lumicero/recipes-ing2inst huggingface dataset:
Title: Dieter's Dream Creme Brulee
Ingredients:
- 1 vanilla bean
- 1 honey
- 2 salt
- 2 sugar
- 1/8 brown sugar
- 1/8
- 1
- 2
Instructions:
1. Preheat the oven to 300 and arrange 4 4 oz. ramekins in a baking pan large enough to hold a water bath up to halfway up the ramekins.
2. In a small saucepan over low heat (or in a double boiler) simmer the evaporated milk and the vanilla bean until the surface begins to shimmer and a slight skin forms. Do not allow to boil. If you don't have a vanilla bean it's ok. The vanilla just brings out the sweet flavor a little bit.
3. While the milk is simmering, combine the egg whites, extracts (or whatever flavorings you choose), sweetener, and the salt. Try not to whisk quickly since you don't want the egg whites to foam. I use two forks, and scissor the tongs together to try to break up the membrane in the egg whites. Try to combine all of the ingredients as best as possible as you want to eliminate lumps in the final custard.
4. Once the surface of the warmed milk has begun to shimmer, turn the heat off and allow to cool a bit so as not to cook the eggs.
5. Pour the cooled milk mixture through a strainer into the egg mixture and mix together gently. Rinse the vanilla bean and save for future use. Note: You may want to pour the custard mixture through a fine sieve or collander several times to discard some of the larger chunks of egg membrane and other various lumps and irregularities.
6. Once the mixture is strained to your satisfaction, evenly distribute it into the four ramekins and fill the pan up to halfway up the sides of the ramekins with water.
7. Cover loosely with foil and Bake for about 40-50 minutes. Watch them closely, and do not overbake. When done, the custards should still be kind of wobbly in the center. The less time they bake the softer your custard will be, and because of the egg white substitution baking them too long will cause the custard to "Curdle."
8. Once done, Remove the pan from the oven and allow the ramekins to cool in the water bath. Cover with plastic wrap and refrigerate for at least 2 hours.
9. To serve: In a small bowl, mix together the sugar and brown sugar to make your brulee sugar. Remove the ramekins from the fridge and sprinkle a teaspoon of the mixture evenly on the top of each custard. If you have a culinary torch, use it to caramelize the brulee sugar. Try to caramelize the sugar quickly and evenly so the custards remain cool. If you don't have a culinary torch, a preheated broiler or salamander will work fine. Just place the custards as close to the flame as possible for about 30 seconds or so. Watch closely, and do not over broil or the custards and the sugar will burn. :(.
10. Keep in mind that this dessert will have a slightly grainy texture as compared to a typical creme brulee recipe, but this one's actually ok for a night time treat -- even if you're watching your waistline! :) Have fun and enjoy!
Title: Unlawfully Rich Butterscotch Sauce
Ingredients:
- 1 light brown sugar
- 1/4 butter
- 1/2 heavy cream
- 1/4 hazelnut extract
Instructions:
1. In a small, heavy saucepan combine all the ingredients except for the pure extract, if using.
2. Cook over medium heat, stirring constantly for about 5 minutes or until the brown sugar dissolves. Be careful that the sauce DOES NOT burn. If necessary, reduce heat to avoid burning.
3. Remove pan from heat, add the optional pure extract if using, and whisk well. Serve warm.
Title: Toffee Bits Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 3/4 margarine
- 3/4 granulated sugar
- 1 light brown sugar
- 2 vanilla extract
- 1 eggs
Instructions:
1. Heat oven to 350 degrees. Lightly grease cookie sheet.
2. Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits.
