lumicero/recipes-ing2inst huggingface dataset:
Title: Pink Puffs
Ingredients:
- 1 water
- 1/2 butter
- 1/4 salt
- 1 1/4 all-purpose flour
- 4 eggs
- 1 1/2 low-fat milk
- 1 full-fat milk
- 1 vanilla extract
- 1/3 vanilla instant pudding mix
- 1/4 - 1/2 sugar-free instant vanilla pudding mix
- confectioners' sugar
Instructions:
1. Preheat the oven to 400°F Lightly grease (or line with parchment) two baking sheets.
2. Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.
3. Add the flour all at once, stirring vigorously until the mixture smoothes out and follows the spoon around the pan; this should take less than 30 seconds.
4. Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds.
5. Transfer the dough to a mixer, and beat in the eggs one at a time; the mixture will look curdled at first, but when you add the last egg it should become smooth. Beat for 1 minute after adding the last egg. You'll have a stiff, smooth batter.
6. Drop the dough by teaspoonfuls (about the size of a chestnut) onto the prepared sheets (a teaspoon cookie scoop works well here). Leave about 1 ½" to 2" between them; they're going to expand to about the size of a golf ball.
7. Bake the puffs for about 20 minutes, till they've puffed, they're a medium golden-brown, and they look dry.
8. Remove baked puffs from the oven, and use a sharp knife to cut a slit into the side of each puff, for steam to escape; this will help prevent them from becoming soggy. Return the puffs to the oven for 5 minutes, then remove from the oven, and transfer to a rack to cool.
9. To fill puffs: Combine all of the filling ingredients, stirring till it's begun to thicken. Refrigerate until set, about 1 hour. Pudding can be made ahead; puffs are best filled just before serving.
10. Gently open each puff along a natural "fault line;" you'll see where they want to split. Fill bottom half of each puff with 2 measured teaspoons of filling, and replace with top half. Too fill puffs fuller, see tip at right.
11. Sift confectioners' sugar atop puffs just before serving. For pink sugar, combine sugar with red food coloring in a blender or food processor (a mini processor works well here). Rub the pink sugar through a sieve onto the puffs.
Title: Blackberry Cobbler
Ingredients:
- 6 blackberries
- 1/2 sugar
- 3 cornstarch
- 1 lime peel
- 1 1/3 all-purpose flour
- 3 sugar
- 3/4 baking powder
- 1/2 salt
- 1/4 baking soda
- 7 butter
- 1/2 sour cream
- 1/4 heavy whipping cream
Instructions:
1. Place blackberries in large bowl.
2. Combine the sugar, cornstarch and lime peel; sprinkle over berries and gently toss to coat.
3. Pour the mixture into a greased 9-inch square baking dish.
4. In large bowl, combine the flour, 2 T sugar, baking powder, salt and baking soda.
5. Cut in 5 T butter until crumbly.
6. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.
7. Roll out to fit top of baking dish.
8. Place pastry over filling.
9. Trim and seal edges; cut slits in top.
10. Melt remaining butter; brush over pastry.
11. Sprinkle with remaining sugar.
12. Bake, uncovered, at 375 degrees for 30 minutes.
13. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown.
14. Cool for 15 minutes before serving.
15. Note: If using frozen berries, do not thaw before assembling cobbler.
Title: Tomato Soup Bars
Ingredients:
- 1 water
- 5 3/8 granulated sugar
- 1 raisins
- 1 allspice
- 1 1/2 cinnamon
- 1 ground ginger
- 1 baking soda
- 1 all-purpose flour
- 2
Instructions:
1. Mix all ingredients and pour into a greased and floured 16 x 20-inch pan.
2. Bake at 350 degrees F for 20 minutes.
Title: The Only Carrot Cake Recipe You Will Ever Need
Ingredients:
- 6 carrots
- 1 brown sugar
- 4 eggs
- 1 1/2 white sugar
- 1 vanilla extract
- 2 all-purpose flour
- 3 baking soda
- 1 1/2 salt
- 1 ground cinnamon
- 4 raisins
- 1 crushed pineapple
- 1 walnuts
- 1
Instructions:
1. Grate the carrots into the medium bowl. Combine grated carrots and brown sugar. Set aside for 60 minutes (stir raisins if using)
2. Preheat oven to 350 degrees. Grease and flour two 10 inch cake pans.
3. In large bowl, beat eggs until light. Gradually beat in the white sugar, oil, and vanilla. Stir in the pineapple if using. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture add the walnuts if using. Finally stir in the carrot mixture and the walnuts. Pour evenly int the prepared pans.
