lumicero/recipes-ing2inst huggingface dataset:
Title: Candied Holiday Fruitcake
Ingredients:
- 3 pecans
- 2 1/3 all-purpose flour
- 3/4 unsalted butter
- 1 3/4 sugar
- 1 eggs
- 1 vanilla extract
- 5 baking powder
- 1 salt
- 1 powdered sugar
- 1/2
- 1
Instructions:
1. Position rack in lowest third of oven and preheat to 250°F Grease and flour 12-cup bundt pan or tube cake pan.
2. In large bowl, mix pecans and fruits with 3 tablespoon flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanilla and lemon extract. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter.
3. Pour batter into prepared pan. Bake until golden brown and tester inserted into center comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool.
4. Position rack in lowest third of oven and preheat to 250°F Grease and flour 12-cup bundt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tablespoon flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanilla and lemon extract. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter.
5. Pour batter into prepared pan. Bake until golden brown and tester inserted into center comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. Dust with powdered sugar.
6. (Can be prepared 2 weeks ahead; wrap in foil and store at room temperature.).
Title: Lemony Fruit Dip
Ingredients:
- 1 milk
- 1 instant lemon pudding mix
- 1 sour cream
- 1 strawberry
- 1 apple
- 1/4 raspberries
- 1/4 blueberries
- 1/4 blackberry
Instructions:
1. In a small bowl, whisk milk and pudding mix for 2 minutes.
2. Let stand for 2 minutes or until soft-set. Whisk in sour cream.
3. Chill until serving.
4. Serve with fruit.
Title: Apple Pudding
Ingredients:
- 4 apples
- 1 water
- 1 butter
- 3/4 sugar
- 2 flour
- 1/2 salt
Instructions:
1. Peel and slice apples and place in a medium ovenproof dish.
2. Rub the butter in to the flour then add salt, sugar and then the water - this will look like there is too much water as the rubbed in bits actually float, dont worry this is the way it should look.
3. Pour over the apples and bake in a hot oven 210c for 30 minutes. serve hot with either cream or ice cream.
Title: Daddy's Favorite Chocolate and Raisin Bread Pudding
Ingredients:
- 4 milk
- 2 butter
- 3 salt
- 1 sugar
- 1/4 eggs
- 1 vanilla
- 4 raisins
- 1
- 1/2
Instructions:
1. Put milk and chocolate in saucepan over medium heat; stir until chocolate is melted and milk is scalded.
2. Pour milk into large bowl with bread, butter, salt and sugar; temper eggs and gradually add them to pudding mixture; stir in vanilla and raisins; pour into greased baking dish.
3. Bake in a water bath at 350° until firm, about 50 minutes.
Title: Red Velvet Cupcakes
Ingredients:
- 3/4 all-purpose flour
- 3/4 whole wheat pastry flour
- 1/4 baking powder
- 2 salt
- 1/2 Splenda sugar substitute
- 3/4 Splenda sugar substitute
- 2 unsalted butter
- 6 eggs
- 2 vanilla extract
- 2 fat-free buttermilk
- 4 fat free cream cheese
- 1 confectioners' sugar
- 12 vanilla extract
- 3/4
- 1 1/2
Instructions:
1. To prepare cake: Preheat oven to 375 degrees F. Coat two 9-inch round cake pans with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder and salt in a medium bowl.
3. Beat sugar and butter in a large bowl with an electric mixer on medium speed until crumbly, about 2 minutes. Beat in egg yolks one at a time, then vanilla and food coloring (if using) until smooth.
4. Beat in half the buttermilk on low speed until smooth, then half the flour mixture. Scrape down the sides of the bowl, then beat in the remaining buttermilk. Beat in the remaining flour mixture just until combined.
5. Clean and dry beaters. Beat egg whites in a clean medium bowl at high speed until soft peaks form. With a rubber spatula, gently fold the whites into the batter until just incorporated, using long, even strokes. Divide the batter between the prepared pans, spreading to the edges. Gently rap the pans against the counter once or twice to settle the batter.
6. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and let cool to room temperature, about 45 minutes more.
