lumicero/recipes-ing2inst huggingface dataset:
Title: Hazelnut Crunch Cake With Mascarpone and Chocolate
Ingredients:
- 18 1/4 eggs
- 3 water
- 1/2 hazelnuts
- 1 1/3 sugar
- 1 water
- 2/3 mascarpone cheese
- 1/3 powdered sugar
- 16 vanilla extract
- 1 bittersweet chocolate chips
- 3/4 sugar
- 1 orange zest
- 1/4
- 1
Instructions:
1. FOR THE CAKE:
2. Preheat the oven to 350º F.
3. Butter and flour 2 (8-inch) cake pans.
4. Prepare the cake mix according to package instructions.
5. Divide the batter between the 2 cake pans and bake according to package instructions; remove from the oven and let cool on a wire rack.
6. FOR THE CRUNCH:
7. Place the toasted nuts close together in a single layer on a parchment-lined baking sheet.
8. Combine the sugar and water in a small saucepan over medium-high heat.
9. Stir the sugar mixture until dissolved.
10. Bring to a boil and let cook until the sugar is light brown, about 8 minutes.
11. Let the bubbles subside then pour the caramelized sugar over the nuts.
12. Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes.
13. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces; set aside.
14. FOR THE FILLING:
15. Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl.
16. Using an electric mixer whip the cream mixture to soft peaks.
17. Fold the crunch mixture into the whipped cream.
18. FOR THE TOPPING:
19. Place the chocolate, sugar and zest in a food processor.
20. Process the mixture until the chocolate is finely ground.
21. ASSEMBLY OF CAKE:
22. Put 1 cake on a serving plate.
23. Top with 1-inch of the whipped cream crunch mixture.
24. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture.
25. Sprinkle the top and sides of the cake with the ground chocolate.
26. Serve & Enjoy!
Title: Kahlua White Russian Cake 1968
Ingredients:
- 3 Kahlua
- 2 vodka
- 3 cake flour
- 2 all-purpose flour
- 3/4 baking powder
- 3/4 baking soda
- 1/4 salt
- 1/2 butter
- 2 Crisco shortening
- 1 1/4 granulated sugar
- 3 eggs
- 3/4 buttermilk
- 1/3 icing sugar
- 2 confectioners' sugar
- 1/2 Kahlua
- 1/4 vodka
- 2
Instructions:
1. Cake:
2. Combine the Kahlua and vodka and white chocolate over simmering water and melt. Remove and cool.
3. Sift the flour then measure and place into a bowl with , baking powder, baking soda, salt, in a large bowl and whisk until mixed.
4. Cream the butter, shortening, and the sugar until nice and fluffy.
5. Add the eggs one at a time, combining well after each.
6. Beat in the cooled white chocolate/Kahlua mixture, and combine.
7. Add the flour and buttermilk alternating into three portions and combine after each. Just combine after the last addition.
8. Pour cake batter into three greased and floured 8 inch cake pans.
9. Bake at 350 degrees for 20 to 25 minutes, until tester shows a few crumbs clinging to a toothpick or cake tester.
10. Remove and place on wire racks for five minutes. Invert onto rack and cool completely.
11. Preparing the Cream:
12. Place the whipping cream, Kahlua, and vodka and confectioner sugar and whip with whisking beaters until stiff.
13. Setting up the cake:
14. Place one cake bottom up onto serving plate, and place 3 tablespoons warmed apricot jelly over and spread evenly, then cover with 1/3 of the whipping cream and spread that evenly over the apricot layer.
15. Place second cake again bottom side up and again use the last of the warmed apricot jelly spread evenly and 1/3 of the whipping cream over that.
16. Place the last cake bottom side up and cover the whole top and sides of cake with the remaining whipping cream, to cover and coat the cake entirely.
