lumicero/recipes-ing2inst huggingface dataset:
Title: Cranberry Cheese Danish
Ingredients:
- 2 cream cheese
- 12 powdered sugar
- 1/2 cornstarch
- 3 1/2 egg
- 1 large-curd cottage cheese
- 1/2 cranberry sauce
- 1
Instructions:
1. Preheat oven to 375°F
2. Line 12x18x1-inch baking sheet with parchment paper.
3. Unroll both tubes of dough; arrange side by side in pan (some of dough may hang over 1 long edge).
4. Press to seal all seams to form 1 large piece and cover pan bottom.
5. Beat cream cheese, 1/2 cup sugar, 2 1/2 tablespoons cornstarch, and egg yolk in medium bowl to blend.
6. Mix in cottage cheese.
7. Mix cranberry sauce and remaining 1 tablespoon cornstarch in small bowl until cornstarch dissolves.
8. Spread cheese filling lengthwise over left half of dough, leaving 1-inch plain dough border on top, bottom, and left edges.
9. Top cheese with cranberry filling.
10. Using parchment as aid, fold plain dough over, enclosing filling; peel back paper.
11. Seal dough edges.
12. Cut several diagonal slits in top of dough.
13. Beat egg white until frothy; brush over top.
14. Bake until cooked through, about 35 minutes.
15. Dust with more sugar and cool.
16. Serve warm or at room temperature.
Title: Brownie Torte
Ingredients:
- 2 eggs
- 3 water
- 2/3 heavy cream
- 2/3 brown sugar
- 1 instant coffee
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together cake ingredients until smooth.
3. Grease and flour 2 10"-diameter round pans, line them with wax paper which has also been greased and floured.
4. Bake for 23 minutes at 350 degrees.
5. Chill for one hour.
6. For frosting:
7. Chill a mixing bowl and, with an electric mixer, beat cream until it begins to thicken.
8. Then, while mixing, gradually add sugar and coffee. Continue beating until stiff.
9. Place one pan of brownies on a cake plate and use just short of half the frosting to ice the top and sides.
10. Then, place other pan of brownies on top of first layer and use remaining icing on top and sides of the cake.
Title: Cherry, Almond & Vanilla White Cake
Ingredients:
- 2 1/4 cake flour
- 1 vanilla extract
- 6 sugar
- 2 baking powder
- 1 salt
- 1 3/4 unsalted butter
- 4 cherry pie filling
- 1 vanilla extract
- 12 cornstarch
- 21 water
- 1 cream cheese
- 1 butter
- 1 powdered sugar
- 2 vanilla extract
- 12
- 6
- 4
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees. Prepare 9-inch cake pans by buttering, flouring and lining with parchment paper rounds. (Or use recipe #452719 for an easier liner.).
2. Pour milk, egg whites, almond and vanilla extracts into a glass bowl and mix with a fork until combined.
3. Mix flour, sugar, baking powder and salt in the bowl of an electric mixer at slow speed. Add butter and beat at slow speed until mixture forms moist crumbs, Add all but ½ cup of the milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Scrape down sides of bowl and then beat for about 30 seconds more.
4. Divide batter evenly among three cake pans. Bake 25 minutes or until a cake tester comes out clean when inserted in the center.
5. Let cakes rest for 10 minutes. Loosen from the side of the pan and and invert onto a wire rack. Remove parchment paper or wax paper. Cool completely.
6. To make cherry filling, cook cherry pie filling over medium heat in a saucepan until warm. Add one teaspoon almond extract and cook five minutes more, stirring carefully. Mix cornstarch and water in a small bowl and add just enough to thicken the cherries, stirring constantly so no clumps form. Remove from heat and cool.
7. To make frosting, beat together cream cheese, butter and vanilla. Gradually add the powdered sugar, mixing until all is incorporated.
8. To assemble, top one layer of cake with a thin layer of frosting. Then spoon a layer of cherries on top. Top with next layer of cake and repeat the process until assembled. Frost top and sides of cake.