4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick come out clear. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Title: Milk Lefse
Ingredients:
- 4 milk
- 4 salt
- 1 1/2 flour
- 4 sugar
- 1
Instructions:
1. In a large bowl combine flour, sugar and salt.
2. Put milk and lard in pan heat to scalding point.
3. When it begins to bubble pour all milk over the flour mixture.
4. Keep stirring until all flour has been mixed into the milk.
5. Let cool.
6. Pinch off walnut size portions and roll THIN. About the size of a dinner plate.
7. Bake on lefse iron or large griddle.
8. Watch carefully, so not to burn them, it only takes a minute for this step.
9. When you see the lefse start to bubble and turn a light brown, flip and bake the other side.
10. Lay it on top of waxed paper and keep stacking them up. Keep a piece if waxed paper on top to keep them from drying out.
11. Store in airtight container or freeze.
12. Butter and sprinkles lightly with sugar, roll up and eat.
13. If needed when you're ready to eat place lefse between damp dishtowels to soften, about 15 minutes.
Title: Anthony Pace Butterscotch Berries
Ingredients:
- 6 strawberries
- 2 butter
- 2 brown sugar
- 2
Instructions:
1. Rinse and drain berries.
2. Melt butter in skillet over medium-high heat and cook until it just begins to brown slightly.
3. Add berries and cook, stirring, until they just begin to give off juices.
4. Add Scotch.
5. Carefully ignite Scotch with long-handled match.
6. Stir until flames die down.
7. Stir in brown sugar and cook until sugar is dissolved and sauce is thick.
8. Serve at once over ice cream, French toast or angel-food cake.
Title: Pumpkin Angel Food Cake
Ingredients:
- 1 pumpkin
- 1 water
- 1 Cool Whip
- 1
Instructions:
1. Mix the ingredients together, and bake as directed.
2. When cooled, top cake with Cool Whip.
3. Serve, and enjoy!
Title: Health Cake
Ingredients:
- 1 canola oil
- 1 dates
- 1 dried cranberries
- 1 coconut
- 2 rolled oats
- 3 salt
- 1/2 vanilla
- 1 cinnamon
- 1/2 whole wheat flour
- 2 - 2 1/2
Instructions:
1. Preheat oven to 350.
2. Mix all ingredients to gether to form soft slightly crumbly dough.
3. Press or spread into 2 round, greased cake pans.
4. Bake in 350 oven for 40-50 minutes until sides and bottom are golden brown.
5. Take a peek.
6. Remove from oven and let cool in pan for 10 minutes.
7. Turn out onto plate or board for further cooling.
8. This cake freezes very well, so eat one and freeze one.
Title: Mango Cobbler
Ingredients:
- 2 -3 sugar
- 3/4 flour
- 1 sugar
- 1 milk
- 3/4 baking powder
- 1 1/2 salt
- 1 butter
- 1/3 - 1/2 brown sugar
- 2
Instructions:
1. Thaw mangoes, cover with 3/4 cup sugar, set aside. Mix well after several minutes.
2. {reheat oven to 350°F; put butter in shallow baking dish or casserole dish, place in oven & melt butter.
3. Mix remaining dry ingredients EXCEPT BROWN SUGAR.
4. Add milk, mix well.
5. Pour batter into butter in dish- DO NOT MIX!
6. Pour mangoes into batter- DO NOT MIX! sprinkle with brown sugar.
7. Put in oven & bake for approximately 35-50 minutes depending on how shallow/deep dish is.
Title: Chocolate Prune Truffles
Ingredients:
- 1 prune
- 3/4 cherry juice
- 1 vanilla extract
- 1/2 dark chocolate
- 3/4
Instructions:
