lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Angel Food Cake W/Lemon Glaze Icing
Ingredients:
- 1 1/2 cake flour
- 2 sugar
- 14 salt
- 1 cream of tartar
- 1 vanilla extract
- 1 lemon juice
- 1 confectioners' sugar
- 3 fresh lemon juice
- 1 3/4
- 4 -5
Instructions:
1. Preheat oven to 300°F Sift flour into a dry mixing bowl. Sift sugar into a separate bowl and set both aside.
2. Using a copper or stainless steel bowl, beat egg whites first until foamy. At this point add salt and cream of tartar if using stainless steel bowl and then beat egg whites to soft peaks. Gently fold in sugar with rubber spatula. Next, fold flour in to egg white and sugar mixture in 2 batches. Now, gently fold in vanilla, almond and lemon juice. When all has been incorporated, pour batter into a 10-inch non-stick tube pan and smooth out top.
3. Bake for approximately 1 hour until cake is pale creamy brown color and top springs back when gently touched with finger and/or a wooden skewer comes out clean. Cool cake upside down in pan.
4. When cool, remove cake from pan and frost with Lemon Glaze Icing
5. To make glaze: Sift sugar into a small bowl. Add lemon juice and beat until smooth. Drip, drizzle or pour icing on top of cake after it has cooled.
Title: Low Fat Carrot Bars
Ingredients:
- 4 eggs
- 1 sugar
- 1 sugar substitute
- 1 3/4 applesauce
- 1/2 water
- 1/2 salt
- 2 baking soda
- 2 cinnamon
- 1 white flour
- 1 wheat flour
- 3 carrots
- 2 butter
- 3 low-fat cream cheese
- 1 vanilla
- 1 3/4 powdered sugar
Instructions:
1. Beat the eggs, add the sugar, applesauce, and water. Mix well. Add the salt, cinnamon, and flours. Mix well, add the carrots and mix well. Pour into a greased 10 x 15 pan. Bake at 350 degrees for 20-30 minutes, until a toothpick inserted in the middle comes out clean. Cool completely.
2. Beat butter and cream cheese until smooth. Add remaining ingredients and mix well. Spread over the bars.
Title: Summer Blackberry Cobbler
Ingredients:
- 8 fresh blackberries
- 1 frozen blackberries
- 1/4 sugar
- 1/2 dry tapioca
- 1 lime, juice of
- 1 salt
- 1 all-purpose flour
- 3/4 sweetened flaked coconut
- 1/2 sugar
- 1/2 pecans
- 1/4 baking powder
- 1/2 salt
- 1 unsalted butter
- egg
Instructions:
1. Preheat the oven to 375.
2. Toss berries with sugar, tapioca, lime juice, and salt in a bowl. Spoon into a 2-qt. baking dish.
3. Combine flour, coconut, sugar, pecans, baking powder, and salt in a second bowl. Using your fingertips, knead in the butter until incorporated. Mixture should look like coarse sand.
4. Blend in the egg, then arrange topping over the berries in clumps, covering them evenly.
5. Bake the cobbler for 45-50 minutes, or until topping is golden and crisp, and filling is thick and bubbly.
6. Cool on a rack for at least 1 hour before serving.
7. Serve with crème anglaise. Recipe #53511.
Title: Twelfth Night Cake
Ingredients:
- 1 puff pastry
- 4 1/2 sugar
- 3 1/2 eggs
- 2 butter
- 1 milk
- 2 rum
- 3 cornstarch
- 2
- 1
Instructions:
1. Preheat oven to 400°F.
2. To prepare the cream, beat the 2 eggs with the sugar; add the cornstarch mixed with the milk and incorporate it. Simmer this mixture while whisking for a few minutes; it will thicken. Once thickened, turn the heat off and add the butter in small cubes, then the almonds and vanilla powder, and then the rum. Mix well.
3. Mix the egg yolk with 1 Tbs. milk.
4. Place one disk of the puff pastry on a buttered oven sheet; evenly spread the cream on it up to 1/2 inch of the edge; spread the border with a little of the yolk/milk mixture. Cover with the second disk of puff pastry and press the edges to close it up. Decorate with a knife to make designs on the pastry, if desired. Brush the top with the yolk/milk mixture.