3. Drop by rounded teaspoons onto prepared cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Title: Basic Sugar Cookies
Ingredients:
- 2 butter
- 6 flour
- 2 1/2 sugar
- 3/4 salt
- 3 eggs
- 4 milk
- 1 1/2 vanilla
Instructions:
1. Divide dough in half (or sixths). Chill 1 hour.
2. Roll out half of dough 1/8 to 1/4 inch thick. Cut out cookies in desired shapes.
3. Use greased cookie sheet. Bake at 375 degrees Fahrenheit for 12 minutes.
Title: Chocolate Pound Cake
Ingredients:
- 1/2 butter
- 1/2 shortening
- 3 sugar
- 5 eggs
- 3 flour
- 1/4 salt
- 1/2 baking powder
- 1/2 milk
- 1 1/4 vanilla
- 1
Instructions:
1. Cream butter and shortening together in large bowl.
2. Gradually add sugar.
3. Add eggs, one at a time.
4. Sift flour, salt, baking powder and cocoa together.
5. Gradually add to butter and shortening mixture.
6. Add milk and vanilla.
7. Bake at 325 degrees for 1 hour and 25 minutes in greased and floured pans.
8. Makes 2 loaves or 1 tube pan.
Title: Charishma's Tasty Home Made Nutella
Ingredients:
- 1 1/2 hazelnuts
- 2 coconut oil
- 2 honey
- 1/4 sea salt
- 1/2 water
- 1/4 - 1/3
Instructions:
1. Process hazelnuts in a blender or a food processor on high power until they begin to form a smooth nut batter.
2. Then melt the coconut oil and cacao paste in a double boiler.
3. Stir in the honey smoothly.
4. Add the above prepared mixture to the hazelnut batter.
5. Fold in salt.
6. Blend all of these together until very smooth. You will need to add water to get the desired consistency of nutella.
7. Enjoy nutella on bread and keep making more.
Title: Raspberry Cream Torte
Ingredients:
- 1 confectioners' sugar
- 1 fresh raspberry
- 1
- 1/3
- 1
- 1/2
Instructions:
1. If you are making your own angel food cake, prepare and bake as usual. If using a prepared angel food cake slice horizontally in half. Additional layers can be added, but I like to keep it simple.
2. Combine and fold gently the thawed whipped topping, yogurt, and confectioner's sugar or Splenda. Frost the bottom layer and thinly spread raspberry preserves, if desired.
3. Place the top of the cake on and frost the rest of the cake. Garnish with fresh raspberries. If desired, warm the remaining preserves in the microwave until the constistancy is spreadable and stroke or swipe the melted preserves around the sides of the cake with a clean paint brush or pastry brush.
Title: Toasted Coconut
Ingredients:
- 1 coconut
- 1 unsweetened flaked coconut
Instructions:
1. Preheat oven to 400 degrees F.
2. Place coconut on baking sheet and place in oven.
3. Stir every 45-60 seconds until coconut turns a light brown. (Cooking time varies based on your oven).
4. Once light brown remove from oven, cool and enjoy in your toasted coconut recipes.
Title: Eierkoeken
Ingredients:
- 4 eggs
- 280 sugar
- 300 flour
- 1 baking powder
- water
- icing sugar
Instructions:
1. Preheat oven to 350 F/180°C.
2. Beat the eggs with the sugar until the crystals have dissolved.
3. This may require the addition of a little warm water.
4. Add vanilla.
5. Add sifted flour and baking powder.
6. The dough should be the right consistency for piping.
7. If it is too stiff add a little warm water but this should not be runny.
8. Pipe small round shapes on a cookie sheet lined wih baking paper, dust with icing sugar and bake for 15-20 minutes.
Title: Spice Cake
Ingredients:
- 2 all-purpose flour
- 5 baking powder
- 2 cinnamon
- 1 salt
- 1/2 ground cloves
- 1/2 butter
- 1 margarine
- 2 granulated sugar
- 1 mashed potatoes
- 4 pecans
- 4 raisins
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour 2 9" round cake pans or 1 9x13" pan.
3. Stir together the flour, cocoa, baking powder, cinnamon, salt, and cloves.
4. In a large bowl, with electric mixer at med.
5. speed, cream the butter and sugar together; beat in mashed potato and egg yolks until light and fluffy.
