lumicero/recipes-ing2inst huggingface dataset:
Title: Baked Rhubarb Compote
Ingredients:
- 3 rhubarb
- 1 apple
- 1 orange
- 2/3 sugar
- 1/4 honey
- 3 flour
- 1/2 light brown sugar
- 2 quick-cooking oats
- 2 flour
- 1/4 cinnamon
- 1/8 nutmeg
- 2 butter
Instructions:
1. Mix all ingredients, except cinnamon streusel, in 1 ½ quart casserole.
2. Combine cinnamon streusel ingredients to form crumbly mixture.
3. Sprinkle with cinnamon streusel. Bake at 350 until fruit is bubbly, about 45 minutes.
Title: Chocolate Gugelhupf
Ingredients:
- 1 3/4 icing sugar
- 1/2 eggs
- 1 self-raising flour
- 3 milk
- 2 cocoa powder
- 1/2 milk
- 2 icing sugar
- 1
Instructions:
1. Preheat oven to 180 Degrees Celsius.
2. Spray a gugelhupf pan to grease.
3. Using electric beater beat icing sugar, oil and vanilla sugar until smooth.
4. Add egg yolks and mix until just combined.
5. Mix in 1/2 the flour then 1/2 the milk. Repeat with the remaining. Mix until well combined.
6. Using electric beater whisk egg whites until stiff.
7. Gently fold through cake mix.
8. Spoon half cake mix into container.
9. Combine cocoa and extra milk in small bowl.
10. Stir into remaining cake mix.
11. Spoon into tin and using a knife fold together to get marbled effect.
12. Bake in oven 1 hour until skewer inserted comes out clean.
13. Cool and dust with icing sugar to serve.
Title: Lemon Supreme Pound Cake
Ingredients:
- 1 instant lemon pudding
- 1 water
- 1/2 eggs
- 1 powdered sugar
- 4 lemon juice
- 1
- 2
Instructions:
1. Blend all ingredients in a large mixer bowl, then beat at medium speed for 2 minutes.
2. Bake in a greased and floured bundt pan at 350 degrees for about 45-55 minutes, until center springs back when touched.
3. Cool right side up for 25 minutes, then remove from pan.
4. Whisk glaze ingredients together and drizzle glaze over cool cake.
Title: Fruity Shortbread Bites
Ingredients:
- 4 cream cheese
- 2 sour cream
- 1 confectioners' sugar
- 1/2
- 24
Instructions:
1. Stir together the cream cheese, sour cream, sugar and orange peel until well combined.
2. Spread about 1 teaspoon of the cream cheese mixture on top of each cookie.
3. Arrange fruit on top of cookies and serve immediately.
Title: Pistachio Banana Bread
Ingredients:
- 2 flour
- 3/4 baking powder
- 1/2 salt
- 1/2 sugar
- 1/2 brown sugar
- 1/4 butter
- 2 eggs
- 1 1/2 sour cream
- 1/3 cardamom
- 1/2 pistachios
- 1/2
Instructions:
1. Preheat oven to 350°F; spray a 9x5 loaf pan with cooking spray.
2. Combine flour, baking powder and salt in a bowl; whisk well.
3. Place sugars and butter in a large bowl; mix well.
4. Add eggs one at a time, beat well after each addition.
5. Add bananas, sour cream, cardamom; beat well.
6. Add flour mixture; beat well until a moist batter is formed.
7. Stir in pistachios and pour batter into loaf pan. Bake 1 hour until a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes, remove from pan, cool on wire rack completely.
Title: Herb Tea Loaf
Ingredients:
- 2 unbleached flour
- 1 baking powder
- 1/4 salt
- 2 -3 lemon balm leaves
- 1/2 milk
- 1/2 unsalted butter
- 1 sugar
- 3 vanilla extract
- 1
Instructions:
1. Preheat the oven to 350°F Butter and flour a 9-by-5-by-3 inch loaf pan.
2. Sift the flour with the baking powder and salt and set aside.
3. Stir the herbs into the milk and set aside.
4. Cream the butter and sugar.
5. Beat in the eggs, one at a time, until the mixture becomes light and fluffy.
6. Add the vanilla and blend well.
7. Add the flour alternately in three parts with the milk.
8. Pour the batter into the pan, spreading it evenly.
9. Bake for 45 to 50 minutes.
10. The loaf is done when the top is golden brown, the edges pull away slightly, and a cake tester inserted in the center comes out clean.