5. Bake for 40-45 minutes. Serve warm.
Title: Kringla
Ingredients:
- 1 sugar
- 1 buttermilk
- 1 salt
- 3/4 flour
- 4 baking powder
- 3 baking soda
- 1 1/4 vanilla
- 1
Instructions:
1. Combine sugar, cream and buttermilk.
2. Combine salt, flour, baking powder and baking soda.
3. Add flour mixture to sugar/cream/buttermilk mixture.
4. Add vanilla.
5. Knead to right consistency. (A dough hook on a stand mixer works well.).
6. Drop by teaspoonfuls on floured surface.
7. Roll dough pieces in flour before shaping each one into a 6-inch "snake".
8. Fold ends of snake around to make a figure 8.
9. Bake the kringla at 500 degrees for 5 to 6 minutes.
10. Remove the dough (I think she means cookie) and place in a cloth-lined container to steam the kringla. (A ice cream bucket works well).
11. Wipe out the steam as it accumulates.
12. After the kringla is cool, store in an airtight container.
Title: Mini Morsel Chocolate Chip Pound Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 all-purpose flour
- 1 baking powder
- 1/2 salt
- 3 vanilla extract
- 4 eggs
- 3/4 milk
- 2 chocolate chips
- confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 10 inches tube/bundt pan or 1-2 loaf pans.
3. In a small bowl, combine the flour, baking powder and salt.set aside.
4. In mixer, beat the sugar and butter until creamy, then add the vanilla.
5. Beat in eggs, one at a time, until each one is incorporated.
6. Gradually mix in the flour mixture, alternating with milk.
7. Stir in the chocolate chips.
8. Pour into floured pan/pans.
9. Bake 70-80 minute or until toothpick, when inserted, comes out clean.
10. Cool 10 min., loosen sides and invert onto cake plate, cover with lid until cake is room temperature. (this will make for a moist cake). When there is no more moisture on top of cake, dust it with the confectioner sugar.
Title: Apple Pie
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 3 all-purpose flour
- 1 ground cinnamon
- 1/4 ground ginger
- 1/4 ground nutmeg
- 6 -7 tart apples
- 1 lemon juice
- 1 butter
- 1 sugar
- 1
Instructions:
1. In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
2. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
3. Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
4. Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Title: Banana Caramel Self Saucing Pudding
Ingredients:
- 125 all-purpose flour
- 125 white sugar
- 3 baking powder
- 1 banana
- 200 milk
- 85 unsalted butter
- 1 egg
- 1 vanilla extract
- 150 light muscovado sugar
- 4 golden syrup
- vanilla ice cream
Instructions:
1. Heat the oven to 180*C.
2. Sift the flour into a bowl with the sugar, baking powder and a pinch of salt.
3. Add the banana, milk, butter, egg and vanilla extract and whisk until well combined.
4. Pour the mixture into a buttered 1.
5. 5 litre baking dish.
6. To make the sauce, put the light muscovado sugar, golden syrup and 250 ml water in a small pan and bring to the boil.
7. Pour the boiling mixture carefully over the pudding.
8. Bake for 30 to 40 minutes until it springs back when lightly pressed.
9. Vanilla ice cream is just right with this hot sticky pudding.
Title: Churro Ice Cream Sundae
Ingredients:
- 2 ice cream
- 1 eggs
- 2 sugar
- 1 cinnamon
- 1 pineapple tidbits
- 1 raspberries
- 1 1/3
Instructions:
1. Line a rimmed baking sheet with plastic wrap.
2. Using a scoop, place 4, ½-cup balls of ice cream onto the prepared baking sheet. Freeze for 1 hour. Once hardened, shape ice cream with hands to round out bottoms.
3. Whisk egg white until frothy in a medium bowl. Place Corn Flakes in a shallow dish. Dip ice cream in egg to coat completely and then coat in corn flakes. Return to prepared pan and freeze for 4 hours.
4. Stir sugar and cinnamon in a small bowl.
5. Heat 2 inches of oil in medium, heavy-bottomed saucepan to 375°F. Add ice cream in batches of 2 and fry for 15 seconds, turning gently with a slotted spoon. Remove with slotted spoon.