1. Place prunes in a bowl and cover with cherry juice.
2. Soak for 1-2 hours.
3. If your prunes are hard, not juicy, you may need to heat them just a bit in the cherry juice until soft.
4. Place prunes and juice in food processor and pulse until smooth, about 30 seconds.
5. Pulse in vanilla, then melted chocolate.
6. Scrape mixture into a bowl and place in freezer for 30-45 minutes, until almost smooth.
7. Remove from freezer, and roll into 1″ balls in palm of hand.
8. Roll in coconut to coat.
9. Serve.
Title: Homemade Oven Strudels! (Toaster Strudels)
Ingredients:
- 1 water
- 6
- 1
Instructions:
1. Preheat Oven to 350 degrees.
2. Gently unroll cresent roll on parchment paper.
3. Separate into 4 large pieces - 2 triangles sticking to each other on each piece.
4. Use fingers to cover up holes in each piece then cut down the middle. **Do not kneel together dough and separate them out to four pieces to roll out and cut in half. It will become too sticky to work with efficiently and it will not come out properly.
5. Mix water and preserve in a bowl with spoon.
6. Spoon some middle piece of dough. Try not to spoon too much so that it'll spill out when you fold it over.
7. Fold dough over from one end to other end.
8. Tightly pinch down all three opened sides with fingers and fold over to make sure it doesn't spill out. (Too much preserve will flow out from one side and wet the dough. It would not pinch together properly.).
9. Gently flip over and place onto a separate piece of parchment if necessary for placing onto baking pan.
10. Pinch together any holes that may have burst from filling.
11. Bake for 11 - 15 minutes or until the dough turns a golden brown.
12. **Filling MAY still leak from any holes that burst during inflation in baking. But it will most likely only be on the bottom - which is why they should be flipped over before placed onto pan for baking.
Title: Nutella Smores
Ingredients:
- 1 graham cracker
- 2 marshmallows
- 1
Instructions:
1. Spread each graham cracker square with a tablespoon of Nutella.
2. Roast marshmallow over campfire until golden brown and gooey.
3. Place marshmallow on graham square and squeeze with other square.
4. Alternate cooking: Do step 1 and 3, then place in micorwve for 15 secondsor until marshmallow expands slighty. Watch closely because it cooks fast.
Title: Grilled Challah Chocolate Sandwich
Ingredients:
- 4 eggs
- 2 milk
- 2 butter
- 4 confectioners' sugar
- 2
Instructions:
1. In a large shallow bowl whisk together the eggs and milk; set aside.
2. Form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread without extending over edges).
3. Dip both sides of sandwiches into egg mixture.
4. Heat butter in a large skillet over medium heat; transfer the sandwiches to skillet.
5. Cook, pressing occasionally with a spatula, until golden, 1 to 2 minutes per side.
6. Transfer to a paper-towel-lined plate.
7. Cut in half, and dust with confectioners sugar before serving.
Title: Mini Mochaccino Puddings
Ingredients:
- 4 milk
- 2/3 sugar
- 1/4 cornstarch
- 2 instant espresso powder
- 1 salt
- 1/8 bittersweet chocolate
- 8 vanilla extract
- 1 heavy cream
- 1 confectioners' sugar
- 2 ground cinnamon
Instructions:
1. Whisk milk, sugar, cornstarch, coca, espresso powder and salt in a large saucepan until blended.
2. Bring to a boil over medium-high heat, stirring often with a whisk and making sure to reach into corners of saucepan.
3. Boil for 1 minute, whisking until thickened.
4. Remove from heat; stir in chocolate and vanilla until chocolate is melted and mixture is smooth.
5. Pour into twelve small espresso cups or other small glasses.
6. Cover with wax paper; refrigerate at least 1 hour until firm.
7. When read to serve, beat cream and confectioners' sugar until very soft peaks form.
8. Spread over tops of pudding and sprinkle with ground cinnamon.
Title: Strawberry Cake
Ingredients:
- 1 flour
- 3 eggs
- 3 water
- 3/4 strawberry gelatin
- 3/4 strawberry
- 1 butter
- 1/2 powdered sugar
- 2 strawberries
- 1 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine all ingredients for cake and mix well with an electric mixer.