Title: Creamy Orange Frosting
Ingredients:
- 1 confectioners' sugar
- 3/4 butter
- 2 fresh lemon rind
- 1 fresh lemon juice
- 1/4
- 1
Instructions:
1. In large mixing bowl, cream the sugar and butter together with an electric mixer until fluffy and smooth.
2. Add the citrus rinds and juices and beat until the frosting is very smooth.
Title: Emeril's Chocolate Peanut Butter Pie
Ingredients:
- 1 1/2 graham cracker crumbs
- 1 unsalted butter
- 4 granulated sugar
- 6 cream cheese
- 4 confectioners' sugar
- 1/4 milk
- 2 heavy cream
- 4 peanuts
- 2/3 half-and-half
- 1 pure vanilla extract
- 1/4 unsalted butter
- 3/4
- 8
- 1/4
- 1
Instructions:
1. Preheat the oven to 375ºF. Combine the graham cracker crumbs, Oreo cookie crumbs, butter, and 4 tablespoons of the granulated sugar in a medium bowl. Stir to thoroughly combine. Press the mixture firmly into a 9-inch pie pan and bake for 15 minutes. Remove the pan from the oven, let the crust cool completely, then wrap it with plastic wrap and place the pan in the freezer for at least 1 hour and for up to 2 weeks. Allow the crust to come to room temperature before filling.
2. Combine the cream cheese, confectioners' sugar, and milk in a large bowl. Beat with an electric mixer until well blended and smooth, about 1 minute on medium speed. Add the melted chocolate and the peanut butter and continue to blend for another minute on medium speed. Combine the cream with the remaining 2 tablespoons granulated sugar in another medium bowl. Beat with a whisk or electric mixer until stiff peaks form.
3. Gently fold the whipped cream into the chocolate and peanut butter mixture until thoroughly incorporated and smooth. Pour the filling into the pie crust. Smooth the top of the pie with a spatula, cover, and refrigerate for at least 4 hours before serving.
4. To serve, use a hot wet knife to slice the pie into 8 portions. Garnish with the peanuts and drizzle with the Rich Chocolate Sauce.
5. Rich Chocolate Sauce:
6. In a small heavy saucepan, bring the half-and-half to a bare simmer over medium-low heat. Remove from the heat. Place the chocolate in a medium heatproof bowl. Whisk the half-and-half slowly into the chocolate. Add the vanilla and butter to the sauce and whisk until the butter is completely incorporated. The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.
Title: Blackberry Crisp
Ingredients:
- 1 blackberry
- 1 lemon juice
- 1/3 sugar
- 2 cornstarch
- 1 flour
- 2/3 sugar
- 1 1/2 butter
- 1 1/2
- 4
Instructions:
1. Stir blackberries, lemon juice, corn starch, and 1/3 cup of sugar in a bowl with a spatula and set aside.
2. Crush almonds and ginger snaps.
3. Mix almonds, ginger snaps, flour, remaining sugar.
4. Cut the butter into the dry ingredients with your fingers until uniform and crumbly.
5. Mix 1/2 cup of the crisp topping into the blackberries with a spatula.
6. Pour blackberries and their juice into a greased baking dish.
7. Top blackberries with remaining crisp mixture.
8. Bake at 350 degrees for 45 minutes.
9. Allow 15 minutes to cool before eating.
Title: Boca Negra (Bourbon Chocolate Cake)
Ingredients:
- 1 white chocolate
- 12 Bourbon
- 1/4 sugar
- 1 1/3 Bourbon
- 1/2 bittersweet chocolate
- 12 unsalted butter
- 1 eggs
- 5 flour
- 1 1/2
Instructions:
1. Heat the cream in a saucepan until small bubbles form around the edge. Meanwhile, put the white chocolate in a food processor or in a blender container. Pour the cream over the chocolate; process until completely smooth. Add the Bourbon; taste and add up to a tablespoon more if you like.
2. Pour into a container with a tight-fitting lid; refrigerate 8 hours. (The cream can be kept in the refrigerator for a week or frozen for up to a month; thaw overnight in refrigerator.).
3. Heat oven to 350 degrees.
4. Lightly butter a 9-inch round cake pan; line the bottom with buttered parchment or wax paper. Put the cake pan in a shallow roasting pan; set aside.
5. For the cake, heat the sugar and Bourbon to a full boil in a small saucepan over medium-high heat. Cook to a syrup, about 2 minutes.