11. Cool the cake in the pan for 10 minutes, then turn onto a rack.
12. When cool, cut into 1-inch cubes and use as fondue dippers.
Title: Alice's Luscious Chocolate Mousse
Ingredients:
- 6 bittersweet chocolate
- 1/4 milk
- 1 1/2 heavy cream
- 3 rum
- 3 eggs
- 3 water
- sugar
Instructions:
1. Place chocolate and 1/4 cup of water (or liquid of your choice) in a medium microwave-safe bowl.
2. Melt chocolate in the microwave for 30 sec on HIGH, stir.
3. Repeat the zapping and stirring until chocolate mixture is smooth and completely melted.
4. Stir in brandy (or other liquor), if using and set aside.
5. In a medium heatproof bowl, whisk eggs with the 3 TB water and sugar until well-blended.
6. Set bowl in a skillet of barely simmering water, stirring constantly, cook egg mixture until it registers 160°F on instant-read thermometer (remove bowl from the skillet to check temp).
7. Once the temp has been reached, remove bowl from skillet and beat with an electric mixer at high speed for at least 3-4mins, until eggs have a texture similar to softly whipped cream.
8. Fold about 1/4 of the egg mixture into the melted chocolate.
9. Scrape the lightened chocolate mixture into the remaining beaten eggs and fold gently, until evenly incorporated.
10. If egg safety is not an issue, omit the heating step- whip the eggs with the sugar (omit the water, as it's added just to prevent eggs from scrambling) and proceed accordingly.
11. Now you may divide mousse into individual ramekins or glasses, chill for at least 1 hour until set; cover with plastic wrap if you're not serving within a few hours.
12. You may also use the mousse as a cake filling- I've done this with success, using a cake ring (or a springform pan).
13. If you're using very high percentage chocolate (70% and above), you may want to increase sugar to 4 1/2 TB.
Title: Easy Butter Cake With Fruit
Ingredients:
- 1/3 butter
- 1 margarine
- 1 self-rising flour
- 1 granulated sugar
- milk
Instructions:
1. Melt butter and pour in bottom of an 8-inch square baking pan.
2. Mix flour, sugar, and milk together and pour into pan.
3. Top with fruit.
4. I used canned peaches, but you could use any kind you like.
5. It's great with cherry pie filling also.
6. Bake at 350 degrees F until slightly brown on top, about 30 minutes.
Title: Earl Grey Tea Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 sugar
- 1/2 icing sugar
- 2 tea bags
- 1/2 salt
- 1 vanilla
- 1 butter
Instructions:
1. Heat oven to 375 F.
2. Pulse all dry ingredients in food processor until tea leaves are pulverised.
3. Add vanilla, 1 teaspoon of water and the butter.
4. Pulse till dough is formed, divide dough in half.
5. Place each half on a sheet of plastic wrap.
6. Roll into 12 ins log, about 2 ins in diameter.
7. Wrap and chill for 30 minutes.
8. Slice each log into discs, 1/2 inch thick.
9. Place on parchment lined baking trays 2 ins apart.
10. Bake till edges are just brown, 12 - 15 minutes.
11. Cool on sheets for 5 minutes then move to wire racks.
Title: Pine Nut and Chili Bundt Cake
Ingredients:
- 3/4 pine nuts
- 1 1/2 red chilies
- 1/2 ground cinnamon
- 1 sugar
- 2 1/2 flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1 butter
- 1 granulated sugar
- 3 eggs
- 1 vanilla extract
- 1 sour cream
- 1 lemon
- 1 honey
- 2 sugar
- 1 red chile
- pine nuts
Instructions:
1. For the cake: Preheat oven to 350F and grease/flour bundt pan.
2. Toast pine nuts in oven until golden; cool.
3. Combine the toasted pine nuts, ground chilies, cinnamon, and sugar in a food processor. Pulse until the pine nuts are ground and the mixture is crumbly. Set aside.