3. Pour into greased and floured Bundt pan or tube pan. Bake at 350 degrees for 40 minutes.
4. Cool in pan for 10 minutes then remove cake.
5. Combine glaze ingredients and drizzle while cake is warm (not hot). Garnish with fresh strawberries.
6. Cake may be baked in 2 9-inch cake pans for 25 minutes. For cake layers, be prepared to double or triple the glaze.
Title: Ginger-Vanilla Christmas Cookies (Ingwer-Vanille-Spekulatius)
Ingredients:
- 4 1/2 butter
- 4 1/2 sugar
- 1 salt
- 1/4 ground cinnamon
- 1/4 ground cardamom
- 1/4 ground cloves
- 1/4 ground nutmeg
- 1 vanilla bean
- 1 egg
- 3 candied ginger
- 10 1/2 flour
Instructions:
1. Cut or chop candied ginger into very small pieces.
2. Mix softened butter with sugar, salt and spices until creamy. Scrap out the inside of the vanilla pod, add to mixture and mix.
3. Add egg and mix until creamy and well mixed. Add ginger and mix.
4. Add flour gradually to the butter mixture and mix until dough is formed.
5. Wrap dough into cling film and put into the fridge overnight.
6. Line out baking tray(s) with parchment paper.
7. Flour a workspace slightly and roll out the dough very thinly (thinner than 1/4 inch). Cut out squares of about 2 inches (see note).
8. Put cookies on baking tray and put in a cold place for about 1 hour (see note).
9. Meanwhile preheat oven (390°F, 200°C).
10. Bake cookies in lower third of the oven for 10-12 minutes or until cookies are lightly browned. Watch carefully. If you make the cookies very thin watch closely after 8 minutes. Do not overbake them.
11. Remove from oven and let cool completely. Store in an airtight container.
12. NOTE on candied ginger: the quality and sharpness varies a lot. If the candied ginger is too mild for your taste, you might add some grounded ginger to the dough, but not more than 1/4 teaspoon.
13. NOTE on spices: I use fresh grounded spices here. And would recommend to do so. Cardamom, cloves and nutmeg have more flavour. Especially cardamom has more fresh notes.
14. NOTE on cookie shape: you can use any form from simple squares over different shapes to special cookie molds for Spekulatius. You could also use a cookie stamp. Important: the cookies have to be thin.
15. NOTE on cooling the cut cookies: prior baking it is important to cool the cookies, so that the butter inside is getting hard again. So they will not rise much in the oven and this cooling will make them crisp. I put the cookies on the baking tray and keep them on the tray in the fridge for 1 hour.
16. NOTE: time to make does not include time for cooling dough. Cooking time is for one baking tray. Yield is a guess, because it depends mainly on how thin you make the cookies.
Title: Tiramisu Bundt Cake
Ingredients:
- 1 coffee ice cream
- 1 eggs
- 3 instant coffee granules
- 1
Instructions:
1. Heat oven to 350 and coat a 10 cup bundt pan with non-stick spray.
2. In a large bowl, beat together cake mix, melted ice cream, and eggs on low for 1 minute. Beat 2 minutes on medium and scrape into pan.
3. Bake at 350 for 35-40 min or until pick tests clean. Cool pan on wire rack 20 min, invert on wire rack to cool completely.
4. In large bowl, beat together frosting and instant coffee mixture.
5. Place cake on stand and spread with frosting. Refrigerate until ready to serve. Dust with cinnamon and suger if desired,.
6. HINT: Unfrosted cake can be frozen for up to 2 weeks prior to serving. Thaw for 3 hrs before frosting.
Title: Orange Chocolate Mountains # 1
Ingredients:
- 175 chocolate
- 5 amaretti
- 5 white wine
- 600 caster sugar
- 90 oranges, zest of
- 75 hazelnuts
- 2 icing sugar
- 1/2 cape gooseberries
- 2 blood oranges
- 100 of fresh mint
- 10
- 3
- 1
Instructions:
1. Break the chocolate into pieces and melt in the microwave on a medium setting, for approximately 3 minutes. Check the chocolate after 2 minutes, to ensure that it does not overcook.
2. Dip 3 of the amaretti in the chocolate and then roll them in 3tbsps of the dessicated coconut.Set to one side, on baking parchment.