6. Place the chocolate in a food processor; pour the syrup into the work bowl. Process until the mixture is completely blended, about 12 seconds.
7. Add the butter, in pieces, with the machine running.
8. Add the eggs, one at a time.
9. Add the flour. Process until smooth, about 15 seconds.
10. Transfer the batter into the prepared pan.
11. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan.
12. Bake until the top is dry, about 30 minutes. Remove the cake pan from its water bath; wipe the cake pan dry.
13. Cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment.
14. Quickly but gently invert again onto a serving platter; remove the plastic. Serve the cake warm or at room temperature with the chilled white chocolate cream.
Title: My Mum's Signature New Year Cake
Ingredients:
- 3 eggs
- 1 1/2 white sugar
- 1 1/2 sour cream
- 1 1/2 baking soda
- 3 cornstarch
- 1 1/2 flour
- 3 cocoa powder
- 3 semolina
- 2 milk
- 1 lemon
- 1 white sugar
- 250 -300 butter
- 3 cocoa powder
- 2 sour cream
- 75 white sugar
- 100 butter
Instructions:
1. Beat eggs and sugar.
2. Mix sour cream with baking soda, then add to the egg and sugar mix.
3. Gradually add cornstarch, flour and cocoa powder, mixing well in the process so that there are no lumps.
4. Divide the batter into two equal parts. Pour one part into a rectangular baking dish (mine is 30x23 cm) and put it into oven preheated to 200°C.
5. Bake until pick comes out clean, approximately 30-40 min (it will rise in the process).
6. Remove from the dish while hot and cut into two parts horizontally, so that you have two thinner layers.
7. Bake and cut the remaining batter similarly.
8. Allow the layers to cool completely before adding the filling.
9. To make the filling: Heat milk in a saucepan.
10. When it is close to boiling, gradually stir in semolina. Keep stirring to prevent lumps.
11. Let it come to boil and boil for about 5 minutes (keep stirring!).
12. After that, take the saucepan off from the stove and cover. Let it sit covered for 10-15 min., then uncover and let cool.
13. When it is completely cooled (otherwise the butter will melt and ruin everything), add butter (it should be taken out of the fridge an hour or two in advance so it is soft) and white sugar. Beat with a mixer.
14. Grate a medium-sized lemon (yes, entire lemon, not just peel) and add to the filling. Mix well.
15. Assembling: Put one cake layer on a serving plate and spread a generous portion of the filling over it. Cover with another layer and repeat.
16. The top layer is not covered with filling. Use topping instead. Hint: if you are too tired to make the topping, you can simply melt milk chocolate and use it instead, but the original topping tastes better, in my opinion.
17. To make the topping: Put cocoa powder, sour cream, sugar and butter in a saucespan and heat until melted.
18. Pour the topping over the cake, letting it to slightly flow down on the sides.
19. Let the cake set in the fridge for an hour, and it is ready to be served.
20. Additional notes; a) The cake can easily live in the fridge for up to three days, so it can be made in advance. b) The filling and topping are usually not used up completely, but I've never tried to change the proportions for fear of ruining my cake. Anyway, leftovers are very yummy on their own, so you'll find use for them :).
Title: Low-Carb Cream-Filled Strawberries
Ingredients:
- 18 fresh strawberries
- 1 milk
- 1 sugar-free instant vanilla pudding mix
- 2 sugar-free instant vanilla pudding mix
- 1/4 heavy whipping cream
- vanilla extract
Instructions:
1. Remove stems from strawberries.
2. Cut a deep "X" in the top of each berry.
3. Spread berries apart.
4. In a bowl, whisk milk and pudding mix for 2 minutes.
5. Fold in WHIPPED cream and vanilla extract.
6. Pipe or spoon about 5 teaspoons into each berry.
7. Chill until serving.
Title: Soft Egg Custard
Ingredients:
- 0.5 sweetened condensed milk
- 1 1/2 hot water
- 1/4 sea salt
- 3 eggs
- 1 vanilla extract
Instructions:
1. Combine Eagle Brand, water and salt in top of double boiler; gradually stir in eggs.
2. Cook over simmering water, stirring constantly, until mixture coats a spoon, about 20 minutes.
3. Remove from heat at once. Cool quickly in a pan of cold water.
4. Stir in vanilla. Pour into 4 dessert dishes. Chill.
Title: Warm Apple and Cinnamon Cake
Ingredients:
- 225 self raising flour
- 1 baking powder
- 75 butter
- 150 caster sugar
- 1/2 lemon, zest of
- 1 egg
- 150 milk
- 2 cooking apples
- 1/2 butter
- 25 pecans
- 25 granulated sugar
- 50 ground cinnamon
- 1
Instructions:
1. Generously butter and line a 12 X 8 X 1 inch baking tin. Preheat oven to 180*C/350*F.
2. Peel, core and thinly slice the apples and toss in the lemon juice. Set aside.
3. Sift the flour and baking powder into a bowl. Add the butter pieces and rub in until the mixture resembles fine crumbs. Stir in the caster sugar and the grated lemon zest.
4. Combine the egg and milk, mixing with a fork to break up the egg. Add to the dry ingredients, stirring with a wooden spoon to combine, then beat for 1 minute to get a soft cake batter. Turn the mixture into the prepared tin and spread evenly over the base.
5. Brush the cake batter with the melted butter. Top with the apple slices in neat overlapping rows to cover all the batter. Scatter with the pecans, if using. Mix the granulated sugar and cinnamona nd sprikle evenly over the whole surface. Bake for 40 minutes.
6. REmove from the oven and allow to cool for 10 to 15 minutes. Cut into squares and serve warm with ice cream.
Title: Bete Noire Avec Du Miel (With Honey)
Ingredients:
- 5 ghee
- 1 honey
- 12
- 1 1/3
Instructions:
1. Preheat the oven to 350 degrees, with the rack in the center of the oven.
2. Crack the eggs into a measuring cup or bowl with a spout and set aside.
3. Cut the ghee into little pieces while cool, then allow to warm to room temperature.
4. Spread some extra ghee in a 10" porcelain torte pan.
5. Locate a larger pan to use for a water bath. Place this pan in the oven and add some water to it.
6. Put the chocolate in a food processor and process until it is in tiny pieces.
7. Put the honey in a small saucepan and bring to a rolling boil.
8. Turn the food processor on and add the boiling honey to the chocolate.
9. Add the ghee (ghee must not be cold! Room temperature or melted is fine) to the processor piece by piece.
10. Pour the eggs in one at a time.
11. Process only until this mixture is very smooth.
12. Pour the batter into the prepared pan and place in the water bath.
13. Bake for 25 - 30 minutes.
14. When done remove from water bath and let cool in its pan on a rack.
15. It is ready to serve.
16. Notes: I like to undercook this (20 minutes in my oven), let it cool then stick it in the refrigerator and warm just to room temperature before serving - it has the texture and taste of truffles!
17. This can easily be frozen either whole or in slices.
Title: Hays' Family Pumpkin Bars
Ingredients:
- 1 eggs
- 4 sugar
- 1 2/3 cinnamon
- 2 pumpkin
- 1 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 1 cream cheese
- 1 butter
- 1/2 vanilla
- 1 powdered sugar
- 2
Instructions:
1. Beat together oil, eggs, sugar, cinnamon and pumpkin until light and fluffy.
2. In separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into pumpkin mixture.
3. Spread batter into ungreased 9x13 pan. Bake at 350°F for 25-30 minutes. Let cool.
4. Beat together cream cheese, butter, vanilla and powdered sugar until smooth, spread onto cooled cake.
5. Cut into bars and serve!
Title: Mama Cindy's Chocolate Pound Cake
Ingredients:
- 1 butter
- 1 1/2 shortening
- 3 sugar
- 3 cake flour
- 1/2 baking powder
- 1 eggs
- 1/2 milk
- 5
- 1 1/4
Instructions:
1. Cream shortening, butter, sugar.
2. Add eggs (1 at a time).
3. Sift cocoa, baking powder and flour all together.
4. Add a portion of the dry ingredients alternating with milk until all have been added.
5. Put in greased and floured tube pan.
6. Bake for 1 hour 15 minutes at 325 degrees.
Title: Ma's Lemon Cake
Ingredients:
- 1 eggs
- 4 water
- 3/4 powdered sugar
- 3/4 lemon juice
- 1
- 5
Instructions:
1. Ignore the directions on the cake mix box.
2. Place the yellow cake mix, eggs, oil, water, lemon flavoring, and lemon gelatin in a large bowl. Stir until well mixed.
