lumicero/recipes-ing2inst huggingface dataset:
Title: Bourbon and Eggnog Spiced Cake With Cherries and Almonds
Ingredients:
- 1 1/2 sugar
- 1 butter
- 2 eggs
- 3/4 Bourbon
- 1/4 flour
- 2 1/4 baking powder
- 1 baking soda
- 1 cinnamon
- 1 ground allspice
- 1/2 ground nutmeg
- 1/4 cherries
- 3/4 powdered sugar
- 3/4
- 1
Instructions:
1. Cream together sugar and butter until light and fluffy.
2. Beat in eggs until blended.
3. Beat in eggnog and Bourbon until blended.
4. In a bowl, mix together the remaining ingredients and beat into egg mixture until nicely blended.
5. Do not overbeat.
6. Spread batter evenly into a greased 10-inch tube pan and bake in a 350° oven for about 55 minutes, or until a cake tester, inserted in center, comes out clean.
7. Allow to cool in pan.
8. When cool, remove from pan and drizzle top with Eggnog Cream Glaze.
9. Decorate top with whole glaceed cherries and toasted slivered almonds.
10. Eggnog Cream Glaze:
11. Stir together all the ingredients until blended.
Title: Greek Pecan Baklava
Ingredients:
- 2 sugar
- 1 water
- 3/4 liquid honey
- 2 brandy
- 1 fresh lemon juice
- 1 cinnamon sticks
- 3 pecans
- 1 cinnamon
- 1 clove
- 1 sugar
- 1 cinnamon
- 1 clove
- 1 phyllo dough
- 1 unsalted butter
Instructions:
1. In a saucepan combine 2 cups sugar, 1 cup water, liquid honey, brandy, lemon juice and cinnamon stick; bring to a boil over medium heat stirring constantly, boil for about 1 minute (or until the sugar is completely dissolved) then remove from heat; cool syrup COMPLETELY.
2. In another bowl toss the chopped pecans with 1 cup sugar, cinnamon and cloves.
3. Brush 2 (13 x 9-inch) baking pans with melted butter.
4. Place 8 phyllo sheets in 1 pan, brushing EACH sheet with melted butter, then top with 2 cups pecan mixture.
5. Place 3 phyllo sheets over the pecan mixture, brushing each sheet with melted butter, then top with 2 cups of pecan mixture.
6. Repeat with 3 more phyllo sheets and then 2 cups pecan mixture.
7. Top with 6 phyllo sheets, brushing all but the top sheet with melted butter.
8. Repeat the procedure with remaining phyllo sheets and the pecan mixture for the second pan.
9. Using a sharp knife cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter.
10. Insert a clove in the center of each diamond.
11. Bake in a 300°F oven for 1 hour.
12. Remove from the oven and pour the prepared reserved syrup evenly over the baked baklava.
13. Cool completely in the pans on wire racks.
14. When cooled cut again diagonally; remove from pans and store in airtight containers at room temperature.
Title: Country Pineapple Casserole
Ingredients:
- 1/2 butter
- 2 margarine
- 8 sugar
- 2 eggs
- 3 crushed pineapple
- 10 lemon juice
Instructions:
1. Cream the butter and sugar.
2. Add the eggs one at a time, beating the mix well after each egg is added.
3. Stir in the pineapple and lemon juice.
4. Fold in the bread cubes.
5. Pour into a greased 13 x 9 cake pan or baking dish.
6. Bake, uncovered, at 325 degrees until set.
Title: Pumpkin Custard With Crunchy Pecan Topping
Ingredients:
- 1 pumpkin
- 3/4 heavy whipping cream
- 1/2 sugar
- 1/2 dark brown sugar
- 1/2 salt
- 1/2 nutmeg
- 1/4 ground cinnamon
- 1/4 ground ginger
- 1/8 ground cloves
- 1/8 eggs
- 2 butter
- 1/4 margarine
- 1 pecans
- 1/2 sugar
Instructions:
1. Stir together first 11 ingredients in a large bowl.
2. Pour mixture evenly into 8 lightly greased 4 oz. ramekins or custard cups.
3. Place in a large roasting pan; add hot water to depth of 1".
4. Bake uncovered, at 325 degrees for 55 minutes.
5. Meanwhile melt butter in a large skillet over medium heat. Add pecans and 1/2 cup sugar. Cook, stirring constantly 6 minutes or until sugar is dissolved and mixture is golden brown. Pour onto a parchment paper lined pan and spread evenly. Cool completely; break into small pieces and set aside.
