lumicero/recipes-ing2inst huggingface dataset:
Title: Clara's Pound Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 3 eggs
- 5 all-purpose flour
- 3 baking powder
- 1 salt
- 1 milk
- 1 vanilla
- 2 butter
- powdered sugar
Instructions:
1. Grease a 10" tube pan with Crisco or butter and, instead of using flour to dust the pan, use powdered sugar to coat the greased pan. Set aside.
2. Cream together butter and Crisco.
3. Add sugar and mix well.
4. Add eggs one at at time.
5. Sift dry ingredients.
6. Add alternately with milk and vanilla.
7. Pour into prepared 10" tube pan.
8. Bake at 300 degrees F for one hour.
9. Turn oven up to 325 degrees F and bake for 15 additional minutes.
Title: Peanut Butter Fudge Rolls
Ingredients:
- 3/4 butter
- 2 margarine
- 1/2 all-purpose flour
- 1 sour cream
- 1/2 peanut butter
- 1/2 powdered sugar
- 1/2 shortening
- 1
Instructions:
1. For dough, cut butter into flour until mixture resembles coarse crumbs.
2. Stir in sour cream until mixture forms a ball.
3. In a medium sauce pan over low heat, melt peanut butter chips, stirring continually. Stir in peanut butter.
4. Remove from heat, stir in sugar.
5. Halve dough. On a surface sprinkled lightly with additional powdered sugar, roll each dough half into a 12x9-inch rectangle.
6. Spread half of the filling on each rectangle.
7. Roll dough up from the long side.
8. Wrap and chill dough for one to two hours, or until firm.
9. To bake, preheat oven to 350°F Cut dough into 1/2-inch slices. Place on an ungreased cookie sheet Bake for 25 minutes, or until edges are slightly brown. Remove and cool completely on wire racks.
10. For glaze, cook and stir chocolate pieces and shortening in a small sauce pan over low heat. Drizzle chocolate over cooled cookies.
Title: Yellow Butter Cake
Ingredients:
- 1 butter
- 1/2 eggs
- 3 cream cheese
- 1 powdered sugar
- 1 vanilla extract
- 1 white chocolate
- 1/4 flour
- 3 milk
- 1 sugar
- 1 butter
- 1 margarine
- 1 1/2 vanilla
Instructions:
1. Mix cake mix, melted butter and one egg.
2. Pat into 13x9 inch pan.
3. In a separate bowl beat cheese until fluffy.
4. Add 2 remaining eggs to cheese and mix well.
5. Add powdered sugar and beat until lumps are gone.
6. Pour this mixture over cake in pan.
7. bake at 350 for 30-45 minutes or until topping is golden.
8. Allow to cool somewhat to set topping (slides off when warm).
9. For the White Chocolate icing.
10. Melt chocolate in top of double boiler.
11. Stir flour into chocolate.
12. Add milk a little at a time and blend well.
13. Cook over medium heat, stirring constantly, until very thick.
14. It should have the texture and consistency of thick pudding.
15. Cool completely.
16. In a large bowl, beat sugar, butter and vanilla until light and fluffy.
17. Gradually add cooled chocolate mixture and beat until icing is the consistency of whipped cream.
Title: Moroccan Cinnamon Cookies (Mantecados)
Ingredients:
- 2 all-purpose flour
- 1/2 egg
- 1 lemon, zest of
- 1 ground cinnamon
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Put the flour into a large bowl.
3. Make a well in the center.
4. Add oil, egg, sugar and grated lemon rind.
5. Knead the dough.
6. Grease a baking sheet and sprinkle with some flour.
7. Gently form small balls from dough and flatten a little.
8. Arrange them on the sheet.
9. Let stand for 20 minutes.
10. Sprinkle the cookies with cinnamon.
11. Bake for 20 minutes.
Title: English Shortbread
Ingredients:
- 150 cornflour
- 50 plain flour
- 200 salted butter
- 250 sugar
- 170
Instructions:
1. Preheat oven to 160°C.
2. Cream butter and sugar until light and fluffy.
3. Fold in all dry ingredients into the butter mixture.
4. Mix everything together, but do not overhandle the dough, or the cookie will turn out hard.
5. Chill the dough to stiffen for at least 30 minutes, and make it easier to roll.
6. Roll the dough about 1/4 inch thick, and cut into shapes using a cookie cutter.
7. Bake until lightly golden brown. (I like it brown.).
Title: Pear and Boyensberry Shortcake
Ingredients:
- 1 1/4 flour
- 1 1/2 baking powder
- 1/2 semolina
- 1/2 caster sugar
- 175 butter
- 1 egg
- 2 cold water
- 1/2 milk
- 410 canned pears
Instructions:
1. Rub together flour, baking powder, semolina, castor sugar and butter in a mixing bowl until the mixture resembles crumbs.