4. Sift flour, baking powder, baking soda, and salt in a bowl; set to the side.
5. Whip butter in a large mixing bowl.
6. Add the sugar and beat until smooth.
7. Add the eggs, one at a time, and vanilla extract; whip until light and fluffy.
8. Beat in flour mixture; add sour cream and mix until fully incorporated.
9. Pour half of the batter into the prepared pan.
10. Scatter half of the pine nut mixture over the batter, taking care to distribute it evenly.
11. Stir the remaining pine nut mixture into the remaining cake batter and spread over the top.
12. Bake for 1 hour or until cake tests done.
13. Cool for 10 minutes in the pan; turn cake out onto cooling rack to finish cooling.
14. To prepare the glaze, place lemon juice, honey, sugar, and ground chilies in a saucepan and bring to a boil.
15. Reduce the heat and continue cooking until the mixture thickens, about 4 minutes.
16. Spoon or brush the cake with the glaze and serve slightly warm or at room temperature.
Title: Rosa’s Rhubarb Cake
Ingredients:
- 2 1/2 flour
- 4 baking powder
- 5 eggs
- 1 white sugar
- 2 rhubarb
- 5 brown sugar
- 1/4 quick-cooking oats
- 1/4 cinnamon
- 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour a 9”x11” cake pan and line bottom with parchment paper.
3. In large bowl, mix together 2 cups of flour and the baking powder.
4. In separate bowl, mix together until creamy, eggs, oil and 1 cup of sugar.
5. Pour over flour mixture and blend well.
6. In large bowl, mix together rhubarb and remaining flour and white sugar. (Do not make this mixture ahead of time as the rhubarb will become very tallowy.).
7. Pour batter over the rhubarb mixture and stir until rhubarb is covered with batter and pour into prepared pan.
8. Mix brown sugar, oats and cinnamon together and sprinkle over top.
9. Cook for 30 minutes or until center springs back.
10. Let cool on wire rack ½ an hour before removing from pan.
Title: Havregrynskager
Ingredients:
- 2 walnut oil
- 1 nonfat yogurt
- 1/2 brown sugar
- 1/4 granulated sugar
- 1 egg
- 1/2 unbleached all-purpose flour
- 3/4 baking soda
- 1/2 cinnamon
- 1 cardamom
- 1 salt
- 1 oats
- 1 1/2 raisins
- 50 walnut pieces
- 50
Instructions:
1. Mix everything in a bowl and knead. Dough should be sticky. Add cold water if it feels too compact. Drop by the tablespoonful on cookie sheet lined with baking paper. Press flat. Cookies will not run as there is no lard in them. Bake in the middle of the oven at 320F convection for 10-12 min or until golden around edges. Slide paper with cookies onto wire rack to cool.
2. Store in airtight container for up to ten days. Dough can also be frozen.
Title: Peanut Butter Pudding
Ingredients:
- 1/3 sugar
- 1/4 salt
- 1/3 cornstarch
- 2 3/4 milk
- 1 peanut butter
- 2 vanilla
Instructions:
1. Peanut Butter Pudding: Mix sugar, cornstarch and salt. Gradually add milk and cook over medium heat until thick and bubbling.
2. Stir constantly.
3. Remove from heat, add 1 cup peanut butter and 2 teaspoons vanilla.
4. Cool; times do not include refrigeration time.
Title: Vegan Chocolate Applesauce Cake
Ingredients:
- 2 flour
- 1 sugar
- 1 cornstarch
- 2 baking soda
- 1/4 salt
- 1/3 applesauce
- 1 1/2
Instructions:
1. Pre-heat oven to 325 degrees. Grease and flour a bundt cake pan. Note: You can use other cake pans, but because this cake is a bit heavy, layered cake pans are not recommended.
2. Mix all of the dry ingredients together in a large bowl.
3. Add applesauce and mix well until batter is smooth.
4. Bake for 50-55 minutes, until done. You can always tell that a cake is finished baking by sticking a toothpick in the center of the cake. If the toothpick comes out clean, that is, not covered in batter, then your cakes is done baking.
