lumicero/recipes-ing2inst huggingface dataset:
Title: Passion Fruit and Coconut Meringue Roulade
Ingredients:
- 1 cream of tartar
- 4 confectioners' sugar
- 1/2 vanilla
- 1/2 passion fruit pulp
- 1 cornflour
- 1
- 4
- 1
- 7
- 2
Instructions:
1. Oven: 180 deg Celsius.
2. Line a swiss roll baking tin with baking paper, grease lightly with butter, and sprinkle the dessicated coconut evenly all over this lined surface.
3. Beat egg whites until fairly stiff, and add cream of tartar in the process.
4. Slowly beat in the two types of sugar, and keep beating until the meringue is really stiff and glossy.
5. Spread this meringue carefully over the coconut on the baking tin. It's easiest to drop it in little heaps and then join them together with a spatula or knife, and smooth out evenly.
6. Bake 20 - 25 minutes. Cool slightly in tin, then roll up like a swiss roll. Keep like this until completely cooled.
7. For the filling, beat cream until almost stiff, then beat in sugar and vanilla.
8. Carefully open the roulade, spread on the cream filling, and roll it up again.
9. Heat the passion fruit pulp with the 2 tablespoons caster sugar to nearly simmering point.
10. Mix the cornflour to a paste with a little water, stir into the hot passion fruit pulp, and simmer, stirring, until thickened. Remove from heat.
11. When completely cooled, spread this topping over the roulade.
12. Slice to serve.
Title: Banfora Welshcakes (Burkina Faso)
Ingredients:
- 2 self raising flour
- 1/2 margarine
- 1/2 sugar
- 1 3/4 pineapple
- 1 egg
- 3 milk
- 1 salt
Instructions:
1. Sift the flour and salt together in a large bowl. (Hint: If your store doesn't carry self raising flour, just add 2 2/3 tsp baking powder to this recipe.).
2. Cut the margarine into cubes and work it into the flour with your fingers, until the mixture becomes like fine breadcrumbs.
3. Add the sugar and pineapple, then the beaten egg. Mix until you get a stiff dough, adding milk as necessary (you may not need all 3 tbsp).
4. Flour your work surface and roll the dough out. Cut into rounds.
5. Lightly grease a frying pan with some margarine and fry the cakes for a few minutes on each side, or until golden. Cool on a wire rack.
6. Dust with powdered sugar and serve.
Title: Espresso Shortbread Cookies
Ingredients:
- 1 1/2 butter
- 1 1/4 powdered sugar
- 1 vanilla
- 1/2 salt
- 4 Kahlua
- 3 flour
- 3 1/2
Instructions:
1. Preheat oven to 325.
2. In a large bowl, use a mixer to beat together butter and sugar until light and fluffy. Add vanilla, salt, espresso grounds and Kahlua.
3. Beat to combine. Add flour and mix until well blended.
4. Form dough into two 1-1/2 inch thick logs, cover with plastic wrap or wax paper and chill at least 2 hours or overnight.
5. Cut chilled dough into 1/4" thick slices and lay slightly apart on ungreased cookie sheets. Bake until cookies are browned on the bottom but not on the top, 15 - 20 minutes.
6. Transfer to a rack to cool.
Title: Lemon Cake
Ingredients:
- 175 caster sugar
- 175 lemon, juice and zest of
- 1 eggs
- 2 self-raising flour
- 175 milk
- 4 granulated sugar
- 2
Instructions:
1. Preheat oven to 180oC/gas 4.
2. Lightly grease a 900g(2lb) loaf tin and line with baking parchment.
3. Cream the margarine, sugar and lemon zest. Beat in the eggs. Fold in the flour and then the milk.
4. Spoon the mixture into tin. Bake for 35-40 mins, until firm to touch.
5. Meanwhile, add the granulated sugar to the lemon juice and heat until almost dissolved.
6. When the cake is baked and still hot, pierce the cake with a skewer and spoon the lemon juice mixture over. Allow to cool before removing from the tin.
Title: Country Jen's Anzac Biscuits (Cookies)
Ingredients:
- 2 boiling water
- 4 butter
- 2 golden syrup
- 1 baking soda
- 1 flour
- 2 baking powder
- 1 sugar
- 1 coconut
- 1 rolled oats
- 1 vanilla
Instructions:
1. Melt together the butter, golden syrup and water.
2. Put all dry ingredients in a bowl.
3. Pour over the melted mixture and add the vanilla.
4. Mix well.
5. Put on cold tray in teaspoonfuls and press down lightly with a fork.
6. Bake for 10 minutes at 350'F.
7. Remove from oven but leave on tray for 5mins approximately before removing to a wire rack to finish cooling.
Title: Easy Kahlua Cake
Ingredients:
- 1 vanilla
- 1 vanilla instant pudding mix
- 1 sour cream
- 1 eggs
- 4 Kahlua
- 1/2 brown sugar
- 1/3 pecans
- 1/3 real butter
- 1/2 Kahlua
- 2 powdered sugar
- 2
- 1/2
Instructions:
1. Cake: Preheat oven to 325.
2. Grease and lightly flour a bundt pan.
3. Mix all ingredients with electric mixer until well mixed.
4. Pour into prepared pan and bake for 1 hour.
5. Glaze: Combine all ingredients with a fork & mix well. Drizzle over completely cooled cake.
6. I like to warm servings in the microwave for about 20 seconds just before serving.
Title: Westward Look Resort's Strawberries Flambé
Ingredients:
- 1 fresh strawberries
- 4 unsalted butter
- 3/4 brown sugar
- 3/4 vanilla ice cream
- 1/2
- 1/4
- 3
Instructions:
1. Slowly melt unsalted butter and brown sugar, forming a glaze.
2. Slowly add orange juice, forming a smooth gel.
3. Place strawberries into mixture and warm thoroughly, making sure all strawberries are covered with glaze.
4. Add Galliano to the mixture and bring to simmer.
5. Pour Grand Marnier into ladle and heat over flame.
6. Ignite Grand Marnier and slowly pour flaming liquid over strawberries, producing a nice even flame. Keep pan moving.
7. Spoon contents over ice cream. Keep pan moving and mixture flaming through entire process.
Title: Almond Raspberry Chocolate Torte
Ingredients:
- 6 eggs
- 1/4 cream of tartar
- 1/2 sugar
- 1 vanilla
- 12 1/2 cake flour
- 2 baking powder
- 1 1/4 salt
- 1 fresh raspberry
- 1/4
- 4
- 2
- 1/3
- 1/2
- 1
Instructions:
1. Prepare 2 8 inch cake pan by greasing with butter apply wax paper to pan then butter again.
2. Preheat oven to 350 degrees.
3. Beat egg white and cream of tartar using clean, dry and oil free bowl and beaters till soft peaks form set aside.
4. Beat egg yolks, sugar and vanilla in a large mixing bowl tat high speed for 3 minutes. Beat in 3/4 of the can of almond filling and the almond liquor to the yolk mixture. Sift the sifted flour, baking powder and salt together; add to the yolk mixture and beat till just combined.
5. Gentle fold in the egg whites thoroughly into the batter.
6. Pour into the pans and bake for 20 minutes.
7. Cool 5 minutes and remove to a rack removing the wax paper.
8. Spread jam equally on the 2 cakes.
9. Cool completely.
10. Melt 3 ounces of chocolate with 2 tablespoons cream stir to mix in well.
11. Spread gently over the raspberry layers.
12. Beat whipping cream with chilled clan beaters till stiff peaks form.
13. Remove 1 cup whipped cream, adding the remaining almond filling to the 1 cup of cream.
14. Place the filling on the chocolate layer and freeze for 20 minutes.
15. Place the other layer chocolate side down on to the filling,.
16. Spread the remaining whipped cream on the sides and top of cake.
17. Coat the sides with the toasted almonds.
18. Make Chocolate curls by shaving the remaining chocolate with a vegetable peeler.
19. Top cake with curls or raspberries.
Title: Low-Fat Apple Cake
Ingredients:
- 1/4 margarine
- 2/3 brown sugar
- 1 1/2 buttermilk
- 1 all-purpose flour
- 1 whole wheat flour
- 1 baking soda
- 1 baking powder
- 1 cinnamon
- 1/2 salt
- 2 1/2 apples
- 1/4 brown sugar
- 2 cinnamon
- 2
Instructions:
1. In large bowl, combine margarine and sugar using electric mixer.
2. Beat in buttermilk .
3. Add flours, baking soda, baking powder, cinnamon, salt and apples and mix to combine. Spread evenly in lightly-greased Bundt pan or 8- or 9-inch-square baking pan.
4. Bake at 350 degrees for 40 to 45 minutes or until toothpick inserted in centre comes out clean.
Title: Classic Carrot Pudding
Ingredients:
- 1 carrot
- 4 eggs
- 4 brown sugar
- 1 clove
- 4 butter
- 1/4 cinnamon
Instructions:
1. Preheat the oven to 350 degrees.
2. put the butter in a small bowl to let it soften.
3. wash the carrots. Put them into a 2-quart saucepan and cover with water. Bring to a boil. Turn the heat to low and cook until the carrots are tender, about 30 minutes. Drain, cool and grate them into a 1-quart greased casserole dish.
4. beat the eggs with a fork until they are light yellow and foamy. Mix them with the carrots. Stir the sugar, cinnamon & cloves into the softened butter.
5. add the butter mixture to the carrots. Mix well. Bake for 1 hour, uncovered. Serve hot.