2. Cut in beaten egg and water or milk until the mixture forms small moist ball of dough. Take 2/3 of the mixture, lightly knead an dpress out to fit a 20 x 30cm slice tin.
3. Spread with Boyensberry jam, arrange sliced pear evenly over jam. Scatter with remaining crumbled dough.
4. Cook at 180c or moderate oven for 25-30mins or until golden. Cool on a wire rack, cut into 12 pieces. Serve warm as a dessert with custard, yoghurt or cream, any leftovers will make popular lunch box fillers.
Title: Three Blind Mice Cookies
Ingredients:
- 6 whole wheat flour
- 2 oatmeal
- 3 1/2 unsalted butter
- 1 soft brown sugar
- 1 1/2 baking powder
- 1/2 cayenne pepper
- 1/2 milk
- 1
Instructions:
1. Mix all the ingredients, except the milk, in a bowl.
2. Add the milk slowly until soft dough is formed.
3. Roll out the dough between sheets of wax paper to 1/8-inch thickness.
4. Using a cookie cutter, cut out shapes and place on a greased baking tray.
5. Bake at 350ºF for 15-20 minutes until firm and golden.
6. Cool on a wire rack and store in an airtight tin.
Title: Calanda Peaches With a Meringue Topping
Ingredients:
- 4 butter
- 1 sugar
- 2 milk
- 3 sugar
- 1/2 salt
- 4 lemon juice
- 2 powdered sugar
- 3
- 1
Instructions:
1. Cut the peaches in half and remove the pits.
2. Grease an ovenproof dish and arrange the peaches in it, cut side up.
3. Fill the peach centers with the custard and top with a mound of meringue.
4. Sprinkle with extra fine sugar and brown in the oven, or caramelize the sugar with a red-hot metal spatula.
5. Beat the egg yolks with the sugar in a thick-bottomed pan.
6. Add the boiling milk, stirring all the time, then add the peach liqueur and continue to heat until thick.
7. Beat the egg whites until thick together with the pinch of salt, a few drops of lemon juice and the sugar until very shiny and smooth.
Title: Peanut Butter Protein Bars
Ingredients:
- 1/2 butter
- 1/2 light margarine
- 1 3/4 light cream cheese
- 4 vanilla
- 1 sugar substitute
- 2
- 1/2 - 3/4
Instructions:
1. Melt butter in microwave. Add peanut butter and softened cream cheese. Mix together with a fork in a bowl. Add protein powder, vanilla, splenda and nuts.
2. Stir well. Expect it to be very crumbly. Press firmly into an 8 x 8 pan. Slice into 12 pieces and put whole pan into freezer.
3. Remove when bars are firm. Remove bars and place into zip-lock bag in the freezer.
Title: Nancy's Oatmeal Cookies
Ingredients:
- 2/3 butter
- 2/3 shortening
- 1 brown sugar
- 3 oatmeal
- 1 all-purpose flour
- 1 salt
- 1/4 baking soda
- 1/2 water
- 1/4 - 1/3
Instructions:
1. Nancy's note's on Oatmeal cookies; they are called Melanie's Breakfast Scottish Oat Cakes.
2. Cream together 2/3 cups butter, 2/3 cups shortening, 1 cup brown sugar.
3. 3 cups oatmeal (quick oats work best).
4. 1 cup all purpose flour.
5. 1 cup oat flour.
6. 1/4 tsp salt 1/2 tsp baking soda.
7. Work the dough until just mixed and crumbly. Add 1/4 to 1/3 Celsius water slowly as needed and keep mixing a few minutes more until dough comes together in a solid mass, not too dry (where it crumbles from the spoon) and not to wet and sticky.