17. Place covered in the the refrigerator for at least 24 hours.
18. Decorate with chocolate curls if desired.
Title: Fruit and Nut Baklava
Ingredients:
- 1 phyllo dough
- 1 butter
- 3 cashew pieces
- 1 sugar
- 1 ground coriander
- 1 ground cinnamon
- 1/2 ground ginger
- 1 1/2 raisins
- 1 white wine
- 1 honey
- 2 1/2
Instructions:
1. In a small bowl, combine apricots, raisins and white wine and allow the fruit to soak for at least 2 hours
2. Preheat over to 300 degrees
3. Mix cashews, sugar and spices in a separate bowl
4. Place a layer of phyllo into a 13x9 pan and brush with melted butter
5. Repeat to make 5 layers
6. As you work, keep the dough coveed with a damp towel
7. Spread 1/4 of the fruit and nuts over the phyllo
8. Repeat layers of phyllo and fruit/nuts ending with a layer of phyllo
9. With a very sharp knife, slice through the top few layers in a diamond pattern
10. Bake at 300 degrees for 1 hour
11. Warm honey in saucepan or in microwave
12. Pour warmed honey over pastry and allow to soak inches
13. Allow to cool and serve
Title: Microwave Peach Crisp
Ingredients:
- 2 Bisquick
- 3/4 quick-cooking oats
- 1/2 brown sugar
- 1/2 butter
- 3 margarine
- 1/2 ground cinnamon
- 1/4 ground nutmeg
Instructions:
1. Place peaches in a square 8 X 8 X 2 microwave safe dish.
2. Mix remaining ingredients until crumbly and then sprinkle over the peaches.
3. Microwave uncovered on 100% power for 6 minutes. Rotate dish 1/2 turn.
4. Continue to microwave uncovered until peaches are tender, 4-6 minutes longer.
Title: Peaches Foster
Ingredients:
- 1/4 butter
- 1/2 dark brown sugar
- 3/4 ground cinnamon
- 1/8 ground nutmeg
- 2 dark rum
- 1 vanilla ice cream
- 4
Instructions:
1. In a large skillet, melt butter over medium heat.
2. Add sugar, cinnamon and nutmeg, stir and cook 1 minute.
3. Remove pan from heat, pour in rum and schnapps and ignite.
4. Place back on burner over medium high heat until flames die out.
5. Add peach slices, toss gently and cook 1 minute.
6. Remove from heat and let cool 5 minutes.
7. In the meantime, scoop ice cream into 4 bowls then spoon peaches and sauce over top.
Title: Bittersweet Chocolate Creme Brulee
Ingredients:
- 4 heavy whipping cream
- 1/2 sugar
- 12 bittersweet chocolate
- 8
Instructions:
1. Set a rack at the middle level of the oven and preheat to 300 degrees F.
2. Bring cream and 1/2 cup sugar to a boil in a nonreactive pan. Remove from heat, add chocolate and allow to stand 3 minutes to melt. Whisk until smooth.
3. Whisk egg yolks into a bowl, then whisk in chocolate mixture. Strain inot a 2-quart gratin dish that has been placed inside a baking dish or roasting pan.
4. Place pans on oven rack. Add warm water to the bottom pan to about half of the depth of the gratin dish. Bake about 1 hour, or until set. To test for doneness, insert a thin knife or wooden pick in the center of the custard; it should emerge clean. Remove baking dish from roasing pan (leave the pan of water in the oven to cool) and chill custard.
5. To caramelize the top, blot any moisture from the top of the chilled custard. Sprinkle evenly with 1/2 cup sugar. place under preheated broiler, or use blow torch to caramelize. Refrigerate until servign within several hours of caramelizing.
Title: Banana Nut Brownies
Ingredients:
- 6 butter
- 10 light brown sugar
- 6 chocolate
- 100 eggs
- 3 bananas
- 2 self-rising flour
- 4 cocoa powder
- 3 baking powder
- 1
Instructions:
1. Preheat oven 180 degrees Celsius, gas 4.
2. Grease a 7x11 pan.
3. Put the butter, brown sugar and chocolate in large pan and heat gently stirring to melt.
4. Remove from heat when smooth.
5. Stir in the nuts, eggs and bananas.
6. Sift in the self-rising flour, cocoa and baking powder.
7. Pour into pan.
8. Bake in centre of the oven for 30 minutes until just firm in the centre of the cake.
9. Cool in the tin.
10. Cut into 15 squares.
Title: Best Black Bean Brownies!
Ingredients:
- 3 butter
- 1 sugar
- 1 black beans
- 3 eggs
- 3/8 salt
- 1 baking powder
- 1 vanilla
- 1/3
Instructions:
1. Puree black beans in food prcessor.
2. mix all ingredients in order as listed, in a mixer.
3. pour into greased 8 x 8 glass pan.
4. bake at 350 for 30 minutes.
5. cut like a tic-tac-toe board.