6. Remove ramekins from water; cool slightly on wire rack. Cover and chill up to 24 hours if desired.
7. To serve: Top each custard with pecan topping. Whip cream would be wonderful on top also.
Title: Chocolate Cream Cupcakes(Cook's Counrty)
Ingredients:
- 1 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/2 boiling water
- 1/3 cocoa powder
- 1/3 instant espresso
- 1 sugar
- 3/4 sour cream
- 1/2 eggs
- 1/2 vanilla extract
- 2 water
- 1 unflavored gelatin
- 3 unsalted butter
- 3/4 salt
- 4 vanilla extract
- 1 marshmallow cream
- 1 unsalted butter
- 1 1/4
- 1/2
- 3
Instructions:
1. MAKE BATTER Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 12-cup muffin tin. Combine flour, baking soda, and salt in bowl. Whisk water, cocoa, chocolate chips, and espresso in large bowl until smooth. Add sugar, sour cream, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture until incorporated. Divide batter evenly among muffin cups. Bake until toothpick inserted into cupcake comes out with few dry crumbs attached, 18 to 22 minutes. Cool -cupcakes in tin 10 minutes, then turn out onto wire rack and cool completely.
2. PREPARE FILLING Combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to touch, about 5 minutes, then whisk in marshmallow creme until smooth; refrigerate until set, about 30 minutes. Transfer 1/3 cup marshmallow mixture to pastry bag fitted with small plain tip; reserve remaining mixture for filling cupcakes.
3. ASSEMBLE CUPCAKES Microwave chocolate and butter in small bowl, stirring occasionally, until smooth, about 30 seconds. Cool glaze to room temperature, about 10 minutes. Insert the tip of a paring knife at a 45-degree angle about 1/4 inch from the edge of the cupcake. Cut out and remove the cake cone. Cut off all but the top 1/4 inch of the cone, leaving a circular disc of cake. Discard—better yet, eat!—the bottom of the cone. Using a spoon, fill each cupcake with 1 tablespoon of the marshmallow mixture. Replace tops, frost with 2 teaspoons cooled glaze, and let sit 10 minutes. Using pastry bag, pipe curlicues across glazed cupcakes. Serve. (Cupcakes can be stored in airtight container at room temperature for 2 days.).
Title: Cream of Wheat Squares
Ingredients:
- 2 milk
- 1/2 butter
- 3/4 sugar
- 3/4 vanilla
- 1
Instructions:
1. Stir the Cream of Wheat into the milk . This mixture can be cooked in the microwave on medium for 4 minutes until thickened,stirring every minute, or cook in a saucepan on top of the stove on medium heat,but stir continually to prevent lumps or sticking to the bottom of the pan until thickened. It will thicken once it comes to a slow boil.Mixture will thicken more as it cools.
2. Allow the mixture to cool.
3. Beat together margerine, sugar and vanilla.
4. Add to the cooled mixture and beat until well blended.
5. In a 9X13 pan,arrange a layer of graham wafers.
6. Top with a layer of half of the cream of wheat mixture.
7. Top with a second layer of Graham Wafers.
8. Add the rest of the Cream of wheat mixture.
9. Top with a third layer of Graham Wafers.
10. Top this layer of Graham wafers with Cream cheese icing .using your favorite recipe but I recommend halving a recipe which would use only 4 ounces of cream cheese rather than 8 ounces so the icing is not to thick on top of the square. Store in fridge.
11. Best when prepared a day ahead of serving,allowing the Graham wafers to soften.
12. Note: servings depends on Square size.
13. .Hot mixture can be cooled by placing in freezer stirring every few minutes. Cooking time is cooling time.
14. Note: these squares can be frozen BUT the Graham crackers will be really quite soft. They can still be sliced without a problem.
