lumicero/recipes-ing2inst huggingface dataset:
Title: Sherried Fruit Cocktail
Ingredients:
- 15 pineapple
- 15 pears
- 15 apricots
- 15 apple
- 1 butter
- 8 flour
- 2 light brown sugar
- 1/2 sherry wine
- 1
Instructions:
1. combine sauce ingredients in double boiler until thick and smooth.
2. combine fruit in casserole and pour sauce over all while still hot.
3. cover and refrigerate overnight or several days.
4. bake uncovered @ 350 degrees F for about 30 to 40 minutes. fresh fruits should be tender. sauce will be bubbly.
Title: Yogurt Applesauce Dip for Fresh Fruit
Ingredients:
- 8 plain yogurt
- 1/4 applesauce
- 1 powdered sugar
- 1/8 nutmeg
- 1/2 powdered ginger
- vanilla
Instructions:
1. Mix all the ingredients in a small bowl.
2. Serve with fruit pieces speared onto toothpicks.
Title: Pumpkin (Or Butternut Squash) and Walnut Strudel
Ingredients:
- 2 canned pumpkin
- 1/2 walnuts
- 1/2 salt
- 1 cinnamon
- 1/2 sugar
- 30 phyllo dough
- 1/2
Instructions:
1. If using butternut squash, pierce flesh and bake in 400 degree oven for 1 1/2 hours.
2. Whether using pumpkin or squash, you will need to place it in a strainer overnight to allow excess moisture to drain.
3. Put all ingredients in a bowl, except dough and butter.
4. Season to taste with more of any of the ingredients.
5. Cut phyllo sheets to 6 inch by 12 inch pieces.
6. Keep covered with a damp towel.
7. Place one piece on worksurface and brush with butter.
8. Place another sheet on top and brush again.
9. Spoon the pumpkin/squash filling in a 1/2 inch line, lengthwise, leaving 1/2 inch of dough on three sides.
10. Fold the ends of dough over the ends of the filling.
11. Fold the small piece of long edge over the length of the filling and'loosely' roll to wrap filling in remaining 5 inches of dough.
12. Now, coil the rope to make a'rose'.
13. See photo-.
14. Place on parchment lined baking sheet and brush with butter.
15. Bake in 400 F degree oven for approx 20 minutes, until golden and crispy.
16. Optional- sprinkle tops with cinnamon and/or sugar.
Title: Raspberry (Or Strawberry) Royal
Ingredients:
- 85 instant strawberry pudding mix
- 1 milk
- 2 gelatin
- 1 boiling water
- 300 fresh raspberry
- 1/2
- 250
Instructions:
1. Line a medium bowl with plastic wrap.
2. Cut cake into 1 cm slices. Cover bottom and sides of serving bowl.
3. Beat together the pudding mix and milk in a large bowl until smooth.
4. Put the gelatin and boiling water in a small bowl. Stir gently until dissolved.
5. Mix gently into the pudding mixture. Add the whipped cream. Add raspberries. Mix gently.
6. Spread raspberry filling on top of cake. Cover with plastic wrap.
7. Put into fridge overnight. Turn out onto a flat plate and serve.
Title: Coffee Brownies.
Ingredients:
- 5 unsalted butter
- 1 1/4 salt
- 3 sugar
- 1/2 eggs
- 2 1/2 vanilla extract
- 5 all-purpose flour
- 1 pecans
- 1 1/4
- 1
Instructions:
1. Preheat the oven to 325°F.
2. Butter and flour a 9- x 12-inch baking pan and line with parchment paper.
3. Combine the chocolate, butter, coffee, and salt in the top of a double boiler or bowl over simmering water. Cook until melted and smooth. Let cool.
4. In a large mixing bowl, combine the sugar, eggs, and vanilla and whisk until smooth. Add the melted chocolate mixture and whisk until well combined. Fold in the flour until it just disappears. Gently fold in the pecans.
5. Pour into the prepared pan, smoothing the top. Bake about 35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in the pan on a rack 1 hour. Run a knife around the edges of the pan to loosen and cut into squares. Lift out and transfer to serving dish or tin.