7. To prepare frosting & assemble cake: Beat cream cheese, confectioners' sugar and vanilla in a large bowl with an electric mixer on medium speed until smooth. Place one cake layer top-side down on a serving plate; cover with half the frosting, spreading just to the edges. Set the second layer on top, top-side down.
Title: Gingerbread Cranberry Biscotti
Ingredients:
- 2 whole wheat pastry flour
- 1 1/4 brown sugar
- 1 1/4 baking powder
- 1/4 baking soda
- 1/2 salt
- 2 ground ginger
- 1 1/2 cinnamon
- 1/2 nutmeg
- 1 ground cloves
- 1/2 pecans
- 1 walnuts
- 1/4 dried cranberries
- 2 blackstrap molasses
- 1 eggs
- 6 orange, zest of
- white chocolate chips
Instructions:
1. Preheat the oven to 350 degrees.
2. In a large bowl mix all the dry ingredients together and whisk together.
3. Mix in the nuts and cranberries.
4. In a small bowl, whisk together the molasses, eggs and orange zest, then add to the dry mix till well blended and the dough starts to stick together. Add a tablespoon or two of milk if necessary.
5. Turn the dough out onto an unfloured work surface. Work the dough, with lightly floured hands, into a nice fat Yule time log.
6. Place the log on a cookie sheet that has been lightly sprayed with cooking oil, and bake about 30 – 35 minutes. The top should be a tad cracked and spring back when gently pressed.
7. Let it cool about 20 minutes. Carefully transfer the biscotti log to a cutting board and cut your biscotti diagonally, about ¾ inch thick.
8. Return the slices to the cookie sheet and bake another 10 minutes (for slightly chewy) to 20 minutes (for teeth cracking hard).
9. Let them cool completely while you melt the white chocolate. Pour the melted white chocolate into a small, thick zip lock bag. Cut one of the bottom corners barely off the bag and gently squeeze the chocolate into a pattern on the biscotti.
Title: Baked Apples With Honey Cream Sauce
Ingredients:
- 3 honey
- 2 sweet wine
- 1/2 heavy cream
- 1 apples
- 4 -6 butter
- 3 brown sugar
- 1/4
Instructions:
1. For sauce:
2. Beat egg yolks and honey until light and frothy, about 10 minutes.
3. Reduce speed; mix in wine.
4. Transfer mixture to double boiler and stir constantly over moderate heat until custard thickens and feels heavy. It should coat the back of a spoon thickly.
5. BE CAREFUL NOT TO LET THE MIXTURE BOIL!
6. Remove from heat, cool to room temperature; chill to cool completely.
7. Whip cream until it reaches soft peaks, then fold into cold sauce. Keep chilled until ready to serve.
8. To bake apples: Preheat oven to 350°F.
9. Slice top third off each apple, leaving stems intact; remove cores.
10. Push butter into core cavities and rub some onto skins. Place apples in baking dish; sprinkle with sugar, pushing some sugar into cavity of each. Replace tops; sprinkle with remaining sugar.
11. Bake 35-40 minutes until apples are tender. Cool to room temperature; serve with dollop of sauce between apples and tops.
Title: Delicious Rum Pound Cake
Ingredients:
- 1/2 eggs
- 4 instant vanilla pudding
- 1 light rum
- 1 water
- 1/2 canola oil
- 1/3 sugar
- 1/2 butter
- 1 light rum
- 1/2 water
- 1/4
Instructions:
1. Grease Bundt pan, sprinkle with chopped nuts.
2. in large bowl beat eggs well; add cake mix, pudding mix, rum, water, canola oil. Beat at high speed for two minutes. Pour over the nuts in Bundt pan.
3. Bake at 325 for 50 minutes.
4. tyen off oven and keep cake in oven for 5-10 minutes.
5. Remove cake, and pour the hot glaze over cake.
6. Cool in pan 30-49 minutes.
Title: Pecan Baked Apples
Ingredients:
- 2 apples
- 1/2 pecans
- 3 ground cinnamon
- 1
Instructions:
1. Cut the apples in half through from top to bottom. Scrape out the core and seeds with the tip of a spoon or a melon baller and discard them. Continue to scrape out the apple flesh and reserve it, leaving a shell about 1/8 inch thick.