Title: Almond Rice Pudding with Dried Cherries
Ingredients:
- 1 1/3 nonfat milk
- 1 egg
- 1 brown sugar
- 1 honey
- 1/2 salt
- 1/8 butter
- 1 lemon juice
- 1 dried cherries
- 1/2 cooked rice
- 2
Instructions:
1. Preheat oven to 325º.
2. Lightly grease a baking dish with lid (or use individual ramekins).
3. Combine milk, almond extract, eggs, sugar, salt, butter and lemon juice.
4. Beat well.
5. Add cherries and rice; stir to combine.
6. Pour mixture into baking dish.
7. Cover and bake until set, about 45-50 minutes.
Title: Raspberry Tiramisu
Ingredients:
- 1/2 sugar
- 1 cornstarch
- 4 raspberries
- 2 cream cheese
- 1 powdered sugar
- 1/4 sour cream
- 1/2 ladyfingers
- 2
Instructions:
1. In medium size saucepan, combine sugar and cornstarch until mix until well blended; stir in 3 cups of the raspberries.
2. Bring to a boil over medium high heat; boil 2 minutes or until thickened.
3. Cool to room temperature; stir in remaining 1 cup raspberries.
4. In large bowl mix cream cheese, powdered sugar and liqueur/coffee until smooth; stir in sour cream.
5. Separate and arrange half the lady fingers on bottom of 9 inch square glass baking dish, overlapping slightly.
6. Spoon half the raspberry mixture on top, then half the cream cheese mixture.
7. Sift half the cocoa powder on top; repeat layers ending with cocoa powder.
8. Cover with plastic wrap and refrigerate at least 4 hours.
9. Garnish with mint sprigs and fresh raspberries, if desired.
Title: Ambrosia
Ingredients:
- 1 DOLE® Banana
- 1 seedless grapes
- 1 miniature marshmallow
- 1 1/2 low-fat vanilla yogurt
- 1/2 flaked coconut
- 1
- 1/4
Instructions:
1. Combine pineapple chunks, mandarin oranges, banana, grapes and marshmallows, in medium bowl.
2. Stir yogurt into fruit mixture. Sprinkle with coconut.
Title: Rolled Molasses Cookies
Ingredients:
- 1 brown sugar
- 1 sugar
- 1 eggs
- 2 salt
- 1/2 ginger
- 1 baking soda
- 2 molasses
- 1 water
- 1 flour
- 6 -8
Instructions:
1. If you want to use vegetable shortening instead of lard, increase the amount by 1/2 cup I have never done this.
2. (I add cinnamon too).
3. Cream lard, sugars; add eggs, salt, spices, and baking soda.
4. Add molasses and beat well, add water slowly.
5. Stir in enough flour to make a dough stiff enough to roll.
6. (I chill dough for a few hours) Roll 1/4 inch thick (or thicker if you want cake-y cookies) and you may sprinkle with extra sugar.
7. Cut cookies, place on ungreased cookie sheets, bake in a 400 oven for 8 to 10 minutes.
8. They are done when you can press down with a finger and leave a dent.
9. Cool on wire racks.
10. I prefer to gauge doneness by looking at the underside of the cookie and seeing how brown it is.
11. If you want a cake-y cookie, don't let the cookies get dark browned, you want them golden, dark tan.
12. Baking time will vary with the size of your cookies too.
13. Small ones take a lot less time to bake.
Title: Ghetto Tiramisu
Ingredients:
- 3 eggs
- 5 sugar
- 6 mascarpone cheese
- 12 triple sec
- 1 very strong coffee
- 1 bittersweet chocolate
- 4
- 1/3
Instructions:
1. Combine yolks and sugar in large bowl and beat well.
2. In second bowl, beat egg whites on low, then increasing speed until stiff peaks form.
3. In the bowl with the yolk mixture, add mascarpone cheese, then gently fold in the egg whites with rubber spatula, moving from center to outside of bowl in circles.
