lumicero/recipes-ing2inst huggingface dataset:
Title: Fruited Lavender Honey Cakes
Ingredients:
- 1 flour
- 3/4 sugar
- 1 egg
- 1 boiling water
- 1/4 butter
- 2 honey
- 1
- 1/4
Instructions:
1. Soak 1/4 cup lavender flowers in the first cup of boiling water.
2. Set this aside.
3. You will be looking for a pale to bright lavender color.
4. The longer it sits the more intense the color and flavor.
5. In a small saucepan, put fruit bits in the second cup of boiling water and cook over a medium heat until the fruit begins to soften.
6. Take off heat and let soak.
7. Grind the second 1/4 cup lavender flowers in a food processor or a mortar and pestle until they are ground fine.
8. In a small saucepan, warm the honey and add the ground lavender flowers.
9. Stir continually until the honey begins to bubble.
10. Take it off the heat and allow to sit until barely warm.
11. Pour honey through a fine tea strainer to remove the flowers.
12. Some small pieces may remain.
13. Strain lavender flowers from the now cooled water.
14. Discard the flowers.
15. Drain the water from the fruit bits.
16. Add egg, flour, fruit and sugar to the lavender water and mix well.
17. Melt a pat of putter into a frying pan and spoon a little of the mixture into the hot butter.
18. Allow to cook undisturbed until the edges begin to get golden.
19. Turn and continue to cook for a minute or two more.
20. Continue in this fashion until the batter is used up.
21. Serve with the Lavender Honey.
Title: Angela's Lemon & Sponge Dessert
Ingredients:
- 1 lemon, zest of
- 1 eggs
- 3
- 8
Instructions:
1. Line a 2 pint loaf tin with clingfilm, if i dampen the tin with water the clingfilm sticks to the sides easier.
2. Whisk egg yolks until thick and creamy them add the condensed milk, lemon zest and juice and whisk together.
3. In a separate bowl whisk egg whites until stiff peaks, then fold into the lemony mixture.
4. Line loaf tin with trifle sponges on sides, if you have enough sponge to line the base then do. Pour half mixture into tin then layer with sponge add remainder of mixture. Cover with clingfilm and place in the fridge for at least 8 hours.
5. To serve, remove clingfilm covering, place a plate ontop and upturn, remove tin and then clingfilm. Serve sliced with fresh fruit.
Title: Apple Muffins With Pecan Topping
Ingredients:
- 350 plain flour
- 25 butter
- 50 dark muscovado sugar
- 50 pecans
- 2 baking powder
- 1/2 bicarbonate of soda
- 1 cinnamon
- 284 sour cream
- 1 egg
- 3 apples
- 2 -3 milk
Instructions:
1. Heat oven to 200c/gas 6. Line a muffin tin with cases. In a small bowl, use your fingers to rub 50gs of the flour together with the butter to make fine crumbs.Stir through 1 tbsp sugar & the chopped pecans, then set aside.
2. In a large bowl, sift together the remaining flour, baking powder, bicarbonate of soda & a pinch of salt, then stir in the sugar & cinanamon & set aside. Coarsely grate 2 of the apples, then beat together with the soured cream egg & 2 tbsp milk. Make a well in the dried ingredients & quickly fold through the wet ingredients, adding a extra tbsp of milk if really dry. Dont over mix or your muffins will be tough.It doesnt matter if there are lumps of flour.
3. Spoon the mixture into the muffin cases- they should be about two-thirds full -then sprinle over the pecan topping. Thinly slice the final apple, the poke slices into the tops of the muffins. Bake for 20 mins or until risen, golden & a skewer inserted into the centre comes out clean.
Title: Poor Man's Pudding (Pouding Chomeur)
Ingredients:
- 18 maple syrup
- 18 butter
- 1/2 sugar
- 1 eggs
- 2 flour
- 2 baking powder
- 2 salt
- 1 milk
- 1/2
Instructions:
1. Preheat the oven to 400°F.
2. In a large heavy pan, bring to a boil the maple syrup and the cream. Pay close attention, because it will boil over! Once a slow roll begins, continue for about 3 to 4 minutes, and remove from the heat.
3. With an electric beater, beat the butter and the sugar together. Add the eggs and continue beating for about 2 minutes.
4. Sift together the flour, baking powder and the salt. Add the dry ingredients into the the egg mixture, alternating with the milk.