3. Transfer your batter to a well greased bundt pan.
4. Bake at 325 degrees Fahrenheit for 40 minutes.
5. Turn it upside down onto your platter.
6. While the cake is cooking whisk the powdered sugar and lemon juice for the icing; and pour it on hot.
Title: Taco Cookies With Fresh Fruit
Ingredients:
- 2/3 sugar
- 1/2 butter
- 2 water
- 2 eggs
- 1/2 vanilla extract
- 1/3 all-purpose flour
- 1/3 sugar
- 3 butter
- 2 milk
- 1
- 3
- 1/4
Instructions:
1. Preheat the oven to 325.
2. For the tacos; grease and flour three large cookie sheets.
3. Cover the bakc spines of two 5/8 inch-thick books with foil. Stand each book, spine up, between two additional books.
4. In large mixing bowl, combine the sugar, butter, water, eggs and vanilla. Beat until smooth. Gradually beat in flour and cocoa.
5. Spoon 2 measuring tablespoons batter for each taco onto prepared cookie sheets, making 3-4 tacos per sheet. Spread batter into 4-inch circles.
6. Bake 15 minutes. Immediately remove tacos from cookie sheets; drape two tacos, side by side, over each prepared book. Press gently to fold.
7. Cool; remove from books. Repeat with remaining batter.
8. For filling; combine fruit and sugar. In a small bowl, beat cream until stiff peaks form.
9. For chocolate sauce; in a small saucepan over low heat, melt semi-sweet chocolate with butter and milk, stirring constantly until smooth.
10. Fill each taco with whipped cream and 1/4 cup fruit. Top with chocolate sauce.
Title: Tapioca Pudding - Easy Microwave Method
Ingredients:
- 1/2 tapioca
- 1 milk
- 3 milk
- 2/3 maple syrup
- 2 eggs
- 2 vanilla
Instructions:
1. Soak 1/2 cup tapioca in 1 cup of milk overnight in the refrigerator.
2. Pour 3 cups of milk into a 2 quart microwave-safe glass bowl or measuring cup. Add the soaked tapioca and maple syrup with a whisk. Microwave on high for 6 minutes and stir thoroughly with a whisk.
3. Microwave on high again for 2 minutes, whisk and microwave 2 more minutes. Do not let it boil over.
4. Add eggs and microwave 2 minutes. Whisk and microwave 2 more minutes.
5. Stir in the vanilla and pour into individual serving dishes or a serving bowl. Chill and serve.
6. Chocolate Tapioca: along with the vanilla, add 6 oz. (1/2 cup) semisweet chocolate chips and whisk until they are melted and blended.
Title: Almond Torte
Ingredients:
- 1 1/3 whole wheat pastry flour
- 1 baking powder
- 1/3 sugar
- 1 egg
- 1/2 butter
- 1/2 sugar
- 1 eggs
- 1 icing sugar
- 2
- 1/2
- 1
Instructions:
1. Mix the first 5 ingredients together well.
2. Press into a 8" springform pan.
3. Chill 30 minutes.
4. Mix next 5 ingredients together and beat until light and then pour over chilled shell.
5. Bake 350 oven for 30 minutes.
6. Cook 1 hour and remove from pan.
7. Spread top with raspberry jam.
8. Combine icing sugar and lemon juice and drizzle over cake.
Title: Rhubarb Upside Down Cake
Ingredients:
- 2 butter
- 1 granulated sugar
- 1/4 brown sugar
- 2 fresh rhubarb
- 1/3 butter flavor shortening
- 1 egg
- 1/2 vanilla extract
- 1 flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 milk
- french vanilla cool whip
Instructions:
1. Preheat oven to 350 degrees.
2. In a small bowl, add melted butter, 1/2 cup granulated sugar, brown sugar, and the cut-up rhubarb, mix together.
3. In a greased (9-inch) square baking pan, add the rhubarb-sugar mixture.
4. In a medium-size mixing bowl, cream shortening and remaining 1/2 cup sugar.
5. Add the egg and vanilla extract; beat well.
6. Sift together, the flour, baking powder, and salt.
7. Add milk and sifted, flour mixture; alternately to the creamed mixture.
8. Spread over the rhubarb/sugar mixture.
9. Bake at 350 degrees for 45 minutes.
10. Let cake sit for 10 minutes in pan, before inverting onto serving plate.
11. Let cake cool just a bit, but serve slightly warmed, topped with French Vanilla Cool Whip.
12. Cut cake to make 6 servings.
13. Enjoy!
Title: Honey Pumpkin Bundt Cake
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking soda
- 2 ground cinnamon
- 1/2 salt
- 1/2 ground nutmeg
- 1/2 ground ginger
- 1/2 ground cloves
- 3/4 butter
- 1 1/2 honey
- 3 eggs
- 1 1/2 vanilla
- 1 1/2 canned pumpkin
- 1 1/2 dates
- 1 powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. Stir together flour, baking soda, cinnamon, salt, nutmeg, ginger and cloves until blended.
3. In a large bowl, combine butter and honey.
4. Beat with an electric mixer or by hand until creamy.
5. Beat in eggs, one at a time, until blended.
6. Then stir in vanilla, pumpkin, dates, nuts, and flour mixture until blended.
7. Pour mixture into a greased and flour-dusted 12-cup fluted bundt or tube-cake pan.
8. Bake for 45 minutes or until a pick inserted in center comes out clean.
9. Cool on rack.
10. Sprinkle with powdered sugar.
11. Serve or store, wrapped in foil, at room temperature for two days, freeze for longer storage.
Title: South African Van Der Hum Tart
Ingredients:
- 4 butter
- 3/4 caster sugar
- 1 brazil nut
- 1 coconut flakes
- 6 gelatin
- 1 cold water
- 3
- 1/2
- 2
- 1/2
Instructions:
1. For the crust, heat oven to 350 deg F/180 deg Celsius.
2. Cream the butter and sugar until light, then mix in the finely chopped nuts and coconut flakes (called "dessicated cocobut" elsewhere).
3. Press into a pie plate of usual size, and build up the sides a little.
4. Bake for about 15 minutes until slightly brown, and cool.
5. For the filling:
6. Whisk the egg yolks very well. Add the sugar, and whisk until thick and light.
7. Soak the gelatine in the water in a small pot, and heat it, stirring, just until gelatine melts and no granules are left. Do not boil under any circumstances!
8. Add the gelatine mixture to the egg mixture, and whisk in well.
9. Whip the cream until stiff, fold it into the egg mixture, and whisk in the liqueur of your choice.
10. Pour mixture into the prepared crust and chill in fridge until set.
11. Suggested garnish: cream rosettes and thin julienne strips of orange or lemon zest, or sifted cocoa powder and cherries. Or to taste. Mint leaves also makes a nice, simple garnish.
Title: Heirloom Spice Cake
Ingredients:
- 2 unbleached flour
- 1 baking soda
- 1/2 salt
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1/4 ground ginger
- 1/4 ground allspice
- 1 unsalted butter
- 1 sugar
- 1 egg
- 1 walnuts
- 1 raisins
- 1 confectioners' sugar
Instructions:
1. NOTE: To make sour milk, measure out 1 cup milk and let get to room temperature. Add 1 tablespoons of vinegar or lemon juice and stir. The milk will "curdle" and is ready to use.
2. Preheat oven to 350°F.
3. Coat a 13 X 9 X 2-inch oblong baking pan with nonstick cooking spray.
4. Sift the flour, baking soda, salt and spices together and set aside.
5. Cream the butter and sugar together in a large mixing bowl until light and fluffy using an electric mixer set at medium speed. Beat in the egg.
6. Add the dry ingredients alternately with the sour milk, beating well after each addition, using an electric mixer set at low speed.
7. Stir in the walnuts and raisins. Pour the batter into prepared pan and bake for 40 minutes or until a toothpick stuck in the center comes out clean.
8. Cool cake in pan on a wire rack.
9. To serve, sprinkle with sifted confectioners sugar and cut into squares.