2. Put the reserrved apple flesh and the pecans into a food processor. Cover and process until finely chopped, then stir in the agave nectar and cinnamon.
3. Spoon the mixture equally into the apple shells. Place in a microwave safe dish and microwave on high 4 minutes. Rotate the apples in the dish and microwave on high another 3 to 4 minutes until soft.
Title: White Chocolate Watermelon Peaks
Ingredients:
- 1/4 watermelon
- 1 white chocolate
Instructions:
1. Pour 2 tablespoons of white chocolate over each of the peaks.
2. Place in refrigerator until hardened and serve.
Title: Apple Salad
Ingredients:
- 8 tart apples
- 1 pineapple chunks
- 2 white seedless grapes
- 1 poppy seed
- 1 1/2 walnuts
- 1 pecan pieces
- 1 mayonnaise
- 1/4 lemon juice
- 1/4 sugar
- 2 butter
- 2 margarine
- cornstarch
- water
Instructions:
1. Combine juices, butter and sugar in small saucepan. Bring to a boil and stir constantly.
2. Combine cornstarch and water in a cup, stir will and add to juice mixture. Keep stirring until thick.
3. Remove from heat and allow to cool.
4. Once cool, add mayonnaise and blend well.
5. Wash and cut apples and grapes and toss with pineapple to keep apples from getting brown.
6. Pour dressing and poppy seeds over fruit and mix.
7. Refrigerate.
8. Add nuts just before serving.
Title: Racetrack Cake
Ingredients:
- 2
- 3
- 1 -2
- 2
Instructions:
1. Cut a small semicircular notch from one cake, then position the cakes as shown and cover them with the white icing.
2. Place a small bowl in the center of each cake and sprinkle cookie crumbs around it to create the track.
3. Remove the bowls and sprinkle sprinkles onto each icing circle, then press the remaining sprinkles onto the sides of the cake for grass.
4. Lay a white Good & Plenty dotted line along the track and use a pastry bag to pipe a white icing border around the edge of the cake.
5. Create racing flags by taping small squares of the paper or ribbon to the toothpicks and place them on the track along with the race cars.
Title: Syrup and Rice Pudding
Ingredients:
- 5 long grain rice
- 4 milk
- 1/2 corn syrup
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 raisins
Instructions:
1. Wash rice.
2. Combine rice and remaining ingredients.
3. Grease a casserole dish the size needed to accommodate these ingredients.
4. Pour all ingredients into casserole.
5. Bake slowly at 250° for 3 hours (stir often the first hour).
6. Serve either hot Or cold.
Title: Hassle-Free Pumpkin Cobbler
Ingredients:
- 1 Carnation Evaporated Milk
- 1 eggs
- 3 light brown sugar
- 1 butter
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease 13 x 9 baking dish with butter flavored spray.
3. In a mixing bowl, blend together pumpkin pie mix, evaporated milk, eggs and brown sugar.
4. Pour mixture into prepared baking dish.
5. In a mixing bowl, mix melted butter with the dry cake mix. Mix until small crumbles form (a pastry blender works well for this step). Crumbles should become somewhat dry.
6. Sprinkle crumbles on top of pumpkin mixture.
7. Bake for 50 minutes or until top is lightly browned and pie mixture is firm in the center (cake tester should come out clean).
8. Serve with either whipped cream or ice cream (try either flavored with french vanilla).
Title: Danish Cookies
Ingredients:
- 1 margarine
- 3/4 sugar
- 1/3 corn syrup
- 1/2 clove
- 1/2 cinnamon
- 2 ginger
- 1/2 baking soda
- 1/2 water
- 1 flour
- 4
Instructions:
1. Melt butter,sugar and corn syrup.
2. Stir in almond, cloves, cinnamon and ginger.
3. Dissolve baking soda in water and stir into mixture.
4. Knead dough and form into balls bake at 350 degrees for 20 to 30 minute Let cool.
Title: White Chocolate Cake
Ingredients:
- 4 white chocolate
- 1/2 hot water
- 1 butter
- 1 sugar
- 4 vanilla
- 1 flour
- 2 1/2 baking soda
- 1 salt
- 1 buttermilk
- 1 pecans
- 4 coconut
- 1
Instructions:
1. Melt 4 oz white chocolate in 1/2 cup hot water. Cool.
2. Cream butter, sugar.
3. Mix in 4 egg yolks one at a time, beating after each addition.
4. Add white chocolate mixture and 1 teaspoon vanilla.
5. Sift flour, soda, salt; add alternately with butermilk, starting and ending with flour. Do not overbeat.
6. Fold in 4 stiffly beaten egg whites.
7. Gently stir in pecans and coconut.
8. Pour in 3 greased and floured 8 or 9 inch pans.
9. Bake 25 to 30 minutes in 350 degree oven.
10. Frost cooled cake with favorite frosting.
Title: Scrumptious Pumpkin Bars W/ Cream Cheese Frosting
Ingredients:
- 4 eggs
- 1 2/3 sugar
- 1 pumpkin
- 1 flour
- 2 baking powder
- 2 cinnamon
- 2 salt
- 1 baking soda
- 1 cream cheese
- 1 butter
- 1/4 vanilla extract
- 1 powdered sugar
- 2
Instructions:
1. Pumpkin bars:
2. In a large bowl, beat together eggs, sugaar, oil and pumpkin.
3. Stir in flour, baking powder, salt, cinnamon and baking soda.
4. Spread into ungreased 15x10 pan.
5. Bake for 25-30 minutes.
6. Let cool completely, frost and cut into bars.
7. Frosting:
8. Cream together cream cheese and butter.
9. Stir in vanilla extract and powdered sugar.
10. Beat until smooth.
Title: Chocolate Cake in a Jar
Ingredients:
- 1/2 butter
- 3 margarine
- 3 butter
- 4 margarine
- 1 white sugar
- 2 eggs
- 3 vanilla extract
- 3/4 unsweetened applesauce
- 1 white flour
- 1/2 baking soda
- 1/8 baking powder
- salt
Instructions:
1. Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that have no shoulders) in hot, soapy water.
2. Rinse well, dry and let them come to room temperature.
3. Grease insides of jar well.
4. Beat together butter and half of sugar until fluffy.
5. Add eggs and remaining sugar, vanilla and applesauce.
6. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition.
7. Pour one cup of batter into each jar and carefully remove any batter from the rims.
8. Place jars in a preheated 325-degree oven and bake for 40 minutes.
9. While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids.
10. Remove pan from heat and keep lids hot until ready to use.
11. When the cakes have finished baking, remove jars from oven.
12. Make sure jar rims are clean.
13. Place lids on jars, and screw rings on tightly.
14. Cakes will slide right out when ready to serve.
15. Jars should be stored in the refrigerator and eaten within 2 weeks or frozen for longer storage.
Title: Pear, Walnut & Ricotta Pie
Ingredients:
- 4 ricotta cheese
- 4 pears
- 10 walnuts
- 1 lime
- 4 flour
- 2 sugar
- 3 eggs
- 1 baking powder
Instructions:
1. To prepare the pear, walnuts, ricotta pie start peeling the four pears, preferably ripe, take away the central core and cut into small pieces. Put them in a bowl along with the chopped walnuts and with very little lime juice to prevent discoloring.
2. Preheat the oven to 160 degrees C (325 degrees F). In a large bowl, beat with a whisk (or a planet) sugar with ricotta. Add 3 eggs one at a time and continue beating the mixture.
3. Add the grated lime zest.
4. Sift the flour with the baking powder and add to the mixture, stirring with a wooden spoon until you get a smooth dough. If needed, use the whisk. Stir in pears and walnuts with ‘any sauce that had formed and mix well.
5. Pour into a cake pan with parchment paper.
6. Now bake the cake at 160 C (325 F) for 50/60 minutes, until introducing a toothpick in the center of the cake, these will be dry. In case the cake you were to darken too much on the surface during cooking cover with aluminum foil.