8. (note: the water is important to the crispiness of the oat cakes. If the dough is too wet, add a little more flour rather than omit the water.).
9. Scoop the dough by large tablespoons (1 oz. to 2 oz. portions) onto ungreased cookie sheet. Press flat with fingers to 1/4 to 1/2 inch thick. Bake at 350 - 375 degrees for 15 - 20 minutes until golden. Cool briefly and use a spatula to move oatcakes to a cooling rack.
10. This recipe makes about 40 small or 20 large oatcakes. Store in a tin to keep crisp.
11. Note from Nancy - I rolled the dough into about 1.5" balls and then pressed them flat. I also think the recipe needs more salt. I put in 1/2 teaspoons.
12. See you in TX next year!
13. Nancy Nieser.
Title: Easy Snow White Cream Icing
Ingredients:
- 1 butter
- 1 Crisco shortening
- 5 confectioners' sugar
- 1/2 vanilla
- 2
Instructions:
1. In a large bowl cream the butter and Crisco until light and fluffy.
2. Add in the confectioners sugar in three additions until well combined.
3. Add in vanilla then cream (start with 1/2 cup) beat until completely combined, adding in more whipping cream (and 18% cream if needed to reach desired consistancy).
4. Store an leftovers in the refrigerator or freeze.
5. Delicious!
Title: Snowman's Balls
Ingredients:
- 2 1/2 graham cracker crumbs
- 2 icing sugar
- 1 rum
- 1 brandy
- 1/4 coconut
- 1/4
Instructions:
1. Mix all ingredients together except coconut together until firm.
2. Form into 1" balls and roll in coconut.
Title: Apple Dumplings
Ingredients:
- 4 flour
- 2 sugar
- 1 salt
- 1/2 egg
- 1 vinegar
- 1 water
- 1/2 apple
- 1/2 brown sugar
- 1 cinnamon
- 2 butter
- 1/2 sugar
- 1/2 flour
- 1/4 real butter
- vanilla
Instructions:
1. Crust:.
2. Mix flour, crisco, sugar and salt. Add egg, vinegar and water.
3. Filling:.
4. Peel and core as many apples as you need.
5. Roll out dough and cut into squares large enough to cover the apple. Place whole apple in center of square and in the center hole of the apple sprinkle 1 tablespoon brown sugar and cinnamon to your taste and 1/8 inch pat of butter on each apple. Fold up and seams.
6. Place on cookie sheet (with foil, to protect cookie sheet from boil overs).
7. Bake at 350 for 1 hour.
8. After baking place dumpling in bowl and put a scoop of vanilla ice cream.
9. Sauce:.
10. Boil all over low to medium heat for 2 to 3 minutes. Add vanilla. Pour hot sauce over dumplings and ice cream and serve.
Title: Delicious Square Cookies Recipe (Dunk'em in Coffee)
Ingredients:
- 1/2 unsalted butter
- 1 white sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1/2 cornstarch
- 2 baking powder
- 1/2 salt
Instructions:
1. Cream butter and sugar.
2. Add egg and vanilla extract. Mix thoroughly.
3. Mix in the dry ingredients.
4. Either use a piping bag to pipe them onto an ungreased cookie sheet, or shape the dough like a log, chill it for an hour in the fridge, and cut it into 1/8 inch thin slices.
5. I bake them at 300F for 18 to 20 minutes
6. Remove from cookie sheet right away onto a cool surface.
Title: Chocolate Nut Crepes
Ingredients:
- 12 cornstarch
- 1/3 sugar
- 2/3 milk
- 1/2 walnuts
- 4 dark chocolate
- 1
Instructions:
1. Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
2. Mix the cocoa, cornstarch and sugar together in a saucepan.
3. Add and little milk and blend thoroughly.
4. Gradually add the rest of the milk, mixing constantlly.
5. Place over a medium heat and cook, stirring continually, until the mixture is thick.
6. Add the nuts and mix well.
7. Fill the crepes with the chocolate nut mixture and roll up.
8. Place on dessert dishes and serve immediately with whipped cream, sprinkled with shaved chocolate.
Title: Delicious Peach Cobbler
Ingredients:
- 2 butter
- 3/4 sugar
- 1 1/2 nutmeg
- 1 cinnamon
- 1 evaporated milk
- 1/4 self-rising flour
- 1/4 baking powder
- 2 salt
- 1/2
Instructions:
1. FILLING: Drain 1 cup of juice from peaches.
2. Set aside.
3. Combine peaches, 1 stick butter, 1 1/4 cups sugar, nutmeg and cinnamon in pot for heating on low.
4. Prepare 1/2 cup cold water with 1 tblsp flour; mix together.
5. Stir into mixture on stove.
6. Simmer on low for approx.
7. 10 minutes.