Title: Carrot Lovers' Spicy Carrot Pudding
Ingredients:
- 2 carrots
- 2 unsalted butter
- 8 milk
- 1/4 cinnamon sticks
- 2 1/2 cardamoms
- 2 clove
- 1 eggs
- 2 sugar
- 1/2 ginger
- 1/4 mint leaves
- 1/2
- 3 -5
Instructions:
1. Put butter and carrots in a bowl.
2. Cook on HIGH for 1 minute.
3. Trim the crust of the bread slices.
4. Soak the slices in milk.
5. Powder the dry spices together.
6. Beat the eggs and sugar well.
7. Add the bread slices and blend well until smooth.
8. Add all the spices and ginger.
9. Stir in the cooked carrots.
10. Cover.
11. Bake in a greased baking dish on HIGH for 5-6 minutes.
12. Serve, garnished with glazed cherries and mint leaves!
Title: Betsy's Carrot Cake
Ingredients:
- 2 sugar
- 2 all-purpose flour
- 2 baking soda
- 2 cinnamon
- 1 1/3 carrots
- 3 eggs
- 4 salt
- 1/2 margarine
- 1/8 cream cheese
- 8 vanilla
- 2 pecans
- 1
Instructions:
1. Sift dry ingredients together. In a separate bowl, beat eggs and oil, then add carrots and dry ingredients. Beat.
2. Bake at 325 for about 30 minutes in 3, 9 inch round pans.
3. Mix icing ingredients together and frost the cake.
Title: Almond-Lemon Tea Cake
Ingredients:
- 3/4 cake flour
- 1/2 baking powder
- 1/8 salt
- 5 eggs
- 1 vanilla extract
- 3/4 almond paste
- 1 sugar
- 1 unsalted butter
- 1 lemon zest
- 1 orange zest
- 3 lemon juice
- 3 sugar
- 3/4
Instructions:
1. Note: the key to making this cake batter smooth is incorporating the almond paste completely before the eggs are added; the success of the glaze—a pretty crystallized look and a proper set—requires 2 things, the glaze must be made just before it is brushed on the cake, and the cake must be warm from the oven so the sugar and juices can penetrate it properly and form crystals.
2. Position a rack in the lower third of the oven; preheat oven to 350°.
3. Lightly butter and flour an 8 ½ inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
4. Make the cake: sift together the flour, baking powder, and salt twice.
5. In a small bowl, combine the eggs and vanilla; whisk just to combine.
6. In the bowl of a stand mixer fitted with paddle attachment, beat the almond paste on low speed until it breaks up.
7. This can take up to a minute, depending on how soft and warm it is.
8. Slowly add the sugar in a steady stream, beating until incorporated.
9. If you add the sugar too quickly, the paste won’t break up as well.
10. Cut butter into 1 tablespoon pieces.
11. Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute.
12. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
13. Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
14. With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
15. Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds.
16. Add in the citrus zest and mix in with a wooden spoon.
17. Finally, add the flour mixture in batches, stirring after each addition until incorporated.
18. Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
19. Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
20. Meanwhile, stir together the lemon and orange juices and sugar in a small bowl.
21. Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
22. Brush the entire warm cake with the glaze, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don’t attempt to move it).
23. When the cake is cool, transfer it to a serving plate; serve at room temperature.
Title: Mexican Cocoa Torte
Ingredients:
- 1 sugar
- 1/2 cinnamon
- 1/4 shortening
- 1/3 heavy cream
- 1/2
- 1
- 2
Instructions:
1. Combine sugar, cocoa, cinnamon, shortening and coffee in small saucepan.
2. Cook over very low heat, stirring constantly, until smooth and creamy.
3. Cool to room temperature.
4. Place pie crust mix in medium mixing bowl and stir in 3/4 cup of the cocoa mixture, blending thoroughly.
5. Shape into smooth ball and chill 1 hour.
6. Divide dough into 4 pieces.
7. Line two cookie sheets with aluminum foil and mark two 8-inch circles on each.
8. Place balls of dough on foil and
9. press with fingers into marked circles.
10. Bake at 375 degrees for 10 to 12 minutes or until almost set.
11. Cool on cookie sheets.
12. Add remaining cocoa mixture to cream in small mixer bowl and beat until stiff.
13. Place one pastry round on serving plate then spread with a fourth of the whipped cream mixture.
14. Repeat layering with remaining three rounds and whipped cream mixture, ending with whipped cream.
15. Chill several hours.
16. Garnish with Mini Chips.
Title: Triple Chocolate Mocha Cake
Ingredients:
- 1 sugar
- 1 light brown sugar
- 1 3/4 flour
- 1 salt
- 1 baking soda
- 1 1/2 baking powder
- 1 1/2 cinnamon
- 1/2 eggs
- 2 chocolate milk
- 1 unsalted butter
- 3 vanilla
- 1/2 water
- 1 instant espresso powder
- 1
- 3
Instructions:
1. Butter 2 8" cake pans or muffin pans, etc, and coat evenly with cocoa powder