Title: Matcha Green Tea Vanilla Cookies Recipe
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 salt
- 1 butter
- 1 granulated sugar
- 1 1/4 vanilla extract
- 2 sugar
- 1 1/2
Instructions:
1. In a medium bowl,combine flour, Matcha powder, baking powder, and salt, set aside.
2. In a large bowl, cream the butter and sugar, beat in the egg yolks.
3. Beat in the vanilla extract.
4. Gradually blend in the dry ingredients.
5. Cover and chill for one hour.
6. Preheat the oven to 375 degrees. Lightly grease 2 baking sheets, or line with parchment paper.
7. On a floured surface, roll out the dough to a thickness of 1/4 inch.
8. Using a 2-inch cookie cutter, cut out cookies and place 1 inch apart onto the prepared baking sheets.
9. Bake for 10-12 minutes, until lightly colored.
10. Sprinkle granulated sugar over the hot cookies and transfer to wire racks to cool.
Title: Pink Whoopie
Ingredients:
- 1 cherry pie filling
- 1 crushed pineapple
- 1 sweetened condensed milk
- 1 Cool Whip
Instructions:
1. Combine the pie filling, pineapple, and sweetened condensed milk. Stir well.
2. Fold in Cool Whip.
3. Chill before serving.
Title: Orange Layer Cake
Ingredients:
- 3 flour
- 2 1/2 baking powder
- 1/4 salt
- 1 butter
- 3 1/2 powdered sugar
- 6 eggs
- 2 orange zest
- 1 1/2 vanilla extract
- 1 1/2 skim milk
- 1 low-fat plain yogurt
- 1/4 low-fat cream cheese
- 12 butter
- 3/4 brown sugar
- 3/4 powdered sugar
- 2 1/4 vanilla extract
- 1 1/2
Instructions:
1. Preheat oven to 350°F Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy, occasionally scraping down sides of bowl. Add egg yolks 1 at a time, beating well after each addition. Beat in orange peel, vanilla extract and orange extract. Whisk milk and yogurt in small bowl to blend. Add dry ingredients to yolk mixture in 3 additions alternately with milk mixture in 2 additions, beating well after each addition.
2. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Divide batter between pans. Smooth tops.
3. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.).
4. Place 1 cake layer, flat side up, on platter. Spread top of cake with 3/4 cup Creamy Brown Sugar Frosting. Top with second cake layer, flat side down; press slightly to adhere. Spread 2 cups frosting over sides of cake. Spoon remaining frosting into pastry bag fitted with medium-size star tip. Pipe decorative border around top edge of cake. Refrigerate until frosting is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome and refrigerate.).
Title: Upside Down Tomato-Spice Cake
Ingredients:
- 1/4 butter
- 1/4 brown sugar
- 3 plum tomatoes
- 1/2 butter
- 1 sugar
- 1/4 molasses
- 2 eggs
- 1 vanilla
- 1 1/2 flour
- 2 baking powder
- 1 ginger powder
- 1/4 clove
- 1/4 salt
- 1/2 half-and-half
- full-fat milk
Instructions:
1. Set oven to 350 degrees.
2. Grease a 9-inch round metal cake pan.
3. In a small saucepan over medium heat, whisk 1/4 cup butter with 1/4 cup brown sugar until melted and smooth, then pour into greased cake pan.
4. Layer the tomato slices overlapping if necessary to cover the bottom of the pan; set aside.
5. For the cake; in a bowl, beat 1/2 cup butter with 1 cup sugar until well combined.
6. Beat in molasses, eggs and vanilla; beat until well combined (about 2-3 minutes).
7. In another bowl, mix together flour, baking powder, ginger, cinnamon, cloves and salt; stir into the creamed mixture alternately with half and half or milk.
8. Spread the batter evenly over the tomatoes.
9. Bake for about 50-55 minutes or until cake tests done.
10. Cool in pan for 20 minutes.
11. Run a small knife around edge of the cake, then invert onto a large plate, let stand for about 5 minutes before removing from the pan.