3. To make the chocolate truffle mousse, whip the cream to soft peaks and then fold in the remaining melted chocolate, with a metal spoon. Then fold in 2 crushed amaretti biscuits.
4. For the sauce, mix together the wine, sugar and orange zest and cook for 5 minutes. Stir in the lemon juice, hazelnuts and 2tbsps of coconut. Cook for a further 3-4 inutes, until thick and syrupy.
5. Mix the icing sugar with 3-4tbsps of water: the mixture should be of a fairly thick consistency. Dip the physalis into the icing sugar and stand on making parchment to set.
6. To serve, arrange the orange slices in the base of a wide bowl. Pipe or spoon the chocolate truffle mousse over the oranges and in the centre. Spoon over the sauce and decorate the dish with the physalis and dipped amaretti biscuits. Garnish with fresh mint leaves.
Title: Chocolate Pecan Tart
Ingredients:
- 1 eggs
- 2 sugar
- 2/3 light corn syrup
- 1/2 unsalted butter
- 4 butter
- 2 vanilla extract
- 3/4 pecan halves
- 1/4 Bourbon
- 1 1/3
- 1
Instructions:
1. Preheat over to 350 degrees, with rack in center.
2. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8-inch thick.
3. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom.
4. Press dough into bottom and up sides of pan; trim edge of dough.
5. In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted unsalted butter, and the vanilla.
6. Scatter chocolate evenly over tart shell.
7. Pour filling over chocolate.
8. Arrange pecans on top, as desired.
9. Dot with 2 teaspoons chilled butter.
10. Place tart pan on a rimmed baking sheet.
11. Bake until filling is set, 45 to 60 minutes.
12. If pecans are browning to quickly, tent pan with foil.
13. Remove from oven; while still hot, drizzle with bourbon, if desired.
14. Let tart cool completely before serving.
Title: Sugar Cream Pie Cake
Ingredients:
- 1 butter
- 1/2 margarine
- 1 egg
- 1 cream cheese
- 2 eggs
- 1 powdered sugar
Instructions:
1. Mix yellow cake mix, melted butter or margarine and 1 beaten egg. Spread on the botttom of a greased and powdered sugar coated 9x13 pan.
2. Mix the 2 beaten eggs, 8 oz bar of softened cream cheese, and 1 pound of powdered sugar. Spread the mixture over the crust.
3. Bake in a 350°F oven for 30-35 minutes or until the top is lightly browned.
Title: Thin Mints
Ingredients:
- 1
- 1/2
- 70
Instructions:
1. Place wax paper on cookie sheet.
2. Melt chocolate chips in microwave safe bowl for about 30 seconds. Stir and microwave 10-20 seconds more until melted.
3. Add 1/2 teaspoon extract.
4. Mix well.
5. Dip crackers in chocolate mixture using a fork. Hold fork over bowl to drain excess chocolate.
6. Place on wax paper.
7. Repeat until all chocolate is used up.
8. Place in fridge for at least 30 minutes.
9. Place in sealed container and store in cool place.
Title: Apple Cider Cupcakes
Ingredients:
- 2 eggs
- 1 2/3 flour
- 1 apple cider
- 2/3 sugar
- 1/2 butter
- 2 baking powder
- 1 cinnamon
- 1/2 salt
- 1 apple cider
- 4 cream cheese
- 2 powdered sugar
- 1 salt
Instructions:
1. Preheat oven to 350. Grease or line 12 cupcake wells.
2. Make cupcakes: In large bowl, cream together butter and sugar. Add eggs, beat well. Add the baking powder, cinnamon and salt. Stir. Add the flour alternately with the apple cider until thoroughly combined. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the center cupcake comes out clean. Cool completely.
3. Make Frosting: Put the apple cider in a small pan and bring to a boil over high heat. Continue to boil until the cider is reduced to about 2 tablespoons (it will be slightly syrupy). Set aside to cool completely. With an electric mixer, beat together cooled reduced cider, cream cheese, pinch of salt, and 1 cup of the powdered sugar. Add enough additional powdered sugar for desired frosting texture.