8. Pour mixture in a 13x9 baking pan.
9. TOPPING: Mix remainder of flour, baking powder, salt, 1/4 cup sugar, 1/2 stick butter, 1/4 cup evaporated milk, 1/4 cup condensed milk and add remainder of peach juice.
10. Stir together well; pour over filling smoothing over filling.
11. Bake in 350 degree oven for approx.
12. 1 hour.
13. May sprinkle sugar over topping before baking.
Title: Snack Cake Mix With 2 Variations
Ingredients:
- 8 all-purpose flour
- 2 baking soda
- 1 salt
- 6 granulated sugar
Instructions:
1. For snack cake mix:
2. In a large bowl, combine all ingredients for snack cake mix. Stir with a wire whisk until blended. Divide mixture evenly into six 2 1/2 cup containers with tight-fitting lids, about 2 1/4 cups each. Seal containers. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. Makes 6 packages or about 13 1/2 cups Snack Cake Mix.
3. Carrot snack cake:
4. 1 package Cake Mix (from above recipe).
5. 1 egg ( slightly beaten).
6. 1/3 cup vegetable oil.
7. 1 cup grated carrots.
8. 3/4 cup orange juice.
9. 1 teaspoon ground cinnamon.
10. 1/2 cup chopped nuts.
11. Preheat oven to 350°F (175°C). Pour Snack Cake Mix into an ungreased 8 or 9 inch square baking pan. In a medium bowl, combine egg, oil, carrots, orange juice and cinnamon, beating with a fork to blend. Stir into Snack Cake Mix until blended. Stir in nuts. Bake 35 to 45 minutes until a wooden pick inserted in center comes out clean. Prepare frosting; set aside. Cool cake on a rack. Spread frosting evenly over cooled cake. Makes 9 servings.
12. Cream Cheese Frosting:
13. 3 Tablespoons butter or margarine, softened.
14. 1-3 ounce package cream cheese, softened.
15. 1 2/3 cups powdered sugar, sifted.
16. 1/2 teaspoon vanilla extract.
17. In a small bowl, cream butter or margarine and cream cheese until light and fluffy. Beat in powdered sugar and vanilla until smooth.
18. Banana-Walnut Snack Cake:
19. 1 package cake mix (see above).
20. 1 egg.
21. 1/3 cup vegetable oil.
22. 1/2 cup mashed (ripe banana).
23. 1/2 cup buttermilk (milk, or water).
24. 1/2 cup chopped walnuts
25. Preheat oven to 350°F (175°C). Pour snack cake mix into an ungreased 8 or 9 inch square baking pan. In a small bowl, combine remaining ingredients, beating with a fork to blend. Stir into snack cake mix until blended. Bake 30 to 35 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool on a rack. Makes 9 servings. Place a paper doily on the hot cake, dust with powdered sugar, then remove the doily.
Title: Luxury Low-Fat Chocolate Sauce
Ingredients:
- 100 sugar
- 50 skim milk
- 50 cornflour
- 50 vanilla extract
- 4
- 1
Instructions:
1. Mix the sugar with the cornflour and cocoa in a saucepan.
2. Stir in the milk and bring to the boil, stirring.
3. Add vanilla and cream.
4. Gently heat the mixture without allowing it to boil.
5. Serve warm.
Title: Texas Sheet Cake A.k.a. Best Chocolate Cake Ever
Ingredients:
- 2 flour
- 2 sugar
- 1/4 kosher salt
- 1/2 cocoa powder
- 1 butter
- 1 boiling water
- 1/2 buttermilk
- 2 eggs
- 1 baking soda
- 1 vanilla
- 7/8 butter
- 1/2 cocoa powder
- 6 milk
- 1 vanilla
- 3 1/4 powdered sugar
- 1/2 pecans
Instructions:
1. Preheat the oven to 350 degrees. Grease a pan and set aside. (I use an 18x13 sheet cake pan. However this cake can be made in whichever pan you prefer. It will simply be thicker in a smaller pan.).