Title: Angel Food Cake
Ingredients:
- 1 1/2 cake flour
- 1 powdered sugar
- 1 1/2 salt
- 1/4 cream of tartar
- 1 1/2 granulated sugar
- 1 vanilla
- 1 lemon zest
- 2
Instructions:
1. Place fresh cold egg whites in the bowl of a heavy-duty mixer. Set aside until they reach 60 degrees, slightly below room temperature.
2. Pour flour, powdered sugar, salt and cream of tartar into a triple sifter. Sift onto a sheet of waxed paper; set aside.
3. Adjust rack in lower third of oven. Preheat oven to 350 degrees. Beat egg whites, preferably with a whisk attachment, until frothy. Add cream of tartar and whisk on medium speed until soft peaks form. Gradually add granulated sugar, whisking until the whites form soft, droopy white peaks. Add vanilla and lemon zest in the final moments of beating.
4. Sprinkle a quarter of the flour mixture over the whites. Using a rubber spatula, fold it into the whites. Repeat with the remaining flour mixture, folding in a quarter of the mixture at a time.
5. Gently pour the batter into an ungreased 10-inch tube pan.
6. Bake 40 to 45 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake. Invert the cake (in its pan) onto the neck of a bottle or funnel. Let cool completely before removing from pan.
7. To remove, slip the tip of a small metal spatula between the cake and the pan. Slowly work tip around the perimeter to release any cake sticking to the top of the pan. Tilt pan on its side and gently tap it against a counter to loosen the cake. Rotate pan, tapping as you turn, until the cake appears free. Cover with a rack, invert and tap pan firmly to release the cake.
Title: Rice Pudding With Chai Spice & Saffron Apricots
Ingredients:
- 1/2 arborio rice
- 1/4 saffron thread
- 1/2 sugar
- 1/4 sugar
- 1 brandy
- 1 milk
- 5 cinnamon stick
- 1 whole cloves
- 5 cardamom seed
- 1/4
Instructions:
1. The day before serving, soak rice in water overnight and preheat the oven to 300 degrees. In a small heatproof dish, dry the saffron in the oven for 2 minutes. Tip saffron onto a square of wax paper and crush into a powder with the back of a spoon.
2. Place apricots in a small heatproof bowl. In a small saucepan, bring 1/2 cup water, 1 T sugar, and the saffron to a boil. Lower the heat to a gentle simmer and stir to dissolve the sugar. Remove from heat, stir in the brandy and pour the liquid over the apricots. Cover the bowl and let sit at room temperature overnight.
3. The next day, drain the rice. Combine the milk, cinnamon stick, cloves, cardamom and remaining 1/4 cup sugar in a 3-qt saucepan. Scald the milk over medium heat, stirring to dissolve the sugar. Remove from heat when the bubbles begin to collect around the edge and let steep for 15 minutes. Strain, return to the pan and keep warm over low heat.
4. Heat the rice in a medium, heavy-bottomed saucepan over medium-high heat. Add about 3/4 cup of the warm milk, stirring constantly until the rice has absorbed most of the liquid. Continue adding milk by the ladlefull and stirring, until the rice is tender to the bite, 15-20 minutes. On the last addition of milk, leave most of the milk unabsorbed. (The mixture shoul be very soupy; you may not need all of the milk.).
5. Pour the pudding into a 1-quart baking dish. Lay a sheet of plastic wrap directly over the pudding. Chill for at least 2 hours.
6. Before serving, let the pudding sit at room temperature for 5-10 minutes. Meanwhile, using a slotted spoon, transfer the apricots to a cutting board and roughly chop. Stir them back into the bowl with their juices.
7. To serve, mix the pudding and portion into 4 small bowls. Top with saffron apricots and juices.
Title: The World's Fastest Chocolate Sour Cream Cake!! Maybe the Best!