Title: Coconut Pound Cake
Ingredients:
- 3 flour
- 3 sugar
- 5 eggs
- 1 butter
- 1 margarine
- 1/2 shortening
- 1 1/4 milk
- 1/2 baking powder
- 1/4 salt
Instructions:
1. Cream together butter, crisco and sugar.
2. Add eggs.
3. Sift dry ingredients.
4. Add dry ingredients alternately with milk.
5. Add coconut flavoring and mix well.
6. Pour into a greased and floured tube pan and bake at 350 degrees for 1 1/2 hours.
Title: Light As a Feather Cake
Ingredients:
- 1 1/2 cake flour
- 1 1/2 sugar
- 1/2 salt
- 1 cream of tartar
- 9 eggs
- 1/2 water
- 1/2 baking powder
- 1
Instructions:
1. Separate eggs, placing whites in a large mixing bowl. Sprinkle cream of tartar on egg whites and beat on high until soft peaks form.
2. Slowly add in 1/2 cup of the sugar until whites are stiff but not dry.
3. In a medium sized bowl, sift flour, sugar, salt, and baking powder together.
4. Make a well in the sifted ingredients and add oil, egg yolks, water, and extract. Beat until smooth.
5. Fold egg yolk mixture gradually into beaten egg whites. Pour batter into ungreased angel food cake pan.
6. Bake at 350F for 45 min or until cake is golden and springs back when touched.with a finger. Cool upside down by balancing the inside ring of the pan on a bottle or funnel (if your pan doesn't have cooling legs).
Title: Lemonade Party Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 powdered sugar
- 3
- 3/4
- 16
Instructions:
1. Heat oven to 350 (325 for dark or nonstick pan). Make cake as directed for 13 x 9-inch pan; cool 15 minutes.
2. Stir together lemonade concentrate and powdered sugar. Poke top of warm cake every 1/2 inch with long fork, wiping fork occasionally to reduce sticking.
3. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake.
4. Cover and refrigerate about 2 hours or until chilled.
5. Spread frosting over top of cake. Sprinkle with colored sugar. Store loosely covered in refrigerator.
Title: Lofthouse Style Sugar Cookies
Ingredients:
- 1 sugar
- 1/2 butter
- 2 eggs
- 1/2 sour cream
- 2 vanilla extract
- 3 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 powdered sugar
- 1 vanilla extract
- 1 -2 milk
- 1/2 butter
Instructions:
1. Preheat your oven to 350 degrees.
2. With your mixer cream together 1/2 cup softened butter with 1 cup sugar and mix for a couple of minutes until smooth. Add in sour cream, eggs, and vanilla and mix well. In a large bowl sift together flour, baking powder, baking soda, and salt. Slowly add the dry ingredients into the wet and mix well. Measure three tablespoons of dough for each cookie. Use your hands to roll three tablespoons of cookie dough into a smooth ball. Place on ungreased cookie sheets, making sure to leave about 1 inch between each cookie. Using your hand to lightly flatten the dough a bit. Bake for 11-12 minutes, then immediately remove from the oven. The cookies will appear under-baked a bit but this is what you want. Carefully transfer the cookies to a cooling rack and repeat the process until all of the dough is gone.
3. To make the frosting, beat butter with a mixer for about 30 seconds, then add in powdered sugar, one cup at a time. Add in vanilla and 1-2 tablespoons of milk and mix until light and fluffy. Use a knife to slather each cookie with frosting. Top with sprinkles. *Notes – you can make these a bit smaller by using 2 tablespoons of dough and baking for 10 minutes.
Title: Strawberry Supreme Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 2 3/4 sugar
- 6 eggs
- 3 flour
- 1 baking powder
- 3 vanilla
- 2 frozen strawberries
- 1 strawberries
- 1 powdered sugar
- 1 1/2 water
- 1
- 1/2
Instructions:
1. Cream shortening,butter and sugar. Add eggs, one at a time, beating thoroughly after each one.
2. Sift flour with baking powder; alternately add with strawberries. Add flavorings and food coloring.
3. Pour batter into a greased and floured bundt pan. Place in cold oven; turn on to 350° for approximately 1 1/2 hours. Remove cake from pan.