6. At low speed, gradually beat in flour mixture until well combined.
7. With mixer set at high speed, beat egg whites until stiff peaks form; gently fold into batter.
8. Stir in nuts and raisins.
9. Turn batter into pans.
10. Bake for 40 minutes, or until wooden pick inserted in center comes out clean.
11. Note: If using the 9x13" pan, you may have to go 5-10 minutes longer.
12. Frost with your favorite frosting.
Title: Baked Pears With Chocolate Sauce and Pomegranate Seeds
Ingredients:
- 4 Anjou pears
- 1/8 ground cinnamon
- 1 margarine
- 1/3 water
- 1/2 bittersweet chocolate chips
- 2 half-and-half
- 1 half-and-half
- 1/2 pomegranate seeds
Instructions:
1. Heat oven to 350°F Sprinkle pears with cinnamon and place, cut side up, in a baking dish. Place 1 piece of margarine in the core cavity of each pear. Add water to dish and bake pears until tender, about 1 hour, basting with water one halfway through. Remove from oven and cool slightly. Slice each pear lengthwise into thin slices and fan out on dessert plates.
2. Heat chocolate and half-and-half in a small saucepan over medium-low heat, stirring constantly, until melted and well combined, 1 to 2 minutes. Using a large spoon, drizzle chocolate sauce decoratively over pear slices. Sprinkle with pomegranate seeds and serve.
Title: Magnolia Bakery's Red Velvet Cupcakes
Ingredients:
- 3 1/2 cake flour
- 3/4 unsalted butter
- 2 1/2 sugar
- 3 eggs
- 6 vanilla extract
- 3 salt
- 1 1/2 buttermilk
- 1 1/2 cider vinegar
- 1 1/2 baking soda
- 1 1/2 all-purpose flour
- 1 1/2 milk
- 6 unsalted butter
- 2 sugar
- 2 vanilla extract
- 2
Instructions:
1. Preheat oven to 350. Grease and lightly flour 2 cupcake pans(24 cupcakes).
2. To make the batter: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time,beating well after each addition. In a small bowl, whisk together the red coloring, cocoa, and vanilla. Add to the batter and beat well.
3. In a measuring cup, stir the saltinto the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
4. Divide the batter among the prepared pans. Arange the oven racks in upper and lower thirds of the oven and bake the cupcakes, switching postions of the pans half through baking, until a tester comes out clean, about 20 minutes. Cool cupcakes in pan 10 minutes, then remove from pan and cool completely on rack before icing.
5. Creamy Vanilla Frosting.
6. In medium-size saucepan, whisk the flour into milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
7. In large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy.Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
8. Add cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes ( no less and no longer- set a timer!) Use immediately.
Title: Smörkranser - Butter Wreath Cookies
Ingredients:
- 1 egg
- 1/8 salt
- 1/2 sugar
- 1/2 vanilla
- 1/3 flour
- 2 butter
- 3/4
Instructions:
1. Preheat oven to 400°F.
2. Beat egg, salt and sugar together until fluffy and sugar is completely dissolved.
3. Add vanilla and almonds and blend well.
4. Add flour and butter, kneading it when stiff enough to handle.
5. Force through a spritz cookie press onto a cookie sheet.
6. Bake for 8 to 10 minutes or until golden brown.
Title: Everything But the Kitchen Sink Cake
Ingredients:
- 18 1/4 milk
- 2/3 butter
- 1/2 eggs
- 1 granny smith apple
- 3 craisins
- 1 dried cherries
- 1/2 white chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour bundt pan, I use Bakers Joy baking spray.
3. Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
4. Then beat on medium speed for 4 minutes.
5. Fold in all other ingredients until well mixed.
6. Pour into prepared bundt pan.
7. Bake for 50 minutes or until toothpick inserted into cake comes out clean.
8. Cool in pan on wire rack for 15 minutes.
9. Invert and remove cake from pan onto wire rack.
10. Cool completely.
11. Dust with confectioners sugar.
Title: Chocolate-Dipped Pecans
Ingredients:
- 4 -6 pecan halves
- 25 -30
Instructions:
1. Microwave chocolate morsels in a microwave-safe bowl on high for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals.
2. Dip half of each pecan in melted chocolate; place on a wax paper-lined baking sheet.
3. Let cool completely.
4. Store in a single layer in an airtight container for up to 2 days.
Title: Mincemeat and Apple Dessert
Ingredients:
- 4 tart apples
- 1 -2 walnuts
- 1/2 dates
- 1/2 cranberry juice
- 1/2 light brown sugar
- 1/3 ground cinnamon
- 1 ground nutmeg
- 1/2 salt
- 1/4 unsalted butter
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees F, & butter a 9" square baking dish.
2. Spread half the apple slices in the baking dish.
3. Combine mincemeat, nuts, dates & chocolate chips, then spread mixture over apples.
4. Pour cranberry juice over the mincemeat layer, then cover that with the remaining apple slices.
5. In a bowl, combine brown sugar, cinnamon, nutmeg, salt & butter, mixing with fingertips until crumbly.
6. Sprinkle over apples in baking dish.
7. Bake 55-60 minutes, or until apples are tender.
8. Serve warm with whipped cream or ice cream.
Title: Key Lime Pie - Copycat Recipe from Pappadeaux Restaurant
Ingredients:
- 3/4 graham cracker crumbs
- 1/2 brown sugar
- 1/4 butter
- 1 butter
- 3 sweetened condensed milk
- 5 key lime juice
- 2 heavy cream
- 2 lime slice
Instructions:
1. In a bowl, combine crumbs, brown sugar and melted butter. Press mixture 1/4 - 1/2 inch thick on bottom and sides of 10x2 inch pan. In another bowl,mix condensed milk, egg yolks and lime juice. on low speed of mixer until well blender. It should be creamy color and slightly thickened - about 2 minutes.
2. Pour into prepared pan and bake in 350 degree over 18-24 minutes (pressing surface lightly with finger should leave a mark) Remove from oven and let cool. Refrigerate 6-8 hours before serving. Remove sides from springform pan. Garnish with whipped cream and fresh lime slices.
3. The butter amount is 1/4 cup plus 1 Tablespoon.
Title: Green Tea Cream Cheese Frosting
Ingredients:
- 12 low-fat cream cheese
- 1/4 butter
- 4 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment paper.
3. Beat butter and cheese at medium speed until creamy.
4. Add half of the sugar, the green tea powder, and the vanilla. Beat until combined.
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.
Title: Pecan Pear Torte
Ingredients:
- 15 butter
- 18 1/4 eggs
- 1/2 vanilla extract
- 3 pecans
- 1 fresh pears
- 1/2 pecan halves
- 8
- 2/3
- 2
- 1/3
Instructions:
1. Drain canned pears, reserving liquid; Puree the pears in a blender then add enough reserve liquid to measure 1 cup.
2. In a large mixing bowl, combine the cake mix, butter, eggs, vanilla, chopped pecans and pear puree; beat on low speed for 30 seconds.
3. Beat on medium speed for 2 minutes.
4. Pour into two greased and floured 9-inch round baking pans.
5. Bake at 375 for 20-25 minutes or until a toothpick inserted into the center comes out clean.
6. Cool for 10 minutes befor removing cake from pans then finish cooling completely on wire racks.
7. Once cool and ready to assemble: fold whipped topping into 1/3 cup butterscotch topping in a small mixing bowl.
8. Place one layer cake on a serving plate, then spread top surface with half of the filling; top with half of the chopped pears.