7. Remove the cake from the oven, let it cool, put it on a serving plate and if you wish sprinkle with powdered sugar before serving.
Title: Thumbprint Cookies
Ingredients:
- 1/2 margarine
- 1/4 sugar
- 1/4 dark corn syrup
- 1 egg
- 1 1/4 unsifted flour
- 1/2 pecans
Instructions:
1. Mix margarine and sugar to creamy.
2. Add syrup and egg yolk.
3. Stir in flour, mix well.
4. Chill dough.
5. Roll into 1-inch balls.
6. Dip in slightly beaten egg white.
7. Roll into nuts.
8. Place on greased cookie sheet.
9. Press thumb into center of each cookie.
10. Bake at 325° for 20 minutes.
11. While warm fill center or each cookie with your favorite jam, jelly, or preserves.
12. (I use strawberry preserves).
Title: Cherries Jubilee (Whipped Cream Fruit Salad)
Ingredients:
- 1 cherry pie filling
- 1 crushed pineapple
- 1 lemon juice
- 1 sweetened condensed milk
- 16 Cool Whip
- 2 -4 pecan pieces
Instructions:
1. In huge bowl mix all ingredients until blended well. (I'm not crazy about nuts, so I only use a small bit of pecans.).
2. Variations: add another can of cherry pie filling and/or cocount flakes.
3. If you can resist, it is best after chilled for a couple of hours.
Title: Orange-Pecan Pie
Ingredients:
- 2/3 sugar
- 1/3 butter
- 1 margarine
- 1 -2 corn syrup
- 1/2 salt
- 3 eggs
- 1 pecan halves
- 1/4 shortening
- 1 all-purpose flour
- 1 salt
- 1 shortening
- 1/2 cold water
- 1/2 sugar
- 2 -3 cornstarch
- 1/4
- 1
- 3/4
- 2
- 1
Instructions:
1. Heat oven to 375ºF. Make Orange Pastry--except cut scraps of rolled pastry with tiny star-shaped cookie cutter instead of fluting edge of pie crust. Sprinkle cutouts with sugar; press on pastry edge.
2. Beat sugar, butter, corn syrup, liqueur, salt and eggs in medium bowl with hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
3. Bake 40 to 50 minutes or until set. Cool 15 minutes. Melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie. Serve pie warm or cool with Orange Sauce.
4. Orange Pastry: Mix flour, orange peel and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
5. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
6. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
7. Orange Sauce: Mix sugar and cornstarch in 1-quart saucepan. Stir in orange juice and liqueur. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve warm.
Title: Coffee Pecan Slice
Ingredients:
- 1 1/2 plain flour
- 1/2 icing sugar
- 150 unsalted butter
- 2 dark corn syrup
- 2 soft brown sugar
- 1/3 unsalted butter
- 75 eggs
- 2 instant coffee powder
- 1 pecans
- 2
Instructions:
1. Preheat oven to moderate 180 degrees. Brush an 18x27 cm shallow rectangular tin with melted butter or oil. Line with baking paper, extending over two sides.
2. Place flour, icing sugar and butter in food processor bowl. Using pulse action, press button for 1 minute or until mixture comes together. Turn out onto a lightly floured surface and knead dough gently for 30 seconds or until smooth. Press into prepared tin and bake for 15 minutes or until it is just golden. Cool completely in tin on a wire rack.
3. FOR TOPPING: Combine syrup, cream, sugar, butter, eggs and coffee in a mixing bowl and beat with a wooden spoon until smooth. Add pecans and stir to combine.
4. Pour topping onto pastry base and bake for a further 25 minutes, until set. Cool completely in tin. Lift out and cut into squares.