5. Pour the batter into a 13x9-inch pan. Pour the maple syrup/cream mix on top.
6. Bake for 30 minutes.
7. Enjoy with vanilla ice cream, whipped cream, or all by itself!
8. *NOTE*: a variant that I saw on a local television cooking show called for doing all the above steps, but using single serving baking cups. Before adding anything, put in one or two frozen raspberries, then the batter, followed by the maple/cream mix.
9. Makes an impressive and tasty quick dessert on a cold winter night for guests.
Title: Butterfly Frosting
Ingredients:
- 1 sugar
- 1 cream of tartar
- 1/4 boiling water
- 1/2 lemon rind
- 1
- 1/2
Instructions:
1. combine very well chilled egg white
2. sugar cream of tarter in small mixing bowl.
3. add boiling water and beat immediately at high speed until thick and fluffy (see this is where i feel might have scrambled eggs without tempering ).
4. add lemon rind finely grated and lemin extract.
5. can tint if you want.
Title: Snickerdoodle Dip (Vegan, Healthy)
Ingredients:
- 1 1/2 chickpeas
- 3 white beans
- 1 vanilla bean
- 1/8 baking soda
- 1 salt
- 1 banana
- 1/4 ground flax seeds
- 1 1/2 cinnamon
- raisins
Instructions:
1. In your food processor or a large bowl combine all of the ingredients except for the raisins, if using them.
2. Blend until smooth using either a blender or hand-held blender. If it is too thick, add a tbs or so of water and blend again. Stir in raisins if using.
3. Refrigerate until ready to use.
4. Enjoy!
Title: Rebecca Sauce (Fruit Dip)
Ingredients:
- 1 sour cream
- 1/2 light brown sugar
- 3 -4 rum
Instructions:
1. Mix all the ingredients well, serve with any fruit of choice. I love it with strawberries!
2. You can adjust (more or less) the brown sugar and rum to your liking.
Title: Jan's Forgotten Torte
Ingredients:
- 6 salt
- 1/4 cream of tartar
- 1/2 sugar
- 1 1/2 vanilla
- 1 heavy cream
- 1/4 frozen raspberries
- 1
Instructions:
1. This dessert should be prepared the night before it is to be served.
2. Let egg whites stand at room temperature.
3. Preheat oven to 450 degrees.
4. Add cream of tartar and salt to egg whites.
5. Beat until quite foamy.
6. Add sugar gradually, about 2 tablespoons at a time, beating well after each addition.
7. Add extract and beat until meringue is quite stiff.
8. Butter just the bottom of a 2 pice tube pan.
9. Spread meringue in pan.
10. Place in oven and TURN OFF HEAT.
11. Let stand in oven overnight or for at least 6 hours.
12. Turn onto a serving place and place in the refrigerator until it is well chilled.
13. Make whipped cream and spread it on the top and sides of the torte.
14. Spoon raspberries onto each serving.
Title: Old Fashioned Diabetic Date Squares
Ingredients:
- 1 3/4 oatmeal
- 3/4 all-purpose flour
- 1 1/2 baking soda
- 1/4 baking powder
- 1 1/4 salt
- 1 1/4 margarine
- 1 1/2 brown sugar
- 2 1/2 rolled oats
- 3/4 dates
- 2 cold water
- 2 brown sugar
- 1 orange
- lemon juice
Instructions:
1. Preheat oven to 350°F.
2. Combine flour,baking powder,baking soda,and salt.
3. Rub in butter until mixture is crumbly.
4. Add sugar and oats.
5. Mix well.
6. Spread half of crumb mixture into 9"x9" greased baking pan,patting mixture until firm and smooth.
7. Cook dates,with water,orange rind ,orange juice,lemon and sugar in a saucepan till smooth and thick.
8. Cool mixture.
9. Add to bottom layer of oat mixture.
10. Add remaining oats to top of dates.
11. Spread out evenly.
12. Bake at 350 for 35-40 minutes or until lightly browned.
13. Cool and cut into squares to your liking.
14. Enjoy these great Date squares.
Title: White Chocolate Cheesecake Fondue
Ingredients:
- 11 white chocolate chips
- 10 cream cheese
- 1 vanilla
Instructions:
1. In a double boiler or fondue pot, melt chocolate.
2. Add cooking crème and vanilla. Stir until heated through.
Title: Strawberries in Lemon-lavender Syrup
Ingredients:
- 1 fresh strawberries
- 6 water
- 1/4 fresh lemon juice
- 4 sugar
- 3
Instructions:
1. Rinse and drain strawberries. Hull and cut into halves or quarters into a big bowl and set aside.
2. In a small saucepan over low heat, combine water, lemon juice, sugar and lavender and simmer, stirring occasionally, for about 3 minutes or until sugar is dissolved and lavender is infused. Remove from heat and strain the syrup, discarding the blossoms.