6. Remove and place in 4 bowls, adding a ¼ cup of whipped topping on each. Distribute pineapple and raspberries evenly among the bowls. Sprinkle each sundae with 1 tsp cinnamon sugar.
7. Tip: To make this dish even more authentic, drizzle with chocolate sauce and dulce de leche.
Title: Graham Cracker Tart Crust
Ingredients:
- 1 1/4 graham crackers
- 2 granulated sugar
- 4 unsalted butter
Instructions:
1. Position a rack in the center of the oven and heat the oven to 350°F
2. Have ready an ungreased 9 1/2-inch fluted tart pan with a removable bottom.
3. In a medium bowl, mix the crumbs and sugar with a fork until well blended.
4. Drizzle the melted butter over the crumbs and mix until evenly moistened.
5. Put the crumbs in the tart pan (I like to use a piece of plastic wrap between my hands and the crust) and use your hands to spread the crumbs so that they cover the bottom of the pan and sides.
6. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall about a scant 1/4 inch thick.
7. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.
8. Bake the crust until it smells nutty and fragrant, about 10 minutes.
9. Set the baked crust on a rack and let cool. The crust can be made up to a day ahead and
10. stored at room temperature, wrapped well in plastic.
Title: Mini Chocolate Chip Crumb Cake
Ingredients:
- 1/3 brown sugar
- 1 flour
- 2 butter
- 1/4 flour
- 1/2 baking powder
- 1 3/4 baking soda
- 1 salt
- 1 butter
- 1/4 sugar
- 1/2 eggs
- 3/4 vanilla
- 3 sour cream
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Spray 13 x 9 pan with Pam and sprinkle with flour.
3. Or make 24 muffins.
4. Mix topping ingredients (first 5 ingredients), cutting in butter to small pieces the size of peas -- and set aside.
5. Mix dry ingredients and set aside.
6. Cream butter and sugar until light and fluffy.
7. Add eggs and vanilla and mix well.
8. Add flour alternately with sour cream beginning and ending with flour.
9. Add mini chips.
10. Pour into 13 x 9 pan and sprinkle topping over.
11. Bake at 350 for 30 to 35 minutes or 15 minutes for muffins. Do not overbake!
Title: White Iced Star Cookies
Ingredients:
- 150 butter
- 150 caster sugar
- 1 egg
- 250 plain flour
- 200 icing sugar
Instructions:
1. Heat the oven to 190c/fan 170c/Gas 5. Beat the butter and sugar together until asoft and pale, creamy colour. Gradually beat in teh egg. Mix the flour, making a smooth dough.
2. Lightly dust a work surface with flour and quickly roll out the dough. Press out star shapes, place in a baking sheet and cook for 8-10 mins until golden at the edges. Carefully lift with a palette knife and cool on a wire rack.
3. Put the icing sugar in a bowl and add enough hot water to mix the icing sugar to a stiff consistency. Spoon the icing on to the biscuits and smooth out.Leave to harden.
Title: Amaretto Cake
Ingredients:
- 19 eggs
- 4 vanilla instant pudding mix
- 1 amaretto liqueur
- 2 water
- 1/2 amaretto liqueur
- 1/2 confectioners' sugar
- 1/4
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well.
3. Pour batter into the prepared pan.
4. Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean.
5. Remove cake from oven and while it is still warm, poke holes in the surface.
6. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes.
7. Let the cake cool for at least 2 hours before removing from the pan.
8. To make Amaretto Glaze:
9. Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto.
10. Blend until smooth.
11. You may add more amaretto as needed.
Title: Praline Pumpkin Dessert
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 3 eggs
- 1 sugar
- 4 pumpkin pie spice
- 1 pecans
- 1 1/2 walnuts
- 3/4 butter
- margarine
- pumpkin pie spice
Instructions:
1. Heat oven to 350°.
2. Grease bottom and sides of 13x9<U+0094> baking dish, with shortening.
3. Beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice in medium bowl with wire whisk until smooth.
4. Pour into pan.
5. Sprinkle dry cake mix over pumpkin mixture.
6. Sprinkle with pecans.
7. Pour melted butter evenly over top of dessert.
8. Bake 50-60 minutes or until knife inserted in center comes out clean.
9. Cool slightly.
10. To serve, cut dessert into 4 rows by 3 rows.
11. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice.
