lumicero/recipes-ing2inst huggingface dataset:
Title: Autumn Apple Sponge Cake
Ingredients:
- 125 sugar
- 125 butter
- 125 self raising flour
- 2 sultanas
- 1 baking powder
- 1 lemon, juice and zest of
- 2 eggs
- 2 apples
Instructions:
1. Preheat oven to 180°C
2. Grease and line the base of a 20cm loose based round cake tin.
3. Quarter the apples and cut out the core. Cut quarters into slices and put them into a small bowl with the lemon juice. Toss to mix and set aside.
4. Sieve the flour and baking powder into a large mixing bowl.
5. Add the butter, sugar, eggs, sultanas and lemon zest. Beat together with a wooden spoon for 3 to 4 minutes until well mixed.
6. Put mixture in the cake tin and level the top.
7. Drain the juice from the apples and put the slices neatly on the cake. See Photo.
8. Bake for about 35 minutes - when you gently press on the top of the cake it should spring back.
9. Take out of the oven and leave to cool before removing form the tin.
10. I usually double the quantity and cook in a 23" round cake tin (deep). It's enough to feed an army - or a very hungry family at least!
11. Alternative toppings use fresh pears or canned, drained pineapple or mandarin oranges.
12. This cake is great served with a generous spoon of whipped cream / crème freche.
Title: Best Loved (Melt in Your Mouth) Sugar Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 2 sugar
- 1 baking soda
- 1 cream of tartar
- 1/8 salt
- 3 vanilla
- 1/2 all-purpose flour
- 1 3/4
Instructions:
1. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.
2. Add sugar, baking soda, cream of tartar and salt.
3. Beat until combined, scraping sides of bowl occasionally.
4. Beat in egg yolks and vanilla until combined.
5. Beat in as much flour as you can.
6. Stir in remaining flour.
7. Shape dough into 1" balls.
8. Place 2" apart on an ungreased cookie sheet.
9. Bake in a 300 degree oven about 15 minutes or until sides are set (do not let edges brown).
10. Cool on cookie sheet for 1 minute.
11. Transfer to a wire rack and let cool.
12. Enjoy.
Title: Banana Jubilee
Ingredients:
- 2 bananas
- 3 margarine
- 3 cinnamon
- 1 brown sugar
- 2 vanilla
- 3
Instructions:
1. Heat the butter until melted on a small pan.
2. Add the sugar, then orange juice.
3. About 1 minutes.
4. Then add the bananas until browned.
5. Do not over cook.
6. Sprinkle cinnamon and drops of vanilla.
7. Serve over vanilla ice cream.
Title: Strawberry Daiquiri Shortcakes
Ingredients:
- 4 fresh strawberries
- 1 butter
- 3 biscuit mix
- 2 1/3 milk
- 1/2 sugar
- 2 vanilla ice cream
- 6
- 1
Instructions:
1. For strawberry sauce: In a medium bowl, combine strawberries and daiquiri mix. Cover and chill for at least 1 hour.
2. For shortcake: In a medium bowl, use a pastry blender to cut butter into biscuit mix until mixture resembles coarse crumbs. Make a well in the center of the mixture.
3. Add milk all at once. Using a fork, stir just until moistened. Drop dough into 6 mounds on a baking sheet coated with cooking spray or parchment paper; flatten each mound with the back of a spoon until about 3/4 inch thick.
4. Sprinkle with sugar. Bake in a 425 degrees oven for 10 to 12 minutes or until golden. Cool on a wire rack for 10 minutes.
5. To serve, cut shortcakes in half horizontally. Place bottom layers in 6 shallow dessert dishes. Top each with a scoop of ice cream. Replace top layers. Top with strawberry sauce and whipped cream.
Title: Grandma's Chocolate Red Velvet Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 granulated sugar
- 2 cocoa powder
- 1 baking soda
- 1 salt
- 2 eggs
- 1/2 coffee
- 1 vanilla
- 1 buttermilk
- 2 heavy cream
- 1 unsalted butter
- 1 cognac
- 4 butter
- 1/3 cream cheese
- 1 confectioners' sugar
- 1/2 salt
- 4 ganache
- 8 vanilla
- 16
- 1
- 1/3
- 1/2
Instructions:
1. Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans.
