowl, sift together flour and baking powder. Sift sugar into another bowl.
5. In a separate bowl, beat egg yolks, vanilla and 1 tablespoon melted butter. In yet another bowl, beat egg whites until stiff but not dry.
6. Gently fold sugar into the egg whites, one tablespoon at a time. Then fold in the yolk mixture, and then the flour mixture 1/4 cup at a time.
7. Pour the batter over the pineapple slices and bake for 30-45 minutes. Test center with a toothpic to be sure it is done.
8. Immediately after taking out of the oven, turn over onto a serving platter, and wait a moment to allow the brown sugar syrup to run over the entire cake.
9. Sprinkle the top of the cake with rum or brandy.
10. You can serve this with whipped cream or dessert sauce, but it is great by itself. Enjoy!
Title: Sweet Pasta Bake With Stewed Rhubarb Sauce
Ingredients:
- 125 cavatappi pasta
- 250 part-skim ricotta cheese
- 1 egg
- 1/4 vanilla extract
- 60 icing sugar
- 50 butter
- 20 vanilla pudding mix
- 1/4 fresh rhubarb
- 1/2 rhubarb
- 1 potato starch
- 1/4
- 125
- 1 -2
- 1
Instructions:
1. Cook pasta in slightly salted water until al dente (firm to the bite). Drain well.
2. Preheat the oven to 180°C/350°F Spread chopped macadamia nuts on a paper-lined baking sheet and leave in the oven while preheating (about 10 minutes, but make sure to check them early so they dont overbrown). Retrieve from the oven and allow to cool a bit.
3. In a bowl mix ricotta, egg, vanilla extract, icing sugar, butter and vanilla pudding mix powder. Gently fold in pasta and macadamia nuts.
4. Spoon into individual ramekins (I fill two 4 inch ramekins with this mix) or a small casserole dish.
5. Bake on the lowest rack for 30-35 minutes until custard has set and top is slightly browned.
6. Meanwhile prepare the rhubarb sauce by placing your washed, cleaned and cut up rhubarb in a large pot. Add the sugar and almond extract. Heat until sugar has melted and begins to caramelise. Add the juice (careful it might splatter) and cook until rhubarb is nearly tender (about 8 minutes).
7. In a small bowl whisk starch with the reserved 1-2 tbs of juice into a smooth paste. Add this paste to the rhubarb stew and bring to a boil. Reduce heat again and cook until slightly thickened stirring every once in a while.
8. Allow to cool slightly and serve with the pasta casserole. Enjoy! :).
Title: Strawberry Swirl Cream Cheese Pound Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 8 cream cheese
- 6 eggs
- 3 all-purpose flour
- 1 vanilla extract
- 1/2
- 2/3
Instructions:
1. On medium speed, cream the butter and gradually add in the sugar; beat until fluffy.
2. Add the cream cheese and mix well.
3. Add eggs, one at a time, and beat just until combined.
4. Gradually add the flour and beat on low speed until combined.
5. Scraped the bowl frequently.
6. Add the extracts.
7. Pour 1/3 of the batter in a greased tube pan.
8. Spoon 8 rounded teaspoonfuls of glaze on the batter and swirl it around.
9. Repeat with 1/3 batter and glaze.
10. Add the remaining batter on top.
11. Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until the cake tests done.
12. Cool on a wire rack for 15 minutes; remove from the pan and let the cake completely cool.
Title: Brownie Mix in a Jar
Ingredients:
- 1 1/4 all-purpose flour
- 1 baking powder
- 1 salt
- 2/3 white sugar
- 2 1/4 walnuts
- 1/2 butter
- 3/4 butter
- 4 eggs
- eggs
Instructions:
1. Mix together flour, baking powder, and salt in a quart jar.
2. Layer remaining ingredients in the order listed.
3. Press each layer firmly in place before adding the next layer.
4. Baking Instructions:
5. 1 jar Brownie Mix in a Jar.
6. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
7. Grease and flour a 9x13inch baking pan.
8. Empty jar of brownie mix into a large mixing bowl, and stir to blend.
9. Mix in melted butter and eggs.
10. Mix thoroughly.
11. Spread batter evenly into prepared baking pan.
12. Bake for 25 to 30 minutes in preheated oven.
13. Cool completely in pan before cutting into 2 inch squares.
Title: Robert Redford Dessert
Ingredients:
- 1/2 butter
- 1 all-purpose flour
- 1 pecans
- 8 cream cheese
- 1 powdered sugar
- 1 prepared chocolate pudding
- 2 prepared vanilla pudding
- 2 chocolate
Instructions:
1. Preheat oven to 350 degrees. In a large mixing bowl with an electric mixer on medium speed cream butter. On low speed gradually add the flour and mix just until blended. Stir in pecans. Press into a 13 by 9 inch pan and bake for 15 minutes. Let cool completely.