4. Arrange 1/2 wafers in 13 x 9 glass pan. Drizzle 1/2 espresso and 1/2 liquor.
5. Layer mascarpone mixture, most of the grated chocolate (reserve 1 tablespoon), and roughly 2/3 of the cocoa.
6. Add layer of remaining wafers and drizzle remaining liquor and espresso.
7. Refrigerate overnight, or 12 hours.
8. Dust with remaining cocoa and remaining grated chocolate, and serve.
Title: Mars Bar Muffins
Ingredients:
- 175 butter
- 175 caster sugar
- 3 eggs
- 250 self-raising flour
- 50 cocoa powder
- 6 -8 vanilla essence
- 1 baking powder
- 1 milk
- 150
Instructions:
1. Cream the butter and sugar.
2. Add the eggs one at a time, beating well.
3. Add vanilla essence.
4. Sift the flour, cocoa and baking powder and fold into the butter/sugar/egg mixture.
5. Stir in the milk.
6. Chop (quite finely) the Mars Bars and add to the mix.
7. Grease/line a muffin tray and spread the batter evenly.
8. Bake at Gas Mark 6/200C/400F for approximately 15 minutes.
9. Eat!
10. NB. The number of Mars Bars you use will affect the amount of muffins this mixture makes, so I've approximated the serving figures.
Title: Easy Rhubarb Crumble
Ingredients:
- 500 rhubarb
- 60 water
- 100 caster sugar
- 200 plain flour
- 100 butter
- 125 demerara sugar
Instructions:
1. Preheat oven to 180 degrees centigrade - gas 4.
2. Put the rhubarb in a 1.2 litre ovenproof dish. Sprinkle over the water and caster sugar.
3. Sift the flour into a bowl, add butter and rub with fingers until the mixture resembles breadcrumbs - or wizz in a blender! Then stir in the demerara sugar.
4. Spread the crumble mixture over the rhubarb BUT don't pat down too much!
5. Cook for 35-40 minutes until the top is golden brown and the rhubarb is bubbling at the edges.
6. Serve with ice cream / cream / custard -- or whatever you like!
Title: Sugar Free Peanut Balls
Ingredients:
- 1 margarine
- 1 vanilla extract
- 2 water
- 6 Splenda granular
- 2 all-purpose flour
- 1 peanuts
- 2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat margarine till fluffy. Add vanilla and water.
3. Add Splenda to flour then add to margarine mixing well.
4. Refrigerate 1 hour.
5. Form into 1 inch balls, dip into beaten egg white and roll into peanuts.
6. Place on ungreased cookie sheets.
7. Bake 10 to 12 minutes. Store in an airtight container.
Title: Almond Graham Cracker Cookies
Ingredients:
- 24 graham cracker squares
- 1/2 butter
- 3/4 brown sugar
- 6
Instructions:
1. Line a large (rimmed) cookie sheet with foil.
2. Gently cut graham crackers in half. Place in a single layer on foil.
3. Melt butter and sugar in a saucepan on medium-high heat. Bring to a rolling boil.
4. Add almonds and boil until syrup is bubbly.
5. Pour mixture over graham crackers and bake at 350 degrees for 5-7 minutes until syrup is bubbly again.
6. When slightly cooled, separate with a knife.
Title: Dulce De Leche Llama Cake
Ingredients:
- 5 eggs
- 1/2 caster sugar
- 1/2 vanilla extract
- 1/2 plain flour
- 1/2 baking powder
- 1 unsalted butter
- 1 vanilla extract
- 3 Macaroon Pom Poms
- 2
- 1
Instructions:
1. Preheat the Oven to 375°F Grease and line 2 10’x14” jelly roll pans with baking parchment.
2. Break the eggs into a large bowl and add the sugar. Whisk on a high speed until the mixture is pale a nd thick and falls off the whisk in long strands.
3. Lightly sieve in the flour and baking powder, in small amounts, folding gently between each addition, making sure that the flour is completely mixed inches.
4. Divide between the tins and bake for 15 minutes until golden and firm to the touch.
5. Leave to stand for a couple of minutes.
6. Sprinkle a tablespoon of caster sugar over each tea towel and invert the sponge onto it. Peel off the baking parchment. Trim the sides of the sponge and then roll up along the longer side with the tea towel. Leave on a wire rack to cool completely.
7. When cool unroll the sponges. Cut them in half along the shorter side. Divide the dulce de leche between them and sprinkle over the coconut. Roll up one and then place it onto the other sponge and roll up again. Repeat with the rest of the sponge. Trim to neaten, cover in plastic wrap and place in the fridge for 1-2 hours.
8. When you are ready to assemble the cake, place the butter into a large bowl. Whisk on high until the butter is light and fluffy. Gradually add the powdered sugar, beating well each time. Finally beat in the vanilla and cream.