Ingredients:
- 1 sugar
- 1 flour
- 1/4 salt
- 3 baking soda
- 1 vanilla
- 1 egg
- 1 sour cream
- 1
Instructions:
1. Add all ingredients at once. Mix until smooth, not too long
2. Use greased and floured 8" square pan.
3. Bake at 325 for 25-30 minutes.
Title: Bisquick Shortcake
Ingredients:
- 3 white sugar
- 2 1/3 Bisquick baking mix
- 1/2 butter
- 3
Instructions:
1. Preheat oven to 425 degrees F.
2. Combine all ingredients with melted butter.
3. Bake 10-12 minutes.
4. Serve. (To make it a strawberry shortcake, serve with whipped cream and fresh strawberries).
Title: Pots De Creme Au Chocolat for 2
Ingredients:
- 0.5 sugar
- 1 vanilla
- 1/3
- 1
- 1/4
Instructions:
1. In small saucepan, cook chocolate, sugar and cream over medium heat, stirring constantly, until chocolate is melted and mixture is smooth.
2. Remove from heat; beat into egg yolk.
3. Stir in vanilla.
4. Pour into small custard cups or dessert dishes.
5. Chill.
6. If you like, serve with whipped cream and garnish with mint leaf.
Title: Chocolate Fingers
Ingredients:
- 1 self-rising flour
- 1 brown sugar
- 1 butter
- 1/2
- 1
- 140
- 70
Instructions:
1. Melt the butter.
2. Can leave out the chopped almonds if wanted.
3. Pour butter over other ingredients and combine.
4. Bake in moderate oven for 15 minute.
Title: Pampered Chef Caramel Banana Ravioli
Ingredients:
- 2 bananas
- 24 sugar
- 2
- 1
- 1/3
Instructions:
1. Preheat oven to 400°F (200°C).
2. Lightly brush Large Bar Pan with vegetable oil.
3. Using Santoku Knife, slice bananas diagonally into twenty-four 1/4-inch-thick (6-mm) slices.
4. Cut caramels in half.
5. Unroll one package of dough onto bottom of pan, gently shaping to form a rectangle. (Do not stretch. Dough will not cover entire bottom of pan.).
6. Arrange banana slices over dough in four rows of six each, spacing 3/4 inches (2 cm) apart.
7. Top each banana slice with two caramel halves.
8. Unroll remaining dough directly over filling, matching edges and shaping to fit.
9. Press firmly around filling to seal; pinch together any tears.
10. Using Pastry Cutter fitted with fluted wheel, trim and discard edges of dough; cut into 24 ravioli. Using Mini-Serving Spatula, separate ravioli over pan.
11. Add sugar to Flour/Sugar Shaker; sprinkle over ravioli. Bake 10–12 minutes or until golden brown.
12. Remove ravioli to Stackable Cooling Rack; cool 2 minutes. Place on serving plates; drizzle with sauce.
Title: Apple Pecan Torte
Ingredients:
- 2 granny smith apples
- 3 sugar
- 3 flour
- 2 cinnamon
- 2 1/2 butter
- 1 vanilla
- 2 pecans
- 1
Instructions:
1. Preheat oven to 450.
2. Unfold both pie crusts.
3. Cut each crust in half.
4. Place crust halves on ungreased cookie sheets.
5. Prick several times with fork.
6. Bake for 6 to 8 minutes or until light golden brown.
7. Cool while preparing filling.
8. In large microwave-safe bowl, combine apples sugar, flour, cinnamon, butter and vanilla Mix well.
9. Cover and microwave on high for 3 minutes.
10. Stir.
11. Microwave an additional 3 to 6 minutes, or until apples are tender (stirring once halfway through cooking) Place 1/2 cup of frosting in a small microwave safe bowl; set aside.
12. Add remaining frosting to apple mixture; stir until apples are coated.
13. Place one crust half in center of ungreased cookie sheet.
14. Spread with 1/3 of apple mixture (about 1 cup); sprinkle with 1/4 cup of pecans Top with second crust half, pressing lightly.