4. Top with Strawberry Supreme Pound Cake Topping: Bring all ingredients to a simmer for 3 to 4 minutes. Apply to cake.
Title: Honeydew Melon With Roquefort Cheese
Ingredients:
- 3/4 water
- 1/2 honey
- 1 orange zest
- 1 lemon zest
- 1 honeydew melon
- 1 red grapes
- 1 Roquefort cheese
Instructions:
1. Make a light syrop by boiling together water, honey and citrus zest (lemon and orange) in a small saucepan.
2. Remove from heat and set aside.
3. Place the melon cubes in a shallow dish and add the syrup. Toss gently to coat melons. Cover with plastic and refrigerate for 2 hours.
4. Drain off syrup (leaving the zest) and add the grapes.
5. Place in decorative cups (or not depending what you have). Sprinkle with the Roquefort cheese (or any other blue cheese you like to use).
Title: Lemon Bars
Ingredients:
- 1 flour
- 1/2 butter
- 1/4 powdered sugar
- 1 granulated sugar
- 2 lemons
- 2 fresh lemon juice
- 1/2 baking powder
- 1/4 salt
- 2 eggs
Instructions:
1. Heat oven to 350°.
2. Mix flour, butter, and powdered sugar in small bowl.
3. Press evenly with hands in bottom and about 5/8 inch upside of ungreased square pan.
4. Bake 20 minutes.
5. Beat remaining ingredients in medium bowl on medium speed till light and fluffy.
6. Pour over hot crust.
7. Bake 25 minutes or until no indention when touched in the middle.
8. Let cool.
9. Cut into squares.
Title: Oatmeal Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 1/2 old fashioned oats
- 2 flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 butter
- 1 sugar
- 1 light brown sugar
- 3 vanilla
- 3/4 peanut butter
- 2 eggs
- 1 peanuts
- 8 walnuts
Instructions:
1. In a food processor PULSE 1 cup oats (1 cup only) until ground fine.
2. In a large bowl, stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
3. In another large bowl with an electric mixer, beat together softened butter and both sugars until light and fluffy (about 3-4 minutes).
4. Add in eggs, vanilla (or maple extract if using, can use both, 2 tsp maple and 1 tsp vanilla!) and peanut butter; beat until well combined (about 1-2 minutes).
5. Beat in the flour mixture until combined.
6. Add in chocolate chips, grated chocolate and nuts (if using) mix well to combine.
7. Set oven to 325°, and set oven rack to second-lowest position.
8. Form the dough into rounded balls and place on a light-greased cookie/baking sheet about 2-inches apart on the sheet.
9. Bake cookies for about 12-15 minutes or until just pale-golden.
10. Cool cookies on baking sheet for 5 minutes and then transfer to racks to cool completely.
Title: Baby Ruth Cream Cheese Brownies
Ingredients:
- 1 cream cheese
- 4 egg
- 1 sugar
- 1 vanilla extract
- 1/2
Instructions:
1. Make brownies according to box, but don't cook.
2. Chop candy bars into 1/4-inch chunks.
3. Mix rest of ingredients in a separate bowl.
4. Fold in chopped candy bar.
5. Spread brownie mix in 9x13-inch pan.
6. Spoon cream cheese mixture on top of brownie mix.
7. Swirl cream cheese and brownie mix to create a swirl.
8. Bake at 325 degrees for 35 minutes.
Title: Natvia Spanish Pineapple Xmas Cake
Ingredients:
- 8 eggs
- 4 baking powder
- 4 lemon juice
- 2 vanilla essence
- 8 fresh pineapple
- 3 rum
- 1
- 3 -4
- 1
- 1/2
- 1
Instructions:
1. Method : Cake.
2. Pre-heat oven to a moderate temperature (160 degrees).
3. Grease cake tin (I did it with 'extra virgin olive oil' and a brush).
4. Flour the cake tin.
5. Beat the egg whites with lemon drops, added at the beginning, until very stiff.
6. Add Natvia and keep beating the mixture.
7. Add egg yolks one by one until mixed.
8. Add vanilla essence.
9. Add sifted flour and mix very gently with a wooden spoon until evenly blended in mixture.
10. Pour in cake tin and place in the pre-heated oven immediately and cook in moderate heat for 30 minutes.
11. Check after a few minutes and if it turns brown too quickly, cover tin with foil paper to avoid burning the top.
12. Remove from oven once thoroughly cooked and place on a rack to ensure it aerates well and does not 'deflate'.
13. Method : Filling.
14. Mix the pineapple juice with the rum and bring to the boil.
15. Gently simmer for about 5-6 minutes - Check for sweetness and if necessary add a few teaspoon of Natvia to taste.
16. Let it cool.
17. Method : Ensemble.
18. Cut the cake in two making 2 equal "Xmas tree" shaped pieces.'.
19. Gently pour 3/4 of the pineapple juice on the bottom part of the cake making sure it gets moist all around so no hard edges when you eat it!