4. Frost cupcakes!
Title: Sweetheart White Chocolate Pie (Layered)
Ingredients:
- 1 cream cheese
- 3/4 powdered sugar
- 1 Cool Whip
- 1 milk
- 1 1/4 instant white chocolate pudding and pie filling mix
- 1
Instructions:
1. In a mixing bowl, beat cream cheese, powdered sugar and 1/2 cup Cool Whip til light and fluffy.
2. Spread over crust.
3. In another bowl, beat milk and pudding mix on low for 2 minutes.
4. Pour over cream cheese mixture and refrigerate for 2 hours or til firm.
5. Tint remaining Cool Whip pink with red food coloring and spread over pie before serving.
6. Sprinkle with crushed candy bar if desired.
Title: Green Tomato Cake
Ingredients:
- 1 sugar
- 2 eggs
- 3 all-purpose flour
- 3 baking powder
- 2 baking soda
- 1 1/4 green tomatoes
- 2 red cherries
- 1/2 raisins
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven at 350°F.
2. Butter a round 8" cake pan or use Pam.
3. In a bowl, mix oil, sugar, vanilla and eggs.
4. In another bowl, pass through a sieve the flour, the baking power and the baking soda.
5. To the flour preparation, add the tomato pieces and the cherries.
6. Add the flour preparation to the egg mix, blending well.
7. Pour the cake mix into the cake pan and cook for approximately 75 minute.
8. Let cool before icing.
9. Ice with my Cream Sugar Icing.
Title: Cream Puffs With Filling
Ingredients:
- 1 water
- 4 butter
- 1 flour
- 1 baking powder
- 4 eggs
- 1/2 sugar
- 1 butter
- 1 egg
- 1 milk
- 2 cornstarch
- 3 water
- 1 vanilla
Instructions:
1. bring water to a boil
2. add butter
3. add flour stir like crazy.
4. stir until thick.
5. let cool
6. stir in eggs one at a time.
7. then add baking powder
8. drop in gem pans ( muffin tins).( baking sheets,the bigger the puff the less you make ).
9. and bake 45 minutes(others say 30 minutes at 400 degrees ).
10. filling.
11. boil together (stirring constantly with whisk ).
12. milk butter sugar and egg.
13. when boiling.
14. add cornstarch dissolved in water.
15. boil until thick
16. add vanilla.
Title: Sweet Potato Pound Cake
Ingredients:
- 3 1/4 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 nutmeg
- 1/2 salt
- 1/2 milk
- 1 vanilla extract
- 8 unsalted butter
- 1 sugar
- 1 light brown sugar
- 4 eggs
- 2 buttermilk
- 1/2 sugar
- 1/2 unsalted butter
- 4 cornstarch
- 1 1/2 flour
- 1/4 baking soda
- 1 vanilla extract
Instructions:
1. Preheat the oven to 350°F Grease and flour a 10-inch tube or Bundt pan. (If your pan is nonstick, you can get away with just some cooking spray; no need to flour.).
2. In a medium bowl, combine the flour, baking powder, baking soda, nutmeg, and salt. Whisk well. In a small bowl or measuring cup, combine the milk and vanilla.
3. In a large bowl, beat the butter, sugar, and light brown sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Add the sweet potatoes, and mix until the batter is combined. (The batter may look terrible at this point: curdled, weird, terrible. Don’t worry.).
4. With the mixer on low speed, add half of the flour mixture. Beat to just incorporate. Then add half of the milk mixture, and continue to beat on low until well blended. Add the remaining flour, followed by the remaining milk, and beat on low until the batter is thick and smooth.
5. Scrape the batter into the prepared pan, and bake for 60 to 75 minutes, or until the cake springs back when pressed lightly and a toothpick inserted in the center comes out clean.
6. Cool the cake in the pan on a wire rack for 20 minutes. Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack.
7. Meanwhile, make the glaze, if using. In a medium saucepan, combine the buttermilk, sugar, butter, cornstarch, and baking soda. Place it over medium heat, and bring it just to a gentle boil.
8. Immediately remove it from the heat, stir well, and set it aside to cool to room temperature. Add the vanilla, and stir well.
9. Set the wire rack - with the cake atop it - over a rimmed sheet pan. Spoon the glaze through a fine-mesh sieve over the warm cake. (I recommend using a sieve because my batch of glaze had some little gelatinous bits of clumped cornstarch in it.).
10. Cool completely before serving.