15. Repeat layers ending with fourth crust half.
16. Cover loosely with foil.
17. Bake at 450 for 8 minutes.
18. Remove foil and bake an additional 1 or 2 minutes or until golden brown.
19. Microwave reserved frosting on high for 20 to 30 seconds, or until melted.
20. Pour over top of torte and spread to edges.
21. Sprinkle with remaining 1/4 cup pecans.
22. Cool 15 minutes.
23. To serve, cut into wedges.
24. If desired, serve with ice cream or whipped topping.
Title: Butterscotch-Coconut Cookies
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 kosher salt
- 1/2 unsalted butter
- 1/2 sugar
- 1/2 light brown sugar
- 1 egg
- 1/2 pure vanilla extract
- 1 3/4 dried shredded coconut
- 1 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Line 2 baking sheets with parchment paper.
3. Sift the flour, baking powder, baking soda, and salt together onto a sheet of parchment paper.
4. In a large bowl, using an electric mixer on high speed, beat the butter until fluffy and pale yellow, about 2 minutes.
5. Add the sugar and brown sugar and beat until well combined, about 2 minutes.
6. Beat in the egg and vanilla, scraping down the sides of the bowl as needed.
7. Add the dry ingredients and mix on low speed just until blended.
8. Add the coconut and butterscotch chips, mixing just to incorporate.
9. With dampened hands, shape the dough into 1 inch balls and arrange on the prepared sheets, spacing the balls about 2 inches apart.
10. Bake until the cookies are golden brown around the edges, about 15 minutes.
11. Let the cookies cool briefly on the pans on wire racks, then transfer the cookies to the racks to cool completely.
Title: Marbled Chocolate Brownies
Ingredients:
- 125 butter
- 1 caster sugar
- 100 dark chocolate
- 100 white chocolate
- 2 eggs
- 1 vanilla essence
- 1 plain flour
Instructions:
1. Preheat oven to 170 degrees celcius (150 degrees fan forced).
2. Grease a 20cm square cake tin, then line with baking paper, allowing paper to overhang on 2 sides.
3. Place half of the butter and half of the sugar into one mixing bowl, then the other half of the butter and sugar into another bowl.
4. Place dark chocolate into one of the bowls and white chocolate into the other.
5. Bring two saucepans of water to a simmer. Place bowls over saucepans of simmering water, and stir each gently until mixture is smooth. Remove from heat and allow to cool slightly.
6. Add one egg to each bowl, add vanilla to the white chocolate mixture. Whisk each mixture until combined.
7. Sift half of the flour into each bowl and fold until combined.
8. Drop alternating spoonfuls of each mixture into the prepared pan. Using the end of the spoon, gently swirl the mixture to give it a marbled effect. Be careful not to mix too much.
9. Bake for 35 minutes, or until the centre is just firm. Allow to cool completely in the pan before cutting and serving.
Title: Chocolate Pudding With Strawberries (4 Ww Pts)
Ingredients:
- 2 low-fat milk
- 2 cornstarch
- 3 sugar
- 2 cocoa powder
- 1 instant coffee powder
- 1 vanilla extract
- 1/2 unsalted butter
- 1 strawberries
- 2
Instructions:
1. Combine 1/4 cup milk and cornstarch in a jar with a tight fitting lid. Shake vigorously and set aside.
2. Combine remaining milk and next 4 ingredients in a heavy saucepan over medium heat, stirring frequently until chocolate is melted. Reduce heat to low. Shake cornstarch mixture and stir into chocolate mixture.
3. Cook 10 minutes or until mixture thickens and just begins to boil. Remove from heat and stir in vanilla and butter.
4. Cover with plastic wrap with plastic touching surface to prevent skin from forming. Place saucepan in a cold water to cool pudding.