3. Pour the strained syrup over the strawberries and toss gently to mix. Serve berries and syrup right away in nice glass bowls or stemmed glasses. Garnish with whipped cream, if desired.
4. You can prepare the syrup in advance and let it cool. Toss with berries just before serving. Enjoy!
5. Makes 4 servings.
Title: Best Chocolate Cake Ever!
Ingredients:
- 8 flour
- 8 butter
- 8 sugar
- 4 eggs
- 2 baking powder
- 2/3 hot water
- 2/3 icing sugar
- cocoa powder
- water
Instructions:
1. Preheat the oven to 180 degrees Celsius.
2. Butter and dust with flour a 12 inch baking tin and put to side.
3. Combine together flour, sugar and butter in electric mixer until all mixed together.
4. Add the eggs until mixture is smooth.
5. Mix together cocoa and water so there are no lumps of powder.
6. Add into the mixture of flour, sugar, butter and eggs until all combined.
7. Taste to see if any more cocoa is needed. If so, you can just add some of the powder.
8. Add the baking powder but don't over mix.
9. Spoon the mixture into the prepared baking tin and put into oven.
10. Leave for about 30 - 40 minutes then check on the cake.
11. If a knife comes out clean, it is ready. If not, leave for another 5 - 10 minutes then check again.
12. Once the cake is ready, remove from oven and allow to cool slightly.
13. While the cake is cooling, mix the cocoa and icing sugar with a tiny bit of water until you get a good consistency for icing the cake.
14. Ice the cake and serve!
Title: Brownie Pizza (Paula Deen)
Ingredients:
- 1 egg
- 1 water
- 1/4 cream cheese
- 1/4 crushed pineapple
- 1 sugar
- 1 bananas
- 2 fresh strawberries
- 2 marshmallows
- 1 maraschino cherries
- 1/2 mint
- 10
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 15-inch pizza pan.
3. Prepare brownie mix according to directions on box. (the egg, water and oil are amounts used for Duncan Hines -- if using another brand, adjust accordingly)Pour onto prepared pan. Bake for 20 minutes or until done. Remove from oven and cool.
4. Beat cream cheese while adding pineapple and sugar together in a bowl. Spread mixture over brownie crust. Arrange banana, strawberry slices, marshmallows, and cherries over cream cheese mixture. Sprinkle with nuts and coconut. Drizzle with chocolate syrup. Add whipped cream on top and mint for garnish. To serve, slice as you would a pizza and enjoy!
Title: Microwave Df (Dairy-Free) Puddings With Eight Flavor Options
Ingredients:
- 3/4 sugar
- 1/4 cornstarch
- 3 milk
- 4 margarine
- 3 butter
- 1 1/2 vanilla
Instructions:
1. In a 1 ½-2 quart glass bowl, stir together sugar and cornstarch.
2. Stir in milk.
3. Microwave, uncovered for 7-9 minutes, stirring every 1-2 minutes, until thickened and bubbly.
4. In a separate bowl, beat egg yolks well.
5. Gradually stir about 1 cup of the hot mixture into the egg yolks to temper them (not scramble!).
6. Return all to the hot mixture remaining in the larger bowl, stirring well.
7. Microwave uncovered for an additional 2-3 minutes more until the edges are bubbly, stirring every 30 seconds.
8. Stir. Cook an additional 30 seconds.
9. Stir in remaining margarine or butter and extract.
10. Cover the surface with plastic wrap.Serve warm or chilled.
11. FLAVOR OPTIONS:
12. MOCHA: Increase sugar to 1 cup. Before cooking the milk-cornstarch mixture, stir in 3 1-oz squares unsweetened chocolate (check label for DF), cut up, and 1 tablespoons instant coffee crystals.