20. Beat the cream until is hard, but before it turns into butter!
21. Spread a thin layer of cream on base of cake and place diced pineapple on top of it.
22. Moisten the top layer of the cake with the rest of the pineapple juice.
23. Carefully place it on top of the base and decorate with cream and/or the topping of your choice.
Title: Chocolate-Orange Cake
Ingredients:
- 1 1/4 plain flour
- 1/4 - 1/2 cocoa powder
- 1/2 baking soda
- 1 baking powder
- 1/2 caster sugar
- 3/4 yogurt
- 1/4 orange zest
- 3/4 icing sugar
- 1 orange zest
- 1 1/4 golden sultana raisins
- 1 apricot brandy
- 1/2 vanilla extract
- 2
- 1
Instructions:
1. Preheat the oven to 180C (350F).
2. Lightly grease an 8" round baking pan.
3. In a bowl, sift together the flour, cocoa, baking soda and baking powder.
4. In another bowl, cream together the oil, sugar and yogurt.
5. Add the juice, orange zest and flour; mix well and pour into the prepared pan.
6. Bake for about 35 minutes or till the cake tests done; let it remain in the tin for 10 minutes, then turn it out onto a wire cooling rack.
7. When the cake is completely cool, split it in half horizontally.
8. To make the filling, put the sultanas, orange juice and apricot brandy in a small microwaveable bowl.
9. Cover with clingfilm, poke a hole in the top and microwave it for 2-1/2 minutes. Let cool, then puree the sultanas - either smooth or coarsely
10. Pour the pureed sultanas into a mixing bowl, and add the orange food colouring (if using), the vanilla extract and orange zest and mix well.
11. Add the sifted icing sugar carefully and beat till the mixture is fairly thick, adding more icing sugar if required to make it spreadable but still firm.
12. Spread the filling on one half of the cooled split cake and top with the other half.
13. Sift icing sugar thickly over the top (perhaps vanilla sugar pulsed in the blender to make vanilla icing sugar).
14. Serve with a cup of strong coffee.
15. As an alternative to the orange-sultana filling, split cake and fill with thick orange curd (lemon curd with 50% or more orange juice), then top with ganache.
16. Non-chocolate eaters will find this delicious without the cocoa, adding another 1/4 cup of flour.
Title: Brown Sugar Christmas Thins
Ingredients:
- 1 brown sugar
- 1 butter
- 1 1/2 margarine
- 4 1/2 vanilla
- unsifted all-purpose flour
Instructions:
1. Cream sugar, butter and vanilla until fluffy. Then work in flour, mix at slow speed or use a spoon or your hands.
2. Shape into a smooth ball; cover and chill as long as a week. Let dough come to room temperature before rolling.
3. Pinch off a small lump of dough, shape into a ball, then flatten and roll very thin on a well-floured pastry cloth or board.
4. Cut into desired shapes and place on ungreased baking sheets.
5. Bake at 300°F/150°C for about 15 minute (More or less depending upon thickness of cookies) or until slightly browner than raw dough.
6. Cool cookies briefly on baking sheet, then transfer to wire racks to cool completely.
7. Package airtight: they stay very crisp.
8. Makes about 15 dozen cookies, each 1/8 inch thick and 2 1/2 inches in diameter.
Title: Adele's Sumptuous Carrot Cake
Ingredients:
- 3 flour
- 2 sugar
- 4 eggs
- 1 carrots
- 3 walnuts
- 1 raisins
- 1 baking powder
- 2 baking soda
- 2 vanilla
- 2 nutmeg
- 1 salt
- 1/2 cinnamon
- 2 cream cheese
- 1 powdered sugar
- 1/2 vanilla
- 1/2
Instructions:
1. Sift and mix all dry ingredients.
2. Add all wet ingredients.
3. Pour batter into well-greased tube pan (4 inches high x 9 1/2 inches diameter, smaller can be used it just turns out higher).