9. Spoon the buttercream into a piping bag fitted with a large “grass” nozzle.
10. Take the sponge out of the fridge and remove the plastic wrap. Place it on its end onto a serving plate.
11. Crumb coat the sponge with a little of the buttercream - a thin layer all over.
12. Roll out the white fondant and cut out a face using a template. Roll out the pink fondant and cut out 2 small circles.
13. Melt the black candy in the microwave, pour them into the small piping bag and pipe on the llama’s eyes and nose. Leave for few minutes to set in the fridge. Make two ears out of some more of the pink and white fondant and secure them onto cocktail sticks, leaving half of the stick poking out of the end so that you can attach them to the cake.
14. Stick the face onto the cake near the top.
15. Pipe “fur” all of the llama. Add the macaroon pompoms around the top of the head and base of the neck. Finally, stick on the ears.
Title: Lemon Syrup Cake
Ingredients:
- 185 unsalted butter
- 1 1/2 caster sugar
- 2 lemon rind
- 3 eggs
- 2/3 milk
- 1/4 lemon juice
- 1/2 fresh lemon rind
- 1/4 yoghurt
- 1/4 of fresh mint
- caster sugar
- water
- lemon juice
Instructions:
1. beat butter sugar and lemon rind in the bowl with electric mixer until fluffy.
2. add eggs one at a time stir in cream and lemon juice stir in the flour and mixed to combine.
3. Grease 22 cm pan and spoon the cake mis into it then cook in the oven 180C for about 50 minute or use the skewer inserted to the cakes until it comes out clean.
4. make lemon syrup combine all ingredients and boil for 5 min on low heat and pour it to the cake in the pan.
5. Serve with yoghurt and fresh mint -- hmmmmm yummy.
Title: Brownie Cupcakes
Ingredients:
- 4 unsalted butter
- 1/2 granulated sugar
- 1 1/4 pure vanilla extract
- 1 eggs
- 3 all-purpose flour
- 3/4 salt
- 1/4 unsalted butter
- 4 pure vanilla extract
- 6 light corn syrup
- 3/4 icing sugar
- 2 sour cream
- 1 1/3 hot water
- 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees F
2. Line 12 muffin tins with paper or foil baking cups.
3. To make the Brownies: Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water.
4. Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes.
5. Mix in the sugar.
6. Add the vanilla and then add the eggs, one at a time, mixing well after each addition.
7. Mix in the flour and salt until well blended.
8. Evenly divide the batter between the muffin cups.
9. Place in the preheated oven and bake for about 20 minutes or until a toothpick inserted in the center of the cupcake has moist crumbs.
10. Remove from oven and let cool on a wire rack.
11. To make Chocolate Frosting: Melt the chocolate and butter in a heatproof bowl placed over a saucepan of simmering water.
12. Remove from heat and stir in the vanilla and corn syrup.
13. Whisk in the sugar, a little at a time
14. Place the frosting in the bowl of your food processor and, with the processor running, gradually add the sour cream and hot water.
15. Process until the frosting is nice and shiny.
16. Spread the frosting on the top of each cupcake.
Title: Crescent Cookies
Ingredients:
- 2 ground cinnamon
- 2 sugar
- 2 ginger powder
- 1 walnuts
- 1 1/4 all-purpose flour
- 1/2 confectioners' sugar
- 1/2 vanilla extract
- 1/2 butter
- 1
Instructions:
1. Combine the cinnamon, sugar, and powdered ginger in a bowl and stir to combine. Set aside.
2. Blend the remaining ingredients (with a quarter of the cinnamon/sugar mixture) with a wooden spoon. Make small balls of thick dough, each one a bit smaller than a golf ball (about 1-1/4" to 1-1/2" in diameter).
3. Squeeze the center of each ball and wrap the dough around your finger; shape the two ends into points and make each ball into a small crescent. Place each crescent on a non-stick or buttered cookie sheet.
4. Sprinkle with the remaining cinnamon sugar.
5. Bake the cookies at 375 degrees Fahrenheit until brown (about 15 minutes).
Title: Button Cookies (Cream Wafers)
Ingredients:
- 1 butter
- 2 flour
- 1/2 butter
- 1/2 powdered sugar
- 1 1/2 vanilla
- 2
Instructions:
1. Mix together the dough ingredients, cover, chill.
2. Roll dough thin onto a floured dishcloth. Don't wait for it to get warm or it doesn't work.
3. Cut into circles about 1 1/2 inch diameter.
4. Dip circles in sugar and poke with a fork 4 times (its what makes them look like buttons!).
5. Bake at 375 degrees for 7 to 9 minutes.
6. Mix together the filling and fill 2 cookies to make sandwiches - putting the pan sides together.
Title: Salted Pretzel Caramel Brownies
Ingredients:
- 1 eggs
- 2 water
- 1/4 coarse sea salt
- 2/3
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Line a 9x13 inch baking pan with parchment paper (my preference) or grease with cooking spray.