5. Frost, if desired, and enjoy!
Title: 3 Minute Bread Pudding in a Mug
Ingredients:
- 2 egg
- 1 milk
- 1/2 brown sugar
- 1
Instructions:
1. Crack egg into the mug, add milk and blend well with a fork.
2. Add the cubed bread & stir gently to coat. Let it soak in and then stir gently again. (Alternatively you could mix the egg and milk in a separate dish and pour it over the cubes of bread) Gently stir coating all bread.
3. Sprinkle with brown sugar.
4. Place the mug in the microwave and COVER WELL with a paper towel. Tuck the paper towel edges underneath the mug.
5. Cook for exactly 2 minutes. Drizzle with syrup if desired & chow down!
Title: Patsy's Plum Cake
Ingredients:
- 15 plums
- 2 eggs
- 1 pure vanilla extract
- 1 sugar
- 1 all-purpose flour
- 1 baking powder
- 1/2 milk
- 1 butter
- 2 brown sugar
Instructions:
1. Line 8 X 8 X 2 square cake pan with tin foil & grease.
2. Wash Damson plums & cut in half removing pits.
3. Line pan with halved plums (skin side down).
4. Put a pinch of the brown sugar in each plum from the pit.
5. Beat until thick 2 eggs, 1 teaspoons vanilla. Beat in slowly 1 cup sugar.
6. Sift together 1 cup a.p. flour, 1 teaspoons baking powder.
7. Heat 1/2 cup milk, 1 tablespoons butter. Stir butter & cooled milk into flour & egg mixture. Beat 1 minute.
8. Pour over plums.
9. Bake at 350 degrees for 25 - 30 minutes.
10. Enjoy!
Title: Beautiful Petit Fours - Paula Deen
Ingredients:
- 1 unflavored gelatin
- 1 cold water
- 2/3 light corn syrup
- 1 confectioners' sugar
- 1
- 2
- 3
- 6
Instructions:
1. Arrange the pound cake cubes in a single layer on a baking sheet. Freeze until firm, 4 hours or overnight.
2. In the top of a double boiler, dissolve the gelatin in 2/3 cups cold water. Add egg white and corn syrup. Whisk. Add confectioners' sugar and whisk until well blended and not too thick. When mixture reaches 110 degrees F. (warm to the touch) divide the icing among several bowls and add your preferred food coloring to each bowl. Mix well.
3. Line baking sheet with waxed paper. With 2 skewers for each color, dunk cake cubes into colored icing and cover completely. Place on waxed paper to dry. Do this for remaining cubes. When completely dried, place a drop of icing onto each cube and sprinkle with edible gold for design.
Title: Berliner Rote Grütze / Mixed Berries Compote
Ingredients:
- 36 frozen mixed berries
- 2 sugar
- 4 cornstarch
- 1/2
- 2 1/2
Instructions:
1. Mix together cornstarch and 4 tbsp of the juice and set aside.
2. Pour the rest of the juice into a saucepan, stir in sugar and bring to a boil.
3. Remove from heat, stir in cornstarch, return to heat and bring to a boil again.
4. Remove from heat, stir in more sugar if needed and carefully stir in berries.
5. Cool before storing in refrigerator.
6. Serve with vanilla sauce.
Title: Maple Walnut Biscotti With Maple Icing
Ingredients:
- 2 walnuts
- 1 granulated sugar
- 1 light brown sugar
- 1/2 ground cinnamon
- 2 baking powder
- 2 1/2 all-purpose flour
- 2 eggs
- 3 confectioners' sugar
- 1/2 maple syrup
- 3
Instructions:
1. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 large baking sheets with parchment paper.
2. Place walnuts in a single layer on a baking sheet and toast in the 350-degree oven for 10 minutes. Transfer to a cutting board and coarsely chop. Set aside.
3. In a large bowl, hand mix toasted walnuts, sugars, cinnamon, baking powder and flour.
4. In a small bowl, whisk eggs. Add maple extract and whisk until well blended. Add to the flour mixture. Stir a few times. Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 4 equal pieces.
5. On a lightly floured surface, place one piece of dough, and using your hands, roll into a log shape that is approximately 8 inches long, 2 inches wide, and 3/4 of an inch high. If it's sticky, simply dust your palms with more flour. Repeat with remaining three pieces of dough. Place two logs per baking sheet. Brush loaves all over with 1 lightly beaten egg.