13. COCONUT: Stir in 1 cup coconut with the butter & vanilla.
14. BUTTERSCOTCH: Substitute packed brown sugar for the sugar and increase margarine or butter to ¼ cup.
15. BANANA: Slice 1 banana into the pudding when slightly cooled.
16. CITRUS: Increase sugar to 1 cup and cornstarch to 1/3 cup Gradually stir in 1 teaspoons lemon or lime zest and 1/3 cup lemon or lime juice with the margarine or butter and vanilla.
17. ALMOND: Reduce the vanilla to 3/4 teaspoons Add 1/2 teaspoons almond extract. Just before serving, sprinkle with sliced almonds.
18. MAPLE-NUT: Substitute ½ cup brown sugar for the sugar and ¼ cup maple-flavored syrup or molasses with the milk. Before serving, sprinkle with ¼ cup toasted chopped pecans, walnuts or almonds.
Title: Steamed Jam Pudding
Ingredients:
- 1/4 butter
- 125 vanilla essence
- 1 caster sugar
- 1/2 eggs
- 2 self-raising flour
- 2 milk
- 1/2
Instructions:
1. Grease a pudding steamer or basin (8 cup capacity).
2. Spoon jam into the based of the steamer.
3. Beat butter, essence and sugar in small bowl with electric mixer until light and fluffy, beat in eggs 1 at a time, beat until combined.
4. Transfer mixture to large bowl, stir in sifted flour and milk in 2 batches.
5. Spread mixture into steamer, cover with greased foil, secure with string or lid.
6. Place steamer in large saucepan with enough boiling water to come half way up the side of steamer; boil, covered, about 1 1/2 hours or until firm. Replenish water as necessary.
7. When cooked, run a knife around the edge and then invert carefully onto a large plate. The jam will spill over the entire pudding and look very pretty.
8. Slice and serve with custard, cream or ice-cream.
Title: Irish Brownies
Ingredients:
- 2 1/2 granulated sugar
- 3 eggs
- 14 all-purpose flour
- 7/8 butter
- 1 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. (180 ) and grease 9 by 13 inch baking pan.
2. Sift together the flour and cocoa, set aside.
3. Melt the butter until liquid.
4. In large bowl, whisk together the sugar and eggs to a pale cream color.
5. Stir in the sifted dry ingredients until mixed.
6. Add the melted butter and gently stir inches.
7. Add the chocolate chips and fold inches.
8. Turn into the baking pan, smooth surface and bake 32 minutes. (original recipe says 35-45 minutes, I always underbake a bit to get that moist fudgy texture).
9. Let cool and cut into squares.
10. Enjoy!
Title: Dietetic Strawberry Shortcake
Ingredients:
- 2 whole wheat pastry flour
- 1/4 granular fructose
- 1 featherweight baking powder
- 1/3 unsalted butter
- 1/2 extra virgin olive oil
- 1 egg
- 1 real vanilla
- 8 fresh strawberries
- 4 fructose
Instructions:
1. Preheat oven to 400 degrees.
2. Spoon the whole wheat pastry flour into a two cup measurer, so it doesn't pack down, level the top, then put into a medium size mixing bowl. (You could use regular whole wheat flour, but sift it before spooning into the measurer.).
3. Add baking powder and fructose or sugar substitute and stir together.
4. Add butter or olive oil to flour mixture and blend with pastry blender until crumbly.
5. In a 2 cup measurer with a pour spout, measure 1/2 cup fat free half and half (or liquid coffee creamer), then add vanilla and egg and whisk togther.
6. Pour liquid into flour and butter mixture and stir until just mixed. (Sometimes it's easier to do the last bit of mixing with your hand.).
7. Spray a baking pan with pan spray.
8. Pat dough into a rectangular shape in pan, approximately 1 inch thick. (It doesn't fill a 9 by 9 square pan -- 6 by 9 would be perfect.).
9. Bake at 400 degrees for about 15 minutes, until lightly browned.
10. Cool for 10-15 minutes, then cut into 9 equal squares.
11. The berries are best if chilled before serving. Add the fructose and stir, and serve on split squares of shortcake.
12. They can be topped with your choice of creamy toppings, if desired. (Artificial whipped cream, real whipped cream, dietetic ice cream, soy ice cream, etc.).