2. In a large mixing bowl, whisk together flour, sugar, and salt. In a medium size saucepan over medium high heat, melt butter and then add the cocoa. Whisk to combine. Add boiling water to the saucepan and allow the mixture to boil for 30 seconds, then remove from the heat. Pour the chocolate mixture over the flour mixture, and stir to combine.
3. In a small bowl, whisk together the buttermilk, beaten eggs, vanilla and baking soda. Stir this mixture into the first mixture. Pour into your sheet cake pan (or the pan of your preference) and bake at 350 degrees for 20 minutes.
4. While the cake is baking, make the icing. Melt butter in a saucepan over medium high heat. Add cocoa and whisk to combine, then remove from heat. Add the milk, vanilla, and powdered sugar. Whisk to combine. Add the pecans, if desired and stir to combine. Pour the icing over the warm cake.
Title: White Chocolate Sweet Potato Cake
Ingredients:
- 2 sweet potatoes
- 1 1/4 unsalted butter
- 2 cake flour
- 4 eggs
- 2 sugar
- 2 baking powder
- 1 salt
- 1 ground cinnamon
- 1 ground nutmeg
- 2 pure vanilla extract
- 3 brandy
- 1 1/2 white chocolate
- 1 heavy cream
- 2
Instructions:
1. Heat oven to 400 degrees.
2. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet.
3. Bake until tender, 30 to 40 minutes.
4. When cool enough to handle, remove skin, and mash flesh with a fork into coarse pure.
5. Lower oven temperature to 325 degrees.
6. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside.
7. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes.
8. Add remaining 1 cup vegetable oil; beat on medium speed until well combined.
9. Add the cooled sweet potatoes; mix until combined.
10. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture.
11. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
12. Evenly distribute cake batter into prepared pans, and transfer to the oven.
13. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes.
14. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
15. Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
16. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
17. Cut each cake layer in half horizontally, creating four layers.
18. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost.
19. Repeat frosting-and-stacking process until each layer is frosted.
20. Spread remaining frosting on sides and top of cake.
21. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.
Title: Sour Cream Spritz Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 vanilla
- 1 sour cream
- 1/3 cinnamon
- 2 3/4 salt
- 1 baking soda
- 1/2
- 1/4
Instructions:
1. Preheat oven to 375°.
2. Cream butter and sugar well. *(See note below.).
3. Beat in egg yolk, sour cream and vanilla.
4. Sift together dry ingredients and gradually blend into the creamed mixture.
5. Fill cookie press and form cookies on ungreased cookie sheet, decorate with sprinkles, if desired.
6. Bake at 375°F for 10-12 minutes. Checking for a slightly set or very slightly browned cookie at 10 minutes. If needed, bake another 1-2 minutes.
7. Remove cookies from baking sheet while warm & transfer to wire rack to cool.
8. Decorate if desired or enjoy them plain.
9. Store in an air-tight container and layered between foil or waxed paper, if needed. These cookies freeze well.
Title: Traditional Buttermilk Cake (And Optional Frosting Recipe)
Ingredients:
- 1/2 butter
- 1 buttermilk
- 1 1/2 sugar
- 3 eggs
- 1 chocolate
- 3
Instructions:
1. Preheat oven to 325 degrees. Butter 2 8-inch round cake pans. Line with nonstick sprayed wax paper. Lightly dust with flour.
2. Mix butter and buttermilk (and the melted chocolate). If you have no buttermilk, just get a teaspoon of lemon juice or vinegar and add enough milk to make one cup. Add 1 cup sugar to egg whites and beat until they form peaks. With remaining 1/2 cup of sugar, beat egg yolks until thick.
3. Add yolk mixture to buttermilk mixture. Alternately add egg whites (about a third at a time) and flour into the buttermilk/yolk mixture. Stir until smooth, but don't overmix.
4. Divide into pans and bake for 30 minutes or until inserted knife comes out clean. Cool for 5 minutes. Remove from pan. Assemble with your own frosting or --.