12. Store covered in refrigerator.
Title: Strawberry Torte – Jordgubbstarta
Ingredients:
- 32 heavy cream
- 8 strawberry
- 1
- 6
Instructions:
1. Bake the cake according to the package directions.
2. Let it cool completely before going any further.
3. With a cake or bread knife, slice the cake in half crosswise and separate the two horizontal halves.
4. Whip the cream until soft peaks form.
5. Do not over-whip or the cream will turn to butter.
6. Hull and slice the strawberries.
7. Mix half of the sliced strawberries with half of the whipped cream.
8. Spread the strawberry jam over the top of the bottom cake layer, and then cover with the whipped cream and strawberry mixture.
9. Place the second cake layer on top of the bottom one.
10. Frost the top and sides of cake with the remaining whipped cream.
11. Decorate the top with remaining strawberries.
12. Cover lightly with plastic wrap and refrigerate until ready to serve.
Title: Chocolate Icebox Cake
Ingredients:
- 1/2 sugar
- 1 water
- 3 eggs
- 3 ladyfingers
- 4
- 18
- 1
Instructions:
1. Melt the chocolate in the top of a double boiler, then add sugar, water and well beaten egg yolks.
2. Cook slowly until thick and smooth, stirring constantly.
3. Remove from heat and let cool.
4. While the mixture cools, line a 7 inch spring form pan (bottom and sides) with split ladyfingers.
5. Fold stiffly beaten egg whites into the mixture.
6. Pour the mixture into the spring form pan.
7. Chill thoroughly.
8. When ready to serve, whip the cream and spread on top of cake.
9. Add a few shavings of chocolate for decoration.
10. Serve only small pieces as this is fairly rich.
Title: Blueberry Bars a La Orisleuth
Ingredients:
- 1 butter
- 1 3/4 margarine
- 3 sugar
- 2 1/4 eggs
- 1 flour
- 2 vanilla
- 1/4 blueberries
- walnuts
Instructions:
1. Cream butter and 1 cup of sugar.
2. Add 2 eggs, flour and vanilla.
3. Press half of the mixture into the bottom of a 13"x9" baking pan.
4. Cover with blueberries.
5. Sprinkle with 1/2 cup of the sugar.
6. Press remaining dough on top of berries.
7. Lightly beat the remaining egg and brush it over the top.
8. Combine the remaining 1/4 cup of sugar and nuts.
9. Sprinkle over the egg.
10. Bake at 350º for 45 minutes.
Title: Pear Almond Streusel Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 vanilla
- 3 eggs
- 1 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 3 pears
- 1/2 all-purpose flour
- 1/2 brown sugar
- 1/2 butter
- 1/4 cinnamon
- 1
Instructions:
1. Preheat oven to 375°F.
2. In large bowl, mix butter and sugar until well mixed.
3. Add vanilla and eggs, mix well.
4. In separate bowl,mix together dry cake ingredients and add to egg mixture. Mix until smooth.
5. Pour cake batter into greased and floured 10" tart or springform pan.
6. Layer pear slices, cut side down, pressing slightly, onto cake batter.
7. In medium bowl, mix all topping ingredients together until crumbly. Sprinkle over pears and batter.
8. Bake at 375°F for 35 to 50 minutes or until center of cake bounces back when lightly touched.
9. Cool for 15 minutes and remove from pan.
Title: Country Apple Cake
Ingredients:
- 2 eggs
- 1 vanilla extract
- 1/2 sugar
- 1/2 flour
- 1 1/2 salt
- 1/2 baking soda
- 1/2 apples
- 1 1/2 pecans
- 1/2 brown sugar
- 1/2 butter
- 4 margarine
- 1/4 milk
- 1/2 vanilla extract
- pecan halves
Instructions:
1. Beayt together eggs, vanilla and oil until well combined. Stir in half of the following; sugar, flour, salt and baking soda. Mix remaining half with the apples and chopped nuts. Combine the 2 mixtures by hand until well mixed.