5. Serve warm or chilled topped with strawberries.
Title: Peaches and Cream Pie
Ingredients:
- 1 1/2 margarine
- 1/3 boiling water
- 3/4
- 1
- 2
- 1 1/2
- 2
Instructions:
1. Mix cookie crumbs with the margarine and press into a 9" pie plate to form a crust.
2. Mix the jelly mix with the boiling water, and stir until dissovled.
3. Add ice cubes and stir until jelly is thickened.
4. Add whipped topping and mix thoroughly. Gently stir in peaches.
5. Refrigerate for about 10-15 minutes before folding mixture into pie crust.
6. Refrigerate for at least 3 hours before serving.
Title: Flour Frosting (Red Velvet Cake Frosting)
Ingredients:
- 1/4 flour
- 1 salt
- 1/8 milk
- 1 butter
- 1
Instructions:
1. Whisk together the flour, sugar and salt in a saucepan until combined. Add the milk and cook over medium heat until it barely simmers (bubbles around the edge of the pan), whisking constantly. It will thicken slightly.
2. Pour mixture into the bowl of a stand mixer and mix on high until the outside of the bowl is cool to the touch (about 8-10 minutes).
3. Reduce the speed to low and add the butter (and vanilla extract if you are using it). Once the butter is incorporated, turn the mixer up to medium-high speed and whip until the frosting is light and fluffy (about another 3-5 minutes), scraping down as needed.
4. If you are tinting your frosting, add the coloring and continue to whip until the color is evenly distributed.
5. Use immediately to frost a two-layer cake, or 24 cupcakes.
Title: Majestic & Moist New Year's Honey Cake
Ingredients:
- 3 1/2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 4 ground cinnamon
- 1/2 ground cloves
- 1/2 ground allspice
- 1 honey
- 1 granulated sugar
- 1 1/2 brown sugar
- 1/2 eggs
- 3 vanilla extract
- 1 coffee
- 1 tea
- 1/2
- 1/4
- 1/2
Instructions:
1. I like this cake best baked in a 9-inch angel food cake pan, but you can also make it in a 10-inch tube or bundt cake pan, a 9 by 13-inch sheetpan, or three 8 by 4 1/2-inch loaf pans.
2. Preheat the oven to 350 degrees F (180 C).
3. Lightly grease the pan (s).
4. For tube and angel food pans, line the bottom with lightly greased parchment paper.
5. For gift honey cakes, use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
6. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
7. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whiskey.
8. Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
9. Spoon the batter into the prepared pan (s) and sprinkle the top of the cake (s) evenly with the almonds.
10. Place the cake pan (s) on 2 baking sheets stacked together (this will ensure the cakes bake properly with the bottom baking faster than the cake interior and top), and bake until the cake springs back when you touch it gently in the center.
11. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes.
12. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
13. Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.
14. Note: If you prefer to not use the whiskey, replace it with orange juice or coffee.
Title: Backcountry Apple Dump Cake
Ingredients:
- 1 butter
- 1 water
- 1/2
Instructions:
1. For conventional oven:
2. Spray bottom of a 9x13 inch pan with cooking spray and pour in the apple pie filling. (For a lighter version, use 1 1/2 cups unsweetened applesauce).
3. Pour in the spice cake mix ontop.
4. Cut up butter or margarine and place in dollops ontop of the cake mix. NOTE: When I make this at home I omit all butter and increase water to 1 cup to make it healthier, but if you want the real deal use the butter.
5. Pour 1/2 cup of water slowly overtop.
6. Bake at 350 degrees about 20 minutes*IMPORTANT* After the first five minutes or so take the pan out and stir the mixture so that the water gets evenly distributed throughout the cake, otherwise the top will burn.
7. For Dutch oven:
8. Spray the bottom of a 10 or 12 inch dutch oven with cooking spray (I used 12 inch) and pour in the apple pie filling.
9. Pour the spice cake mix overtop.
10. Cut up the butter or margarine and put dollops ontop.
11. Slowly pour 1/2 cup of water overtop.
12. Place in the coals of a small/medium fire and shovel coals ontop of the oven for even baking.
13. After about 5 minutes of baking, remove oven from fire and stir well the contents.
14. ROTATE the dutch oven approximately every 5 to 10 minutes to prevent one side from burning. Depending on heat it takes 25-45 minutes to cook. Pull the dutch oven out of the fire when the center of the cake is springy but not hard, as the cake will continue baking until it is served.