Title: Mexican Chocolate Flan
Ingredients:
- 1/2 sugar
- 2 water
- 1/2 milk
- 1 cinnamon stick
- 2 eggs
- 1 sugar
- 2
- 4
Instructions:
1. Combine the first amount of sugar with the water and lemon juice in a small, heavy-based saucepan.
2. Cook over gentle heat until the sugar dissolves.
3. Swirl the pan from time to time, but do not stir.
4. Once the sugar is liquified, bring the syrup to a boil and cook until golden brown.
5. While preparing the syrup, heat 4 custard cups in a 350 degree oven.
6. When the syrup is ready, pour into the dishes and swirl to coat the sides and base evenly.
7. Leave to cool at room temperature.
8. Chop the chocolate into small pieces and heat with the milk and cinnamon, stirring occasionally to help the chocolate dissolve.
9. Whisk the whole eggs and the yolks together with the remaining sugar until slightly frothy.
10. Gradually whisk in the chocolate milk.
11. Remove cinnamon stick.
12. Carefully pour the chocolate custard into the custard cups and place them in a roasting pan.
13. Pour hand hot water in pan to a depth of one inch.
14. Place the roasting pan in the oven and bake the custards until just slightly wobbly in the center, about 20-30 minutes.
15. Cool at room temperature and refrigerate for several hours or overnight before serving.
16. Loosen the custards carefully from the sides of the dishes and invert onto serving plates.
17. Shake to allow the custard to drop out.
Title: Coconut Sticky Rice in Banana Leaves (Khao Dome)
Ingredients:
- 1 sticky rice
- 1 water
- 1 coconut milk
- 1/2 sugar
- 1 plantain
- 8 -10 water
Instructions:
1. Unless you've managed to find rinse-free sticky rice (I never have), you'll need to rinse and soak the rice beforehand. Start with the uncooked rice in a large bowl, and add several cups (no need to measure) of cold water. Shake and stir the rice around with your hands; you'll see the water turn white. Drain the water from the rice, and keep repeating this step until the water stops turning completely white. Finally, add water to the bowl to cover the rice and let it soak for at least 6 hours (overnight is best).
2. If you have a rice cooker, use it to prepare the rice. If not, add the rice and 1 cup of water to a medium pot. Bring the water to a boil, then cover the pot and turn the heat down to medium-low. Let the rice cooked undisturbed for 20 minutes, then check to see if it is done. Cook longer if needed. When the rice is ready, set it aside to cool.
3. In a large pot, combine the coconut milk (make sure to shake the can well before opening) and sugar. Mix over medium-high heat until the sugar is dissolved and the sauce is combined and creamy.
4. Add the cooled rice into the pot with the coconut milk mixture. Stir to combine, and continue to cook over medium-high heat until the mixture is the consistency of thick porridge. Remove from heat. You could serve this mixture by itself or with some mango as a dessert rather than continuing with the recipe -- we eat it this way from time to time.
5. Peel the plantain and slice it into 8-10 rectangular pieces.
6. Rinse the banana leaves and cut them down to around the size of a standard sheet of paper (8.5 in x 11 in).
7. To make the khao dome, lay out a single banana leaf (sideways, or wider than it is tall). Plop a small dollop of the rice mixture in the center, then lay a slice of plantain on it, and add another dollop of rice on top of the plantain. Wet your fingers and use your hands to form the rice and plantain into a rectangle (taller than wide, opposite of the banana leaf). Now fold one side of the leaf over the rice, then fold the other side of the leaf back over the rice. Continue to wrap the leaf around the rice until you run out of leaf. Fold the top of the leaf down and the bottom of the leaf up; now you should have a nice little leaf package. You could tie it closed with some string, but I don't think it's necessary.
8. You'll need a steaming basket for this step. You can easily pick one up at a local asian market for a few dollars; I think it's a great investment! Stack the khao dome in the steam basket and cover. Fit the basket over a large pot with 2-3 inches of water in it, and heat the water to boiling over high heat. Steam the khao dome for 40 minutes and then remove them from the basket to cool.
9. Enjoy! These are great for on-the-go snacking, just peel the banana leaf back and use it to hold the rice.
Title: Mom Wood's Buttercream Icing
Ingredients:
- 2 confectioners' sugar
- 1 salt
- 1 1/4 water
- 1/2 milk
- 4 vanilla extract
- 1
Instructions:
1. Beat all ingredients for 20 minutes on a regular mixer or about 7 minutes on a Kitchen Aid Mixer.
2. NOTE:.
3. To make this recipe a Chocolate Icing: 1/4 Cup less of the Crisco Add 1/2 cup to 1 cup of sifted Unsweetened Dark Cocoa. Note: for the chocolate icing, you can use regular vanilla extract.