9. Drizzle with 2 tablespoons of butterscotch topping.
10. Place second cake on top and repeat layers.
11. Arrange pecan halves on top of cake; Drizzle with remaining butterscotch topping.
12. Refrigerate until ready to serve.
Title: Double-Dunk Chocolate-Coconut Cupcakes
Ingredients:
- 1 1/4 cake flour
- 3/4 baking powder
- 1/4 salt
- 1/4 unsalted butter
- 1/2 sugar
- 1 1/2 eggs
- 3 buttermilk
- 1/2 unsalted butter
- 3/4 confectioners' sugar
- 1 unsweetened flaked coconut
- 1/2
- 3/4
- 1 1/2
Instructions:
1. Make the cake: Preheat oven to 350 degrees. Lightly coat a 12-slot muffin tin with vegetable spray.
2. Into a large bowl, sift the flour, cocoa, baking powder, and salt together--three times.
3. In a mixing bowl, beat the butter and sugar at high speed for 15 seconds, until combined. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes. With the mixer on low, beat in half of the flour mixture, then the buttermilk, and finally the other half of the flour mixture.
4. Fill the cups of the muffin tin 2/3 full with the batter. Bake for 16 minutes or until the center springs back when lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool.
5. Make the frosting: In a large bowl, whisk together the coffee, butter, cocoa and confectioners' sugar. Remove the cupcakes from the tin. Dip them into the chocolate syrup to coat the sides thoroughly, then roll in the coconut.
Title: Chocolate Hazelnut Crinkle Biscuits
Ingredients:
- 2/3 hazelnuts
- 2 sugar
- 180 bittersweet chocolate
- 2 3/4 flour
- 2 baking powder
- 2 salt
- 3/4 cinnamon
- 1 butter
- 1/2 brown sugar
- 1 1/2 eggs
- 2 milk
- 1/4 vanilla bean paste
- 1 icing sugar
- 3/4
Instructions:
1. Put oven rack in middle position and preheat oven to 350°F
2. Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes. Remove from oven (turn oven off), then wrap hazelnuts in a kitchen towel and rub to remove any loose skins. Cool nuts completely.
3. Pulse nuts with granulated sugar in a food processor until finely chopped.
4. Melt chocolate in top of a double boiler, stirring until smooth. Remove bowl from heat and set aside.
5. Sieve flour, cocoa powder, baking powder, and salt in a bowl.
6. Beat butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes.
7. Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined.
8. Add milk and vanilla, beating to incorporate. Reduce speed to low and add flour mixture, mixing until just combined.
9. Stir in nut mixture. Cover bowl with plastic wrap and chill dough until firm, 2 to 3 hours.
10. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F Line 2 large baking sheets with parchment paper.
11. Sift confectioners sugar into a bowl. Halve dough and chill 1 half, wrapped in plastic wrap.
12. Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled. Roll balls, 3 or 4 at a time, in confectioners sugar to coat generously and arrange 2 inches apart on lined baking sheets.
13. Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total.
14. Transfer cookies (still on parchment) to racks to cool completely.
Title: Chocolate Bread Pudding Soufflés
Ingredients:
- 1/4 sugar
- 3 ground cinnamon
- 1/2 nonfat milk
- 1 1/3 vanilla
- 1/2 butter
- 1 1/2 margarine
- 1 all-purpose flour
- 2 sugar
- 3 sugar
- 3
- 2
Instructions:
1. To prepare the souffle cups, tear off four pices of foil 4 inches long. Split each foil strip in half; lightly spray each of the strips with cooking spray and coat top quarter of piece of foil with 1/4 teaspoon of sugar. Place foil strips around ungreased soufflé dishes, sugar side facing in, extending 1 inch above dishes. Secure foil with tape. Set dishes aside.
2. Stir together the 1/4 cup sugar, cocoa and cinnamon in a small-medium bowl. Add 2/3 cup of the milk and vanilla. Stir in bread cubes; set aside.
3. In a small saucepan melt the butter. Stir in the flour to form a light paste. Add remaining 2/3 cup milk and cook over medium-low heat until the milk is thickened and bubbly. Remove from heat.