2. To make the cake: In a bowl, combine flour, sugar, cocoa, baking soda and salt and stir to blend. Set aside.
3. In another bowl, beat eggs and oil. Add Coca-Cola, coffee, food coloring and vanilla and mix to combine. Alternately add flour mixture and buttermilk, beginning and ending with dry ingredients. Divide equally into pans. Bake for 30 minutes. Cool 10 minutes and remove from pans and cool completely on a rack.
4. To make the ganache: Place chocolate in a heatproof bowl. In a saucepan, heat cream and butter just to boiling. Pour over chocolate and allow it to stand for 2 minutes. Add cognac and whisk until smooth. Set aside to cool.
5. To make the frosting: With an electric mixer, cream butter and cream cheese. On low speed, gradually add sugar. Scrape down beater and sides of bowl and stir to incorporate. Increase speed and beat well to combine. Add salt, ganache and vanilla and beat until incorporated.
6. Assembly: Place one cake layer on a serving plate. Top with frosting. Add second layer and frost top and sides of cake.
Title: Butterscotch Snack Cake
Ingredients:
- 2 milk
- 3 1/2 butterscotch pudding mix
- 1 pecans
- 12
- 3/4
Instructions:
1. Bring the milk and the butterscotch pudding mix to a boil over medium heat. Stir often so it doesn't scorch. Remove from heat and stir in the cake mix.
2. Pour the cake mix into a greased 9x13 pan. Sprinkle the cake with the butterscotch chips and nuts. Bake at 350 degrees for 35-40 minutes. Let cool completely and cut into pieces to serve.
Title: Peanut Butter Fudge Cups
Ingredients:
- 1 creamy peanut butter
- 1/2
- 8
Instructions:
1. Let cookie dough soften while you preheat the oven to 350 degrees.
2. Mix softened dough and peanut butter together.
3. Spray mini-muffin pan with non-stick cooking spray.
4. Put a rounded teaspoon of dough in each cup.
5. Bake for 12 minutes.
6. Let cool in pan and then using a sharp knife loosen the cups.
7. Cool completely on cooling racks.
8. Once cool, place a teaspoon of frosing in the center of each cookie and ENJOY!
Title: Nina's Naughty Chocolate Buns
Ingredients:
- 55 plain flour
- 25 cocoa powder
- 1/2 bicarbonate of soda
- 25 butter
- 50 golden syrup
- 40 caster sugar
- 1/2 egg
- 1 milk
- 2 vanilla essence
Instructions:
1. Heat oven gas 4 or 180°C.
2. Set out 9 paper bun cases.
3. Sieve flour, coco powder and bicarbonate in to a bowl.
4. Beat egg with milk.
5. Melt the butter, sugar and syrup in a pan then pour in to flour.
6. Stir in egg and milk until it is a creamy mixture.
7. Spoon in to paper cases.
8. Cook for 20 minutes on a middle shelf.
Title: Lemon Lime Pound Cake
Ingredients:
- 1 1/2 unsalted butter
- 1 powdered sugar
- 3 lime zest
- 1/2 salt
- 6 eggs
- 2 1/3 cake flour
- 3 powdered sugar
- 1 fresh lime juice
- 1
- 5
Instructions:
1. Preheat oven to 325°F.
2. Butter and flour a 12-cup angel food cake pan with removable bottom or you may use a 12 cup *bundt cake pan.
3. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then lime zest and salt. Bet in eggs 1 at a time. Add flour and lemon powder in 3 additions, beating just until blended each time. Transfer batter to prepared pan.
4. Bake cake until a golden color and tester inserted near center comes out clean, about 1 hour. Cut around center tube and pan sides of angel food cake pan to loosen cake. Remove pan sides.
5. Cool cake completely.
6. *If using a bundt cake pan, cool cake in pan for 5 minutes. Turn cake out on rack; cool completely.
7. Whisk together powdered sugar, lemon powder and lime juice until smooth.
8. Transfer cake to a plate, then drizzle glaze over cooled cake and let stand until glaze is set, about 20 minutes.
9. Cooks Note: Cake (without glaze) can be made 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature. This recipe can be made with all organic ingredients.
Title: Almond Cake
Ingredients:
- 3 eggs
- 2/3 sugar
- 1/4 potato starch
- 1/2 cinnamon
- 1 3/4 potato starch
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Beat egg yolks and sugar until mixture is light and fluffy.