6. Bake for 40 minutes, rotating pans halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing. Place a loaf on a cutting board. Using a large serrated knife, cut 3/4-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. Each loaf should yield 9 to 11 cookies. If the cookie is crumbling, then let it cool a few more minutes. Don't let it rest too long, however, or it could become too hard to slice.
7. Place slices on their sides back on to the baking sheets; place in the still warm oven with the temperature off and the door closed for 30 to 60 minutes. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an airtight container, preferably a tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.
8. To make the maple icing, mix the confectioners' sugar and maple syrup in a small bowl and whisk briskly until the icing is smooth and opaque and clings to the back of a spoon. Taste. Add more maple syrup and/or confectioners' sugar, if desired.
9. Dip a teaspoon into the icing and drizzle the spoon back-and-forth over the biscotti. Allow to dry completely before storing. Store biscotti in an airtight container, preferably a tin, which helps keep them crisp. Place parchment paper or waxed paper between layers of cookies to protect the icing. Stored properly, these biscotti will last up to 2 weeks. After that, the icing may begin to appear chalky.
10. Consider drizzling with melted chocolate, if you'd like (chocolate omitted from the ingredients above).
Title: Buttermilk Glazed Carrot Cake
Ingredients:
- 2 flour
- 2 baking soda
- 2 cinnamon
- 1/2 salt
- 3 eggs
- 2 sugar
- 3/4 buttermilk
- 3/4 vanilla
- 2 carrots
- 2 crushed pineapple
- 1 flaked coconut
- 1 pecans
- 1 walnuts
- 1 sugar
- 1/2 butter
- 1 margarine
- 1/2 light corn syrup
- 1 1/2 buttermilk
- 1 baking soda
- 3/4 vanilla extract
- 11 butter
- 3 margarine
- 1 1/2 cream cheese
- icing sugar
- vanilla
Instructions:
1. LIne three 9 inch cake pans with waxed paper and lightly grease and flour the wax paper.
2. Mix the flour, soda, cinnamon and salt together.
3. Combine the eggs, sugar, oil, buttermilk, and vanilla in a mixing bowl and beat until smooth.
4. Add the dry ingredients gradually, mixing well after each addition. Fold in the carrots, pineapple, coconut and pecans.
5. Spoon into prepared pans. Bake at 350*F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean (don't remove from the pans yet).
6. For the glaze, combine the sugar, butter, corn syrup, buttermilk and baking soda in a saucepan and mix well. Bring to a boil over medium high heat and boil for 4 minutes, stirring frequently. Remove from heat and stir in vanilla.
7. Drizzle the glaze over the hot cake layers. Cool the layers in the pans on a wire rack for 15 minutes. Remove from the pans and finish cooling on the rack competely.
8. For the frosting beat the butter and cream cheese at medium speed in a mixing bowl until light.
9. Add the icing sugar and vanilla and beat until smooth. Spread between the layers and over the top and side of the cake.
Title: Syrniki (Cottage Cheese Kotlety)
Ingredients:
- 1 dry curd cottage cheese
- 2 eggs
- 1 1/2 sugar
- 2 -3 sour cream
- 1 lemon juice
- 1 fresh lemon rind
- 3 -4 flour
- 1 salt
- cinnamon
- sour cream
Instructions:
1. Use only very dry cottage cheese.
2. Put cheese through fine sieve, add sugar, well-beaten eggs, sour cream, lemon juice, and lemon rind.
3. Mix very thoroughly.
4. Add salt.
5. Add flour by teaspoonfuls, mixing the mass constantly.
6. Mixture should be very smooth and rather thick.
7. Place in the refrigerator for 45 to 60 minutes, and then scoop small balls of it onto a slightly floured board.
8. Form into round or oval kotlety about 3/4 inch thick, and about 2 to 2 1/2 inches in diameter.
9. Fry on both sides in pre-heated butter.
10. Serve at once, sprinkled with mixture of cinnamon, sugar, and sour cream on the side.
Title: Almond Meltaways
Ingredients:
- 1/2 unsalted butter
- 1 confectioners' sugar
- 1/2 all-purpose flour
- 1
- 1/2
Instructions:
1. Beat together butter and 1/2 cup of the confectioners' sugar in bowl until smooth and creamy. Beat in almond extract.
2. On low speed, beat in flour and nuts.
3. Wrap dough in plastic wrap; refrigerate until firm, 2 hours.
4. Heat oven to 325 degrees F. Pinch off pieces of dough in heaping teaspoonfuls.
5. Roll into logs and taper ends; bending into crescents.
6. Place on ungreased baking sheets. Bake in 325 degree oven for 16 to 18 minutes, until lightly browned.
7. Remove cookies to wire rack. While warm, dust with a generous layer of remaining confectioners' sugar.
8. Cool completely then sprinkle again with any remaining confectioners' sugar.
Title: Twinkie Tiramisu With Espresso Syrup
Ingredients:
- 1/3 water
- 1/2 sugar
- 2/3 espresso coffee
- 1/4 brandy
- 1 mascarpone cheese
- 1/3 sugar
- 2 pure vanilla extract
- 1 1/2 heavy cream
- 10 cocoa powder
Instructions:
1. Espresso Syrup: Combine water and sugar in a small saucepan. Bring to a simmer over medium high heat, stirring occasionally to dissolve sugar. Remove from heat, cool and add coffee and brandy.
2. Mascarpone Filling: Beat mascarpone, sugar and vanilla until smooth. Whip cream until soft peaks form. Fold gently whipped cream into mascarpone mixture.
3. To assemble: Place a layer of the Twinkie slices in the bottom of a shallow 2 1/2 quart baking dish. Drizzle with half of the Espresso Syrup. Spread with half of the Mascarpone filling. Repeat with the remaining Twinkie slices, syrup and filling.
4. Smooth top with a spatula. Cover and refrigerate for up to 24 hours before serving. Just prior to serving, sift cocoa to lightly dust the top.
Title: Cinnamon Fruit Salad Under a Cloud of Meringue
Ingredients:
- 2 firm bananas
- 2 apples
- 1 mandarin oranges
- 1 honey
- 1/2 - 1 cinnamon
- 1/2 lemon juice
- 2 -3 sugar
- 3
- 1 1/2
Instructions:
1. Preheat the oven to 450.
2. Slice the bananas and chop the apples.
3. Combine all the fruit in a large oven-proof bowl or casserole.
4. Add the honey through the lemon juice and mix well.
5. Beat the egg whites until they are nice and frothy.
6. Slowly add the sugar while beating.
7. Beat to stiff peaks.
8. Spread the meringue over the top of the fruit, sealing all the fruit inches.
9. Bake for 5-10 minutes or until the top of the meringue is mildly browned.
10. Can be served warm or cold.
Title: Scottish Whisky Dundee Cake
Ingredients:
- 3 currants
- 6 sultanas
- 6 orange
- 4 lemon
- 3 butter
- 5 soft brown sugar
- 5 eggs
- 3 plain flour
- 8 baking powder
- 1
- 2
- 4
- 1
Instructions:
1. Begin the night before by weighing the fruit and peel into a bowl and sprinkling it with the 3 tablespoons of whisky. Mix well, cover and leave overnight.
2. Pre-heat the oven to gas mark 3, 325°F (170°C). Put the butter and sugar in a mixing bowl and beat with a wooden spoon until light and fluffy – or use an electric mixer for more speed. Whisk the eggs separately, then, a little at a time, beat them into the creamed butter and sugar. Next, using a large tablespoon, carefully fold in the sifted flour and baking powder. Your mixture needs to be of a soft, dropping consistency so, if it seems too dry, add a dessertspoon of milk.
3. Now, carefully fold in the ground almonds and then the currants, sultanas, cherries, mixed peel and orange and lemon zest. Then spoon the mixture into the prepared cake tin, smoothing it out evenly with the back of the spoon. If you don't intend to ice the cake, arrange the whole blanched almonds in circles on top of the mixture, but do this carefully and lightly; if they are pressed in they will sink during the baking. Place the cake in the centre of the oven and bake for 2-2½ hours or until the centre is firm and springy to the touch.
4. Let the cake cool in the tin for 30 minutes before taking it out to finish cooling on a wire rack. Then 'feed' it – make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of malt whisky – wrap it in double silicone paper and store it in foil or an airtight container till needed. If you like you can feed it again before icing or eating.