4. In a large mixing bowl beat egg yolks for five minutes or until thick and lemon colored. Gradually stir in flour and milk mixture. Then, fold in the bread mixture.
5. In a large mixing bowl beat egg whites until soft peaks forum (tips curl). Gradually incoprorate 3 tablespoons sugar, beating until it reaches the stiff peak stage (straight tips). Gently fold bread mixture into beaten egg whites. Divide among prepared soufflé dishes.
6. Bake in a 350*F oven for 20 to 25 minutes or until a knife inserted near center comes out clean.
7. Serve immediately.
Title: Traditional Bread and Butter Pudding
Ingredients:
- 300 heavy cream
- 1 ground nutmeg
- 450 milk
- 1 vanilla essence
- 6 caster sugar
- 75 unsalted butter
- 6 sultanas
- 50 currants
- 25
Instructions:
1. Place the cream, milk and vanilla essence in a saucepan and bring almost to the boil.
2. In a bowl, whisk together the egg yolks and sugar until pale, then gradually pour in all the warm cream mixture, whisking as you pour.
3. Remove the crusts from the bread, spread each slice generously with butter, then cut in half diagonally.
4. Grease an ovenproof dish and place some of the bread slices in the bottom, sprinkle with some of the sultanas and currants, then continue layering up the bread and fruit.
5. Pour the warm custard through a fine sieve onto the bread and sprinkle with the ground nutmeg.
6. Place the dish in a roasting tin half filled with hot water and bake for about 45 minutes until the pudding is lightly set.
7. Serve warm.
Title: John Master's Mincemeat
Ingredients:
- 1 1/2 beef
- 1 1/2 pork
- 1/2 suet
- 2 seedless raisins
- 2 currants
- 2 sugar
- 1 brown sugar
- 2 oranges
- 2 lemons
- 1/2 citron
- 2 apples
- 1 molasses
- 2 ground cloves
- 3 cinnamon
- 3 ginger
- 1 nutmeg
- 1 cider
Instructions:
1. In a large stock pot cook the beef, pork, and suet until tender.
2. Mince or grind through a food grinder.
3. In a saucepan cook the raisins and currants until tender in water to cover.
4. Drain.
5. finely chop the oranges, lemons, citron, and apples, or grind through a food grinder.
6. In a large saucepan combine the meat, raisins and currants, and remaining ingredients.
7. Simmer together in water to cover for 12 minutes.
8. Put into sterile jars and seal while hot.
9. To make pie, fill an unbaked pie shell with about 3 cups of mincemeat.
10. Cover with a top crust.
11. Bake in a 425 oven for 15 minutes.
12. Reduce the temp to 375 and continue to bake for 35 minutes.
Title: Irish Whiskey Cake
Ingredients:
- 1 seedless raisin
- 1 1/2 cold water
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1 1/2 flour
- 2 baking powder
- 1 baking soda
- 1/4 ground cloves
- 1/4 ground nutmeg
- 1 allspice
- 1 walnuts
- 1/4 butter
- 1/4 powdered sugar
- 3 1/2 egg
- 1
- 1/4
Instructions:
1. Preheat oven to 350. Grease two 8-inch round cake pans. Line with wax paper.
2. Place raisins in small saucepan, cover with water, and bring to boil. Simmer for 20 minute Drain thoroughly. Reserve 1/4-cup of raisin-water, allow to cool.
3. Beat butter until soft. Gradually beat in sugar, until light and fluffy. Add egg, beat until blended.
4. Sift flour with baking powder, baking soda, spices and salt. Fold into butter mixture, alternately with reserved liquid. Stir in raisins, walnuts, and whiskey. Turn into pans, bake for 30-35 minutes.
5. Beat icing ingredients until fluffy. Spread between layers and on top & sides of cooled cake. Garnish with walnut halves, if desired.