3. Alternately beat in the potato starch and orange juice.
4. Add almonds and cinnamon and mix well.
5. In a separate clean bowl, with clean beaters, beat the egg whites until stiff but not dry.
6. Fold beaten egg whites into the egg yolk mixture.
7. Grease an 8-inch springform pan and dust with potato starch.
8. Bake at 325 degrees for 35 to 40 minutes.
9. Cake is done when a toothpick inserted into the center comes out clean.
10. Serve with a fruit salad.
Title: Arroz Con Leche – (Rice Pudding)
Ingredients:
- 1 long-grain white rice
- 4 cinnamon sticks
- 2 water
- 4 milk
- 1 salt
- 2 butter
- 1 1/2 vanilla extract
- 1 1/2 sugar
- 1 sweetened condensed milk
Instructions:
1. Take a small pot and add water and cinnamon sticks, bring to a boil and cook for 10 minutes. Set aside.
2. In a large saucepan, over medium heat place the rice and the cinnamon water and cook for 5 minutes.
3. Add salt, butter, vanilla extract, 2 cups of milk, and sugar. Stir well to mix and cook uncovered for approximately 15 minutes.
4. Reduce heat to medium low. Add the remaining milk and condensed milk. Stir with a wooden spoon. Cook for 1 hour and 15 minutes, or until the rice pudding thickens to desire consistency.
Title: Peanut Butter Cookies
Ingredients:
- 1 flour
- 1/2 creamy peanut butter
- 1 egg
- 1 vanilla
- 1/4 salt
- 1 1/2 baking powder
- 1/2 water
- 1 liquid sweetener
- 1/2
Instructions:
1. Mix all ingredients together in a large bowl.
2. Shape into balls and place on cookie sheet.
3. Bake at 375 for 12-15 minutes.
Title: Chrisine's Apple Cake
Ingredients:
- 1/2 flour
- 1 baking powder
- 1/8 salt
- 2 eggs
- 1/3 sugar
- 1/3 milk
- 2 canola oil
- 2 milk
- 1 rum
- 2 vanilla essence
- 1 apples
- 3 egg
- 1/4 butter
- brown sugar
Instructions:
1. Heat oven 200 degrees celsius (400 farenheit).
2. butter a 9 inch springform pan.
3. sift dry into bowl.
4. another beat eggs and sugar until thick and beat in milk, oil and flavourings.
5. whisk dry and egg mix together.
6. Fold in apples.
7. Scrape battter into pan and bake 40 mins until not quite firm but fairly brown.
8. meanshile mix topping together.
9. remove cake and pour on topping.
10. return to oven and bake 10 mins or until top caramalised and cake is firm when gently pressed.
Title: Coconut Butterscotch Fudge Cookies (Cookie Mix)
Ingredients:
- 1 butter
- 1/2 margarine
- 1 egg
- 1 - 1 1/2 flaked coconut
- 1/2
- 3/4
Instructions:
1. Heat oven to 375°F
2. In large bowl, stir cookie mix, melted butter and egg until soft dough forms.
3. Shape dough into 1-inch balls.
4. Roll balls in coconut.
5. On ungreased cookie sheets, place balls 2 Bake 9 to 11 minutes or until edges are light golden brown and coconut starts to toast.
6. Cool 3 minutes; remove from cookie sheets to waxed paper.
7. Drizzle each warm cookie with butterscotch topping.
8. In small microwavable bowl, microwave hot fudge topping uncovered on High 15 to 30 seconds or until spreadable.
9. Carefully spread on top of each cookie.
10. Serve warm or cool.
11. Store loosely covered.
Title: Allergy Free Fruitcake
Ingredients:
- 1 sultana
- 3/4 currants
- 3/4 raisins
- 2 cold water
- 1 1/2 pumpkin
- 1/4 lemon rind
- 1 baking powder
- 1 1/2 ground cinnamon
- 1 1/2 ground nutmeg
- 3 ground cloves
- 1
- 1/2
- 2
Instructions:
1. Preheat oven to 170°C.
2. Line a 20 cm deep pan with 2 sheets of baking paper.
3. Combine dried fruit and water in a saucepan and bring to boil.
4. Remove from heat and stir in the pumpkin, oil and lemon rind.
5. Cool to room temperature.
6. Sift in the flours, baking powder and spices and stir into the dried fruit mixture.
7. Pour into the pan and bake about 1 1/2 hours.
8. Brush with sieved apricot jam. Cover and cool in pan.
Title: Biscotti Di Anise
Ingredients:
- 1/2 butter
- 2 sugar
- 6 eggs
- 4 anise seeds
- 1 vanilla
- 5 flour
- 3 baking powder
- 2
Instructions:
1. In a large bowl place the butter and sugar, and cream them together.
2. One at a time add the eggs and beat them in.
3. Add the anise seeds and mix them in.
4. Add the vanilla and anisette and beat them in.
5. In a mixing bowl place the flour and baking powder, and mix them together.
6. Add the flour to butter mixture. Combine the ingredients together well.
7. Add the almonds and stir them in well.
8. Form the dough into a flat loaf.
9. Cover it and place it in the refrigerator overnight. Preheat the oven to 375xF.
10. Place the loaf on a cookie sheet and bake it for 20 minutes, or until it is firm.
11. Remove the loaf and let it cool.
12. Slice it diagonally into 3/4" thick slices.
13. Preheat the oven to 375xF.
14. Place the slices on a cookie sheet and bake them for 15 minutes, or until they are golden brown.
15. Let them cool before serving.
Title: Scratch Brownies
Ingredients:
- 1 butter
- 2 margarine
- 1 white sugar
- 2 vanilla flavoring
- 1/2 eggs
- 2 cocoa powder
- plain flour
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream butter (or margarine) and sugar. This works well with a mixer, but you can do it by hand.
3. After creaming, switch to a spoon for mixing. Brownies tend to get tough if worked too much. Add the vanilla and eggs and mix just until smooth.
4. Pour in cocoa powder and flour. Again, mix until smooth and lumps are broken up, but don't overmix or work the batter too much.
5. At this point, if you want to add extras such as nuts, raisins, or chocolate pieces, just fold those in easily.
6. Bake for 18-20 minutes in 2 pans size 8 inches by 8 inches. You can use a larger pan like the 9 x 9 and cook for a little longer, 25 to 30 minutes at 350 degrees F. If you use a single pan, then the Scratch Brownies are thicker.
Title: Pineapple & Coconut Muffins
Ingredients:
- 2 1/4 self-rising flour
- 1/3 brown sugar
- 3/4 milk
- 225 crushed pineapple
- 1 egg
- 90 butter
- 1/3 cream cheese
- 125 icing sugar
- 1/2
- 2 -3
Instructions:
1. Preheat oven to 180°C Spray a 12 hole muffin tray with cooking oil.
2. Sift flour into large bowl; add sugar and stir to combine. Make well in centre. Combine milk, reserved juice, egg and butter in a jug; pour into well. Add pineapple. Using a large metal spoon, stir until just combined.
3. Spoon mixture into prepared holes. Bake for 20-25 minutes or until skewer inserted comes out clean. Let cool for 5 minutes. Lift muffins to a wire rack.
4. When cool, spread muffins with icing; sprinkle with coconut.
5. ICING:
6. Using an electric mixer, beat cream cheese and sugar in a medium bowl until light and fluffy. Stir in essence.
Title: Low-Fat, High Fiber Oatmeal Raisin Cookies
Ingredients:
- 1/4 butter
- 1/4 canola oil
- 1 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 1 baking soda
- 2 cinnamon
- 1/2 salt
- 1 whole wheat flour
- 3 quick oats
- 1 raisins
Instructions:
1. Preheat oven to 375.
2. Beat together butter, oil, and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add baking soda, cinnamon, salt, and flour; beat well.
5. Stir in oats and raisens; mix well. (I usually stir in half of the oats and raisens, then stir in the rest to make sure all the oats and raisens get well distributed.).
6. Drop by rounded tablespoonfuls onto ungreased baking sheet.
7. Bake for 8 minutes.
8. Cool for 1 - 2 minutes on baking sheet, then move to wire rack.
Title: Hazelnut Baked Plums With Orange Cream
Ingredients:
- 36 plums
- 8 hazelnuts
- 4 butter
- 6 golden brown sugar
- 1 egg
- 1/2 cinnamon
- 2 flour
- 2 oranges
- 1 icing sugar
- 1
Instructions:
1. Lay the plums, cut side up, in one layer in a buttered oven proof dish.
2. Toast the hazelnuts in a pan,shaking until even.
3. Reserve 3 tablespoons.
4. Grind the rest in a blender.
5. With a hand blender or wooden spoon, cream the butter and sugar until softened and pale, about 5 to 8 minutes.
6. Beat in egg, stir in cinnamon, flour and round hazelnuts.
7. Spoon a little on to each plum.
8. Roughly chop the reserved hazelnuts; scatter on top.
9. Heat oven to 190°C (375°F).
10. Grate zest of one orange.
11. Whip the cream and icing sugar so that it just holds its shape.
12. Fold in most of the zest.
13. Put in a bowl, sprinkle with remaining zest, wrap and chill in fridge.
14. Pour juice of both oranges around the plums.
15. Bake uncovered for 30 to 35 minutes, until tender.
16. Remove from oven and let sit 10 minutes.
17. Serve warm with the cream.
Title: Cinnamon Roll Cookies
Ingredients:
- 1 flour
- 1/2 stevia
- 1/2 salt
- 3 nutmeg
- 1/4 cream cheese
- 1/4 shortening
- 4 light brown sugar
- 2 buttermilk
- 1/2 vanilla extract
- 2 cinnamon
- 1 dark brown sugar
- 1/2 butter
- 3/4 pure maple syrup
- 2 cornstarch
- 2 icing sugar
- 1 buttermilk
- 1/4 lemon juice
- 2
- 1
Instructions:
1. Dough:
2. Whisk together flours, stevia, salt and nutmeg. Set aside.
3. Cream cream cheese, shortening, sugar, buttermilk and vanilla until fluffy.
4. Beat in dry ingredients.
5. Divide in half, wrap in plastic and chill 1 hour before rolling out.
6. Filling:
7. Mix all ingredients until thoroughly combined.
8. Assembly:
9. On a lightly floured surface, roll out one piece of dough into a large rectangle (about 1/8 - 1/4" thick). Spread half of the filling evenly over rectangle.
10. Roll up from the long side. Repeat with second piece of dough.
11. Wrap each and freeze for at least 4 hours.
12. Preheat oven to 350°F Line a baking sheet with parchment paper.
13. Rolls into 1/4" thick slices and place 1" apart on sheets.
14. Bake, one sheet at a time, for 15 minutes. Cookies will be just starting to turn golden.
15. Cool completely on the sheet before removing.
16. Glaze:
17. Whisk together all ingredients until smooth and creamy.
18. Drizzle over baked cookies and allow to set.
Title: Wade's Apple Dumplings
Ingredients:
- 1 granny smith apple
- 1 sugar
- 1 vanilla
- 1 butter
- 1 cinnamon
- 1/2
Instructions:
1. Grease a small casserole dish and preheat oven to 350.
2. Cut the granny smith into eights.
3. Unroll the crescent rolls, and place one slice of the granny smith into each crescent roll and roll back up. Place in casserole dish.
4. Mix the sugar, sprite and vanilla and pour on top of crescent rolls. Dot butter around the top, and sprinkle with cinnamon.
5. Bake for around 30 min (?) or until tops of dumplings are golden brown.
Title: Gembertaarts
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 1 coarse salt
- 1 ground ginger
- 1 cinnamon
- 1/2 clove
- 12 unsalted butter
- 2/3 sugar
- 2 eggs
- 1 molasses
- 2 baking soda
- 1 boiling water
- 2 confectioners' sugar
- 2 fresh lemon juice
- 1/3 pure vanilla extract
- crystallized ginger
Instructions:
1. Preheat the oven to 350 degrees, with one rack in the middle. Place a cookie sheet on the rack to heat. Spray each cake mold with nonstick cooking spray; set aside.
2. Whisk together the flour, baking powder, salt, ground ginger, cinnamon, and cloves; set aside.
3. Cream the butter and sugar in a large bowl until light. Gradually beat in eggs and molasses.
4. Add the flour mixture to the molasses mixture and beat until just combined.
5. Dissolve the baking soda in the boiling water and add to the batter, stirring well.
6. Fill each pan about half full. (If you do not have 12 pans, fill as many as you have, holding the batter at room temperature until the first batch has baked.) Transfer each pan to the hot cookie sheet. I have no idea what kind of pans these are, but will update the recipe if/when I find out.
7. Bake until the top is firm when gently pressed, about 15 minutes. Cool pans on a wire rack, then remove cakes from pans.
8. Cakes may be refrigerated up to two days before decorating.
9. TO MAKE GLAZE: Combine confectioners' sugar, lemon juice, and 2 tablespoons of the crystallized ginger in a food processor. Process until fully combined. Transfer glaze to a bowl and add more sugar to thicken if desired.
10. Decorate the top of each cake with glaze and sprinkle with the remaining crystallized ginger. Cakes will keep at room temperature up to three days.