2. In a medium mixing bowl with an electric mixer on medium speed beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping. Spread cream cheese mixture over cooled crust.
3. Spread chocolate pudding over cream cheese mixture. Then spread vanilla pudding over chocolate pudding. Then spread the remaining whipped topping over vanilla pudding. Sprinkle with chopped pecans and grated chocolate. Chill for several hours before serving.
Title: Upside-Down Apple Gingerbread
Ingredients:
- 1/4 butter
- 1/2 light brown sugar
- 2 baking apples
- 3 sugar
- 1 baking soda
- 1 salt
- 1 1/4 ground ginger
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/2 shortening
- 1 egg
- 1/2 unsulphured molasses
- 2 1/4 milk
- 1/2 all-purpose flour
- hot water
- heavy cream
Instructions:
1. Preheat the oven to 325 degrees.
2. Melt the butter in a 10-inch heavy-bottomed skillet. Sprinkle the brown sugar uniformly over the bottom. Peel, core, and cut apples into one-half inch crosswise slices. Arrange them in the bottom of the skillet, overlapping the edges.
3. Combine the next 7 ingredients in a mixing bowl and mix well. Beat in the egg. Stir in the molasses. Add the milk alternately with the flour. Beat in the hot water.
4. Spoon the batter over the apples and bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then invert onto a serving plate, but do not remove the pan for 5 minutes. This permits sugar and butter topping to run down over cake. Serve with the whipped cream, if desired.
5. Makes one 9-inch square gingerbread.
Title: Apple Dumplings
Ingredients:
- 2 brown sugar
- 1 1/2 cinnamon
- 1 cornstarch
- 1 vanilla
- 6 apples
- 6
Instructions:
1. Preheat oven to 375 degrees. Spray 6 muffin cups with nonstick cooking spray. In a large bowl combine the brown sugar, cinnamon, cornstarch, vanilla and 1 tbsp of water. Roll peeled apples in the mixture till coated.
2. Place one apple in the center of each egg roll wrapper. Bring the corners up to the top of the apple, pressing and folding to seal the edges. Place each dumpling in a muffin cup and lightly spray the tops with cooking spray.
3. Bake until golden about 20 min; let cool about 15 min and serve warm.
Title: 7-Up Cake
Ingredients:
- 1 pineapple instant pudding
- 1 eggs
- 2/3 margarine
- 4 sugar
- 10 crushed pineapple
- 1/2 flour
- 1 1/2 angel flake coconut
- 1 eggs
- 2
Instructions:
1. Empty lemon supreme cake mix and instant pineapple pudding into a large mixing bowl.
2. Add oil and eggs.
3. Beat about 2 minutes.
4. Add 7-Up and mix until well blended.
5. Pour into a greased and floured cake sheet pan.
6. Preheat oven to 350 degrees Fahrenheit.
7. Bake 35 to minutes or until done.
8. While still hot spread with Icing.
9. ICING:
10. Cook margarine, sugar, pineapple, flour and eggs until thick.
11. Add coconut and blend well.
12. Spread over cake while both are still warm.
Title: Chocolate Orange Squares
Ingredients:
- 8 unsalted butter
- 2 margarine
- 1 bittersweet chocolate
- 2 eggs
- 1/2 sugar
- 1/2 orange marmalade
- 1/2 vanilla extract
- 2/3 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 3 unsalted butter
- 3 margarine
- 1 bittersweet chocolate
- 1 corn syrup
- orange, zest of
Instructions:
1. Preheat oven to 350°F.
2. Grease 9-inch square cake pan.
3. In medium saucepan over low heat, melt butter with chocolate.
4. Pour into mixing bowl and cool 10 minutes.
5. Add eggs, sugar and marmalade to chocolate mixture, whisking until smooth.
6. Stir in vanilla, flour, baking powder and salt, just until flour is no longer visible.
7. Pour into prepared cake pan and bake until surface is shiny, approximately 30 minutes.
8. Cool completely.
9. Glaze:
10. Melt butter with chocolate and add corn syrup.
11. Stir until incorporated.
12. Spread glaze on cake.
13. Sprinkle with orange zest.
14. Let cake sit until glaze is fairly firm.
15. Cut into 3-inch squares or pieces of desired size.
Title: Sugar-Free Lemon Drizzle Cake
Ingredients:
- 225 self-raising flour
- 1/2 baking powder
- 225 artificial sweetener
- 2 lemons, zest of
- 2 eggs
- 125 milk
- 1 artificial sweetener
- 200
- 1
- 50
Instructions:
1. Preheat the oven to 180C/ 160C fan/ Gas 4. Grease and line a 1.2 litre loaf tin (22cm x 13cm width, 7cm depth) with baking parchment. Mix together the flour, baking powder, xylitol and lemon zest in a large bowl.
2. Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.
3. Spoon into a tin and smooth the surface. Transfer to the oven immediately, bake on the middle shelf of the oven for 1 hour – 1 hour 10 minutes Check after 50 mins, if the cake is becoming too dark, cover loosely with foil.
4. Just before the end of cooking time, make the drizzle by heating the lemon juice and xylitol. Stir over a low heat until the xylitol has dissolved. Once the cake is cooked, take it out of the oven and pour over the drizzle.
5. Cool in the tin before turning it out.
6. Recipe from bbcgoodfood.com, January 2012 BBC GoodFood Magazine.
Title: Pound Cake Party Sandwiches
Ingredients:
- 2 butter
- 2 sugar
- 6 eggs
- 1 sweetened condensed milk
- 1 vanilla extract
- 3 all-purpose flour
- 1/4 salt
- 2
Instructions:
1. Preheat oven to 350°F Grease two 8 1/2 x 4 1/2 - inch loaf pans and line with parchment paper.
2. Cream butter until light. Add 1/2 cup sugar and beat until light and fluffy. Add yolks, one at a time, beating after each addition,. Add sweetened condensed milk and vanilla. Mix in flour and salt. Batter will be thick.
3. Beat egg whites in a separate bowl until light and foamy. Gradually beat in remaining 1/2 cup sugar and continue beating until whites are firm. Fold into batter.
4. Divide batter between the 2 prepared pans. Bake in preheated oven for 60-75 minutes or until a toothpick inserted in center of cake comes out clean. If top gets too brown, cover loosely with foil. Cool on rack. You can freeze 1 loaf for future use.
5. ASSEMBLY: To assemble sandwiches, slice cake into 16 slices. Trim crust and slice on the diagonal to make 2 triangles. Spread 2 tablespoons icing on slice and place other slice of cake on top. Dip all sides into candied sprinkles.
6. NOTE: Double the icing if using both cakes. Freeze any leftover sandwiches in an airtight container. Eat the cake on its own with berries.
Title: Gooey Butter Cake
Ingredients:
- 1 all-purpose flour
- 3 sugar
- 1/3 butter
- 1 1/4 sugar
- 3/4 butter
- 1 egg
- 1 all-purpose flour
- 2/3 evaporated milk
- 1/4 light corn syrup
- 1 vanilla
- powdered sugar
Instructions:
1. Preheat oven to 350 Grease bottom and sides of a 9x9 baking dish.
2. Crust-In mixing bowl stir the flour and sugar to combine, cut in the butter until it resembles fine crumbs and starts to cling together.
3. Press into the bottom and on sides of pan.
4. Cake-In mixing bowl, beat sugar and butter until light and fluffy.
5. Add egg and mix until combined.
6. Add alternating the flour and milk, mixing after each addition.
7. Add corn syryp and vanilla, mix at medium speed until well blended.
8. Pour batter into crust lined pan.
9. Sprinkle with powdered sugar.
10. Bake 30-40 min or until cake is almost set.
11. Let cool in pan.
Title: Orange Buttermilk Cake
Ingredients:
- 1 butter
- 4 sugar
- 4 eggs
- 4 all-purpose flour
- 1 baking soda
- 1 1/2 buttermilk
- 1
- 2
- 1
Instructions:
1. Beat butter at medium speed with an electric mixer until fluffy.
2. Gradually add 2 cups sugar, beating well.
3. Add eggs, 1 at a time, beating until blended after each addition.
4. Combine 3 3/4 cups flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
5. Toss together fruit and remaning 1/4 cup flour; add nuts and orange rind. Stir fruit mixture into batter and pour into a greased and floured 10-inch tube pan.
6. Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
7. Bring orange juice and remaining 2 cups sugar to a boil in a saucepan; cook, stirring constantly, 1 minute.
8. Pierce cake with a wooden pick and gently run a knife around edge of pan to loosen sides. Pour glaze over warm cake. Let cool in pan on a wire rack.
9. Invert cake onto a serving plate.