Title: Ice Cream Cone Cakes
Ingredients:
- 1/2 baking powder
- 1/2 sugar
- 1/2 eggs
- 2 canola oil
- 2 vanilla extract
- 1/2 milk
- 1/4 unsalted butter
- 9 icing sugar
- 3/4 milk
- 2 1/2 vanilla extract
- 2 cocoa powder
- 1/2
Instructions:
1. Conecakes:
2. With the rack in the middle position, preheat the oven to 350°F.
3. In a bowl, combine the flour, baking powder and half the sugar.
4. In another bowl, beat the egg whites with an electric mixer until soft peaks form. Sprinkle with the remaining sugar and beat until stiff peaks form. Set aside.
5. Make a well in the dry ingredients and add the egg yolks, oil, vanilla and milk. Mix well with an electric mixer. Using a spatula, fold in the beaten egg whites.
6. Pour the batter into the cones, filling to the rim. Arrange the cones on a baking sheet. Bake until a toothpick inserted in the centre of a cupcake comes out clean, about 20 minutes.
7. Let cool before icing.
8. Icing:
9. In a bowl, use an electric mixer to beat the butter, icing sugar, milk and vanilla until creamy. Mix 1/3 of the icing with cocoa powder until chocolate-coloured, 1/3 with red food colouring until strawberry-coloured and leave 1/3 white (vanilla coloured). Ice the cupcakes.
Title: Baker's Icing
Ingredients:
- 2 powdered sugar
- 1/2 salt
- 1/2 white vanilla
- 1 1/4 Crisco shortening
- 1 1/2 water
- 7
Instructions:
1. Beat all ingredients for 10 minutes on high, then 5 minutes on low. Add water one T at a time until desired consistency.
2. Icing can be kept in an airtight container for 6-8 weeks at room temperature.
Title: One Bowl Brownies
Ingredients:
- 4 butter
- 3/4 sugar
- 2 eggs
- 3 vanilla
- 1 flour
- 1 chocolate chips
- 1
- 1/2
Instructions:
1. Heat oven to 350 degrees
2. Microwave chocolate and butter in large microwave bowl at high 2 minutes or until butter is melted. (You can also do this in a double boiler.) Stir until chocolate is completely melted.
3. Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Then spread in greased 13x9 inch pan.
4. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan.( If you want, melt the 1/2 cup chocolate chips and drizzle on the top it makes a good frosting.) Then cut into squares. Makes 24 fudgy brownies.
5. Monte: When using glass baking dish, bake at 325 degrees. For cake-like brownies, stir in 1/2 cup milk with the eggs; use 1 1/2 cups flour.
Title: Carrot Cake With Rum Sauce
Ingredients:
- 1 all-purpose flour
- 3 sugar
- 2 baking soda
- 1 1/2 baking powder
- 1 salt
- 1/2 ground cinnamon
- 2 eggs
- 3 vanilla
- 1 1/2 carrots
- 2 pecans
- 2 dark brown sugar
- 1 1/2 dark corn syrup
- 1 butter
- 1/2 light rum
- 1/2 vanilla
- 1/4
- 1
Instructions:
1. Grease a 10 by 4 inch angel cake pan.
2. Drain pineapple and reserve syrup.
3. In a large bowl stir together flour, sugar, baking soda, baking powder.
4. salt, and cinnamon.
5. Make a well in the center and drop the eggs, oil, reserved pineapple syrup and vanilla into it.
6. Beat at medium speed until blended.
7. With a spoon stir in reserved pineapple, carrots and pecans.
8. Turn into pan.
9. Bake in a preheated 325 degree oven until a cake tester inserted in the center comes out clean; about 1 1/2 hours.
10. Place pan on a wire rack to cool for 10 minutes.
11. Loosen edges; turn out on rack; cool completely.
12. In a 2 quart saucepan over low heat, stir together constantly the sugar, corn syrup, cream and butter until boiling.
13. Cool to warm stirring occasionally.
14. Stir in rum and vanilla.
15. Serve warm with Carrot Cake.
16. Sauce my be made ahead, stored in refrigerator and reheated gently.
17. Makes about 2 cups.