2. Grease a 9" pie plate and spread mixture into pan. Bake at 350 degrees for 30-35 minutes.
3. Topping: Combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat. Remove from heat and stir in vanilla. Drizzle topping over cake and garnish with pecan halves.
Title: Grand Marnier Souffle
Ingredients:
- 4 eggs
- 3 sugar
- 1 brandy
- 1 Grand Marnier
- 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Butter and sugar 2 individual souffle dishes.
3. Separate the eggs.
4. Beat together the egg yolks and sugar.
5. Add the brandy and Grand Marnier.
6. The mixture will be thin.
7. Beat the egg whites with a small pinch of salt until they stand in soft peaks.
8. Turn the mixer to the lowest speed and add the egg yolk mixture.
9. Stop the mixer when the egg yolks are only partially combined with the egg whites.
10. Do not fold in the egg yolks completely or the mixture will deflate.
11. Divide between prepared dishes and bake for 15 minutes.
12. Serve immediately with whipped cream and Melba sauce.
13. Note that the souffle will more than double in volume as it bakes.
Title: Apple Pie (Filling) in a Jar
Ingredients:
- 4 -5 white sugar
- 1 cornstarch
- 4 cinnamon
- 1/2 nutmeg
- 1 salt
- 10 water
- 5 lemon juice
- 7 apples
Instructions:
1. In a large saucepan, combine sugar (IF THE APPLES ARE QUITE SWEET, USE ONLY THE 4 CUPS OF SUGAR), cornstarch, cinnamon, nutmeg and salt with *5 cups* of water.
2. Mix well over low heat until all is dissolved.
3. Slowly add the remaining water.
4. Cook stirring often until mixture is thick and bubbly.
5. Add lemon juice.
6. Peel and cut fresh apples into small wedges and fill quart jars.
7. Pour prepared sugar mixture over the apples and seal.
8. Boil 20 minutes in a hot water bath.
Title: Cinnamon "fair" Roasted Almonds -Sugar Free
Ingredients:
- 3 Splenda sugar substitute
- 1 cinnamon
- 2/3
- 4
Instructions:
1. Preheat oven to 400 degrees.
2. Line a baking tray or cookie sheet with foil and spray with non-stick cooking spray. You can also use non-stick aluminum foil.
3. Lightly beat the egg white in a bowl. Add almonds and toss until well coated.
4. In a separate bowl, mix Splenda and cinnamon. Add Splenda/cinnamon mixture to almonds and coat well.
5. Spread nuts on the baking tray and put in the oven for 10 minutes.
6. Remove from oven and carefully separate nuts by hand as they may be clumped together. Delicious right out of the oven or put on wax paper to cool! Store in an airtight container.
Title: Apple Crisp
Ingredients:
- 4 apples
- 1/4 walnuts
- 1 cinnamon
Instructions:
1. cover apples with 1/4 cup of lemon juice or any kind of acidic juice to prevent discolouring of fruits.
2. Preheat oven to 385 Deg F.
Title: Raspberry Tapioca With Vanilla Sauce
Ingredients:
- 1 frozen raspberries
- 1/2 granulated sugar
- 1 lemon, rind of
- 2 water
- 1/4 port wine
- 1 quick-cooking tapioca
- 2 cornstarch
- 1 1/2 water
- 1 vanilla flavoring
- 2 1/3 salt
- 1 milk
- 2 water
Instructions:
1. In a medium-size saucepan combine raspberries, sugar, lemon peel and water.
2. Bring to a boil while stirring.
3. Simmer for about 10 minutes.
4. Stir in tapioca, bring back to boiling, reduce heat, cook stirring constantly until mixture becomes thick and translucent. Pour into a glass mold or individual dessert dishes.