Title: Strawberry Angel Cake
Ingredients:
- 3 strawberry Jell-O gelatin dessert
- 1 1/4 boiling water
- 8 fresh strawberries
- 1
Instructions:
1. Partially congeal jello, water, and berries.
2. Mix in whipped topping.
3. Break cake into small pieces and place in a tube cake pan.
4. Cover with jello mixture and congeal for 1 hour.
Title: Vegetarian (eggless) fruit Trifle Pudding
Ingredients:
- 8 -10 milk
- 100 sugar
- 1 vanilla essence
- 3 powdered sugar
- 6 green grapes
- 4 fresh strawberries
- 1 chocolate
- 1
- 2
- 1/2
- 2
- 3 -5
Instructions:
1. Arrange the cake slices in a deep glass dish.
2. Pour fruit juice over them and let the slices get completely soaked in the juice.
3. Allow it to sit for 30 minutes refrigerated.
4. Prepare the jelly following the instructions on the packet.
5. Spoon the prepared jelly over the cake BEFORE it sets{i.
6. e.
7. ,as soon as you add the cold water to it}.
8. Allow this to set in the refrigerator for 1 hour.
9. The jelly will not be completely set yet.
10. Add the custard powder to a little milk and mix well to dissolve.
11. In the meantime, prepare the custard by boiling the milk and adding the dissolved custard powder-milk mixture to the boiled milk.
12. Add sugar and mix it all well.
13. The custard is ready when the whole mixture thickens.
14. Remove from heat.
15. Let it cool at room temperature.
16. Divide the custard into 2 equal parts.
17. To one part, add all the fresh fruits and mix well.
18. Remove the glass dish now from the refrigerator.
19. Spoon the plain custard layer over it.
20. Next spread the fruit custard over it.
21. Sprinkle the chopped nuts.
22. In a bowl, whip together the whipped cream, powdered sugar and the vanilla essence.
23. Spoon this mixture over the nuts and custard.
24. Garnish with fresh green grapes and strawberry slices.
25. Sprinkle the grated chocolate over the cream.
26. Chill for 4-5 hours.
27. Now, the jelly will be completely set.
28. Slice into pieces and serve chilled.
29. OOOOOH JUST DIG IN AND ENJOY!
Title: Oatie Apple Crunch Bars
Ingredients:
- 1 eggs
- 2 butter
- 1/2 applesauce
- 2 quick-cooking oats
- 1 brown sugar
- 1/2 cinnamon
- 1/2
Instructions:
1. Preheat oven to 350°. Grease a 9x13-inch pan. Combine cake mix, eggs and butter in a bowl. Beat at low speed until blended. Spread in prepared pan. Bake for 15 minutes.
2. Immediately top with applesauce.
3. Combine oats, brown sugar and cinnamon. Sprinkle over applesauce and return to oven for 10 additional minutes or till lightly browned.
4. Cool, cut into squares.
Title: Mini Pumpkin Cakes With Cinnamon Buttermilk Glaze
Ingredients:
- 3 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1/2 ground nutmeg
- 4 ground cinnamon
- 1 1/2 pumpkin pie spice
- 1 1/4 shortening
- 2 eggs
- 1 light brown sugar
- 1 white sugar
- 1 pumpkin puree
- 1 vanilla
- 1 pecans
- 1/2 buttermilk
- 1 light corn syrup
- 1 baking soda
- 1 sugar
- 1/2 butter
- 1 vanilla
- 1 ground cinnamon
Instructions:
1. For the Pumpkin Cake:.
2. Preheat oven to 350 degrees, prepare mini-bundt pan.
3. In a small bowl, mix flour, baking soda, salt, nutmeg, cinnamon, and pumpkin pie spice together and set aside.
4. In a large bowl, cream together eggs, brown sugar, and white sugar. Beat in pumpkin puree and vanilla.
5. Slowly beat in flour mixture a little at a time. Fold in chopped pecans.
6. Batter will be thick. Spoon batter into prepared pan and bake for 20-30 minutes or until toothpick comes out clean.
7. Cinnamon Buttermilk Glaze:.
8. Combine butter, buttermilk, sugar, corn syrup, and baking soda in a saucepan and bring to a boil constantly stirring. Turn heat down to medium and cook for four minutes.
9. Remove from heat and add vanilla and cinnamon.
10. When ready to serve, generously pour glaze over warm cakes. May also top with freshly whipped cream. Enjoy!