Title: Traditional Coffee and Walnut Cake
Ingredients:
- 175 butter
- 175 brown sugar
- 2 -3 strong black coffee
- 3 eggs
- 175 self-raising flour
- 1 baking powder
- 1/2 salt
- 100 walnuts
- 150 butter
- 1 strong black coffee
- 300 icing sugar
- 150 icing sugar
- black coffee
- walnut halves
Instructions:
1. Preheat over to 180 degrees Celcius and prepare two 8 inch sandwich tins. Sift together dry ingredients and set aside.
2. Beat butter until soft, then cream with sugar and coffee (I use an electric whisk for this bit). When fluffy and well-mixed, add the eggs one at a time, beating well.
3. Fold in dry ingredients using a wooden spoon and mix until combined, being really careful not to over-mix. Stir in walnuts.
4. Put in prepared tins and bake approx 25-30 mins until evenly browned and a skewer comes out clean. Don't open oven door too soon or the cakes won't rise properly. Once baked, allow to cool in tins 10 minutes, then turn out onto a wire rack to cool completely.
5. Once the cakes are cool, beat the butter for the buttercream with the coffee, then sift in the icing sugar. You might need to use more or less to get the right consistency. Sandwich the cakes together. In another bowl, sift the icing sugar for the top of the cake, and slowly add enough coffee to make a runny (but not so much it runs of the cake!) icing, and spread over the top of the cake. Decorate with walnut halves. Enjoy with a cup of coffee :).
Title: Pressure Cooker Creamy Rice Pudding
Ingredients:
- 2 milk
- 1 half-and-half
- 6 margarine
- 3/4 long grain rice
- 2/3 granulated sugar
- 1 ground cinnamon
- 1 lemon rind
- 2 water
- light brown sugar
Instructions:
1. Mix milk, cream, margarine, rice, sugar, cinnamon, and lemon rind in metal bowl that fits loosely in a 4- or 6-quart pressure cooker.
2. Cover bowl firmly with aluminum foil.
3. Place 2 cups water, cooking rack or steamer basket, and bowl in cooker.
4. Close cover securely.
5. COOK 20 MINUTES, at 15 pounds pressure. Let pressure drop of its own accord.
6. Open pressure cooker and let rice steam, uncovered, 15 minutes.
7. Stir to mix. Spoon into bowls; sprinkle lightly with brown sugar.
Title: Lemon Cake with Seasonal Berries
Ingredients:
- 5 eggs
- 2 sugar
- 3 all-purpose flour
- 4 baking powder
- 1 salt
- 3 lemons, zest of
- 1 pure vanilla extract
- 2 sugar
- 3
- 1/3
Instructions:
1. Beat eggs until thick and pale yellow.
2. Gradually add sugar.
3. Mix the flour with the baking powder, salt and lemon zest.
4. Set aside.
5. In a separate bowl, blend the vanilla and whipping cream.
6. Alternately add the flour and cream to the eggs, beginning and ending with the flour.
7. Pour the batter into a greased and floured 9-inch springform pan.
8. Bake at 325 degrees for about one hour and 30-40 minutes.
9. Glaze: In a small bowl, blend the lemon juice and sugar.
10. Poke tiny holes all over the top of the cake and spoon mixture evenly on top to let it soak in.
11. Cool cake in its pan on a rack.
12. This cake freezes well.
13. To Serve: Slice the cake in thin wedges, Serve with fresh seasonal berries and a scoop of lemon sorbet.
Title: Nesquik Neapolitan Pound Cake
Ingredients:
- 1 cream cheese
- 4 eggs
- 1 milk
- 3/4 powdered sugar
- 3/4
- 1/4
Instructions:
1. PREHEAT oven to 350 degrees F.
2. Grease and flour 10-inch, 12-cup fluted tube pan.
3. BEAT cream cheese and eggs in large mixer bowl until smooth.
4. Beat in cake mix alternately with milk.
5. Beat on high speed for 2 minutes (batter will be thick).
6. Remove 2 cups batter and place in separate bowl; stir in chocolate Nesquik.
7. Remove 2 more cups white cake batter and place in separate bowl; stir in strawberry Nesquik.
8. SPOON strawberry batter into prepared pan; tap pan on counter lightly.
9. Spoon white batter over strawberry batter covering it completely, and then spoon chocolate batter over white batter.
10. BAKE on center oven rack for 55 to 65 minutes or until wooden pick inserted into cake comes out clean.
11. Cool in pan on wire rack for 45 minutes.
12. Loosen edges with butter knife if needed; invert onto wire rack to cool completely.
13. Sprinkle with powdered sugar.