5. Refrigerate until chilled (about 2 hours). Serve with vanilla sauce or whipped cream.
6. Vanilla Sauce: Mix the cornstarch with the water, add sugar, vanilla flavor and salt.
7. In medium sized saucepan boil the milk, take saucepan off the heat.
8. Add cornstarch mixture, stirring constantly.
9. Return to heat, stir in the egg yolk/water, and cook on low heat, stirring constantly, until sauce thickens.
10. Serve cold.
Title: Apple Blackberry Crisp
Ingredients:
- 4 apples
- 1 1/2 blackberries
- 1 1/2 sugar
- 3/4 flour
- 3/4 unsalted butter
Instructions:
1. preheat oven to 400 degrees in a big bowl combine blackberries, apples and 1/2 cup of sugar and two tsp of flour.
2. toss to coat.
3. pour mixture into a 11x17 baking dish that has been sprayed.
4. next combine one cup sugar and the 3/4 cup of flour.
5. cut in butter until the mixture looks crumby.
6. Sprinkle crumbs over fruit and bake at 400 degrees for 35 minutes or until golden and apples are tender.
Title: Peanut Butter Pie
Ingredients:
- 4 cream cheese
- 1/3 milk
- 1 1/4 powdered sugar
- 1/2 crunchy peanut butter
- 1 Cool Whip
- 2 graham cracker pie crust
Instructions:
1. Mix all ingredients, together.
2. Fold in one (9 ounce) Cool Whip.
3. Pour into 2 graham cracker pie shells and freeze.
Title: Ginger Baked Apples
Ingredients:
- 2 baking apples
- 2 crystallized ginger
- 1 butter
- 6 water
- 1 1/2 sugar
- 1 1/2 fresh lemon juice
- 3/4 lemon peel
- 1/2 ground cinnamon
Instructions:
1. Preheat oven to 375ºF. Coat a casserole dish (big enough to hold 2 apples) with nonstick cooking spray.
2. Peel apples halfway down from stem end. Core apples without cutting through the bottom.
3. Place in casserole.
4. Mix ginger and butter in small bowl. Spoon half of the mixture into each apple.
5. Stir all remaining ingredients in small saucepan over medium heat until sugar dissolves and syrup boils.
6. Pour over apples.
7. Bake 30-40 minutes.
8. Serve with whipped cream, if desired.
9. NOTE: May be covered loosely with plastic wrap and done in microwave (on high about 6 minutes) and then remove plastic wrap and put apples under preheated broiler for about 2 minutes.
Title: Easy Deep Dish Butter Cake
Ingredients:
- 1 eggs
- 3 butter
- 1/2 icing sugar
- 1 cream cheese
- 1 vanilla
- 1
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13x9-in baking pan.
3. In a bowl, combine the cake mix, 1 egg and 1/2 cup melted butter.
4. Spread the mixture in the prepared baking pan.
5. Cream together the icing sugar, 2 eggs, cream cheese and vanilla.
6. Spread mixture over the cake batter.
7. Bake for 35-40 minutes, or until cake tests done, and is a golden brown.
Title: Pound Cake With Swirled Chocolate
Ingredients:
- 1 sugar
- 1/2 unsalted butter
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 sour cream
- 1 vanilla extract
- 2 eggs
- 2 ground cinnamon
- 1
Instructions:
1. Preheat oven to 350°F.
2. Butter and flour a 9 by 5-inch loaf pan. Lightly tap out excess flour.
3. Using an electric mixer, cream the sugar and butter together in a large bowl until light and fluffy.
4. Lower the mixer speed, and stir in the flour, baking powder, baking soda, and salt. Beat just until blended.
5. Add the sour cream and vanilla and beat just until well combined and smooth.
6. Beat in the eggs just until well blended.
7. Spread half of the batter into the pan.
8. In a small bowl, mix the grated chocolate and cinnamon together.
9. Sprinkle half of the chocolate mixture over the batter.
10. Top with the remaining batter.
11. Sprinkle the rest of the chocolate mixture over the top.
12. Using a knife, carefully swirl in the chocolate mixture to marbleize.
13. Bake until a toothpick inserted into the center comes out clean, about 55 minutes.
14. Place pan on a wire rack and let the cake cool for 10 minutes.
15. Run a knife around the edges of the pan, then turn out onto the rack to cool completely.
16. (The cake be prepared 1 day ahead. Wrap well in foil and store at room temperature).