5. Topping: Whip 2 cups of heavy cream + 3 tablespoons sugar. Spread about a quarter of the whipped cream between the layers. Finish decorating cake with remaining whipped cream. Sprinkle shredded chocolate evenly over top and sides of cake.
Title: Pahkindieivat (Finnish Nut Log)
Ingredients:
- 1 Pikkuleipienperustaikina (Finnish Butter Cookie Dough)
- 1 egg
- 1/4 sugar
- 2
Instructions:
1. Preheat oven to 350F (175C).
2. Lightly grease a large baking sheet; set aside.
3. Divide cookie dough into fourths.
4. Rolling each between your hands and a lightly floured surface, shape into ropes, 1/2 inch thick.
5. Cut crosswise in 2-inch slices.
6. In a small shallow dish, beat egg until well blended and smooth.
7. In another small bowl, combine almonds and sugar.
8. Roll cookie slices or logs first in beaten egg, then in sugar mixture.
9. Place 2 inches apart on prepared baking sheet.
10. Bake 12 to 15 minutes or until lightly browned.
11. Cool on a rack.
12. Note: A good sub for the sugar is vanilla sugar. You can find it in most gourmet or European markets. Or, you can make your own. Place a couple of vanilla beans with your sugar in a tightly sealed canister. The strength will depend on how long you leave it as well as the amount of sugar. It has a very delicate flavor.
Title: Turtle Brownies
Ingredients:
- 3 unsalted butter
- 12 eggs
- 3 brown sugar
- 1/2 granulated sugar
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1/2 all-purpose flour
- 2 salt
- 1/4 heavy whipping cream
- 40 pecan halves
- 1/2 heavy whipping cream
- 2
- 1/4
Instructions:
1. Brownies: Melt chocolate and butter in a heat-proof bowl over boiling water. Set aside. In a medium-sized bowl, beat eggs and sugars until smooth. Add vanilla and chocolate mixture, beat well. Beat in flour and salt. Pour mixture into a 13x9-inch dish and bake at 350 degrees for 20 minutes or until brownies are done. Set on wire rack to cool.
2. Caramel Topping: Melt caramels and cream; bring to a boil. Stir in pecans until fully covered. Pour over brownies. Put in refrigerator to set (when brownies are firm).
3. Ganache Topping: Bring cream to a boil. Pour over chocolate (heat proof bowl). Wait 5 minutes, whisk until blended. Drizzle over brownies in a zig zag pattern.
Title: Banana Caramel Chocolate Chunk Cake
Ingredients:
- 2 plain flour
- 1 cinnamon
- 1/2 fresh nutmeg
- 1/4 ground cloves
- 1 salt
- 1 baking soda
- 3 eggs
- 1 1/4 caster sugar
- 1 3/4 vanilla essence
- 1 pecan nuts
- 3/4 chocolate
- 3 bananas
- 3 light brown sugar
- 1 1/4 milk
- 1 unsalted butter
- 1
- 4
Instructions:
1. Pre-heat the oven to 180*C/350*F. Grease and flour a 12 cup tube or bundt pan, shaking out all the excess flour.
2. Sift together the flour, cinnamon, nutmeg, cloves, salt and baking soda. Set aside. Beat together the eggs, caster sugar and oil with your electric beaters on medium speed until the sugar is totally emulsified, about 2 to 3 minutes. Beat in the vanilla essence. Slowly beat in the dry ingredients, scraping down the bowl to make sure it all gets mixed in well. Fold in the pecan nuts, chocolate and banana chunks very carefully with a rubber spatula taking care not to mush the bananas up. Scrape into the prepared pan.
3. Bake for 50 minutes. Test with a wooden skewer to see if it is done. It should come out clean if it is. If not, bake for an additional 5 to 10 minutes.
4. In the meantime combine all the topping ingredients in a small saucepan over low heat and cook until the butter and sugar are melted and it begins to boil. Simmer for about 10 minutes while you are waiting for the cake to finish.
5. Remove the cake from the oven and poke holes all over the hot cake (without removing from pan) and spoon the caramel glaze over the top, stopping every now and then to let the cake absorb it. If it starts to pool, poke some more holes in the cake. Let cook completely in the pan on a wire rack before removing and unfolding it onto a plate. I then put another plate on top and flip it over until the flat side is on the top again. Delicious!