3. Prepare brownie batter according to package instructions. Ingredients include the eggs, water and vegetable oil. Amounts may differ from the ingredients listed above.
4. Pour 1/3 of the batter into the prepared pan. Spreading until the bottom of the pan is evenly coated. Then add two even layers of pretzels, cover the entire surface. Carefully spoon the remaining brownie batter on top to cover the pretzels.
5. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Remove and set on a cooling rack to cool.
6. Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, microwave for 30 seconds, make sure to remove the cap.
7. Sprinkle the caramel with a few pinches of sea salt.
Title: Chocolate Afghans
Ingredients:
- 220 butter
- 90 caster sugar
- 185 flour
- 1
- 2 1/2
Instructions:
1. Cream the butter and sugar until light and fluffy.
2. Add dry ingredients to butter mixture and place teaspoons of mixture onto greased baking sheets, pressing down slightly with a fork.
3. Bake at 180 c for 12- 15 minutes.
4. Ice with chocoalte icing when cold.
Title: Cranberry Walnut Tart
Ingredients:
- 1 flour
- 2/3 walnuts
- 1 sugar
- 1/4 salt
- 1/2 dry mustard
- 1/8 cayenne pepper
- 3 butter
- 1 milk
- 2 olive oil
- 1 onion
- 1/2 salt
- 1 fresh cranberries
- 1 frozen cranberries
- 1 1/3 sugar
- 2 walnuts
- 2 fresh thyme
- 1 eggs
- 2 heavy cream
- blue cheese
Instructions:
1. For the Crust: Pulse dry ingredients and butter in a food processor until mixture resembles fine bread crumbs.
2. Add milk; pulse until dough comes together.
3. Press mixture into ball, and then press into a 9" tart pan.
4. Prick crust with fork.
5. Freeze for half an hour; bake at 375° for 15 to 20 minutes or until golden.
6. For the Filling:
7. Heat oil in heavy saucepan over medium heat.
8. Add onion, sprinkle with salt and saute 10 to 15 minutes, stirring frequently until onion is tender and caramelized.
9. Add cranberries and sugar, cook until they pop.
10. Stir in walnuts and thyme, set aside.
11. In a bowl, combine eggs and cream, whisk until smooth.
12. Spoon walnut-cranberry mixture into baked tart shell, crumble blue cheese over top, and pour egg and cream mixture over filling.
13. Bake at 350° until golden, and custard is set, about 15 to 20 minutes.
14. Cool 15 minutes before serving.
Title: Sunshine Cake
Ingredients:
- 3 sugar
- 2 1/2 flour
- 3/4 cornstarch
- 1/2 salt
- 1/4 baking soda
- 1/2 apricot brandy
- 1 sour cream
- 1 unsalted butter
- 6 eggs
- 1 vanilla
- 1 lemon, zest of
- 1 orange, zest of
- 1 orange, juice of
- 1 confectioners' sugar
- 1 apricot brandy
- 1 1/2
- 4
Instructions:
1. Preheat the oven to 325°F.
2. Grease and flour a 10" tube pan with removable bottom.
3. In a bowl mix sugar, flour, salt, baking soda, brandy, sour cream, butter, eggs, extracts and zest.
4. Beat until very well incorporated but don't overmix, scraping the bowl several times.
5. Pour the batter into the prepared pan and bake for about 1 hour and 20 minutes and up to 1 hour 45 minutes.
6. Check for doneness after 1 hour 20 minutes baking time and every 5 minutes after that by inserting toothpick into the cake. When it comes out clean, remove cake immediately.
7. Cool in the pan for 20 minutes.
8. Invert and remove from the pan onto a cooling rack.
9. Cool completely.
10. Add the orange juice to the confectioners' sugar and add apricot brandy 1 tbsp at the time, until you have a thickly flowing consistency.
11. Add just a squeeze of lemon juice to freshen and lighten the taste.
12. Pour over the cake.