4. Bake in 350 degree oven for approximately 1-1/4 hours or until cake tester comes out clean.
5. Cool and spread on cream cheese icing.
Title: Jamie Oliver's Pineapple With Bashed-Up Mint Sugar
Ingredients:
- 1 fresh pineapple
- 4 sugar
- of fresh mint
Instructions:
1. Core the pineapple and cut it into quarters.
2. Thinly slice of bits of the quarters. Make your slices as thin as possible.
3. Arrange the slices on a plate in one or two layers. I tend to go for one.
4. Put the sugar into a mortar and pestle and then add the mint leaves.
5. Jamie then says to 'bash the heck out of it' until the color of the sugar changes to a greenish color. I find it smells really nice at this point.
6. Sprinkle the sugar over the top of the pineapple slices and serve.
Title: Lemonade Angel Cupcakes (no Fat)
Ingredients:
- 1 water
- 3/4
- 1/2
Instructions:
1. Place a rack in the center of the oven; preheat to 350 degrees. Line 24 cupcake cups with paper liners.
2. Place cake mix, water and lemonade concentrate in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Beat on medium speed for 2 minutes, scraping down the sides again if needed. The batter should look thick and well combined.
3. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it 3/4 of the way. Remove any empty liners.
4. Bake until cupcakes are golden and spring back when lightly pressed with your finger, 20 to 22 minutes.
5. Let pans cool on wire racks for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, then pick them carefully out of the cups with your fingertips. Let cool completely on a wire rack, about 15 minutes.
6. PER UNFROSTED CUPCAKE (based on 24 servings): 82 calories; no fat; no cholesterol; 1.5g protein; 19g carbohydrate; 11g sugar; no fiber; 140mg sodium; 23mg calcium; 41mg potassium.
7. For frosting try the creamy lemonade frosting I have posted.
Title: Lemon Yogurt Cupcakes
Ingredients:
- 1 1/4 flour
- 1 baking powder
- 1/4 salt
- 1 granulated sugar
- 1/2 unsalted butter
- 1 egg
- 1/2 plain yogurt
- 2 lemon zest
- 3 fresh lemon juice
- 1/2
Instructions:
1. Preheat oven to 350F and use muffin pan, lined with paper liners.
2. In a small bowl, mix together flour, baking powder and salt.
3. In a large bowl, whisk together sugar, butter and egg until smooth. Add yogurt, lemon zest and juice and lemon extract, beating until smooth. Add flour mixture, beating just until smooth.
4. Scoop batter into prepared pan. Bake in preheated oven for 22 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
5. Top cooled cupcakes with your favorite icing.
Title: Orange Chocolate Mountains #2
Ingredients:
- 175 chocolate
- 600 blood oranges
- 3
Instructions:
1. Break the chocolate into pieces and melt in the microwave on a medium setting, for approximately 3 minutes.
2. Whip the cream to soft peaks and fold in the melted chocolate with a metal spoon.
3. Arrange the orange slices in the base of a wide bowl. Pipe or spoon the chocolate mixture over the oranges and in the centre.
Title: Northamptonshire Seed Cake
Ingredients:
- 8 butter
- 8 caster sugar
- 4 eggs
- 8 flour
- 1/2 baking powder
- 1 ground nutmeg
- 1 caraway seed
Instructions:
1. Set the oven to 350ºF or mark 4.
2. Cream the butter and sugar together in a bowl until light and fluffy.
3. Place the eggs in a bowl set over a saucepan of hot water and whisk until fluffy, then whisk into the butter mixture.
4. Sift the flour and baking powder together and fold into the mixture, together with the nutmeg.
5. Add the caraway seeds and combine well.
6. Turn into a greased and lined 8 inch round cake tin and smooth over the top.
7. Bake for 1 1/2 to 2 hours, covering the top with a piece of kitchen foil if it appears to be browning too quickly.
8. Cool in the tin for 5 minutes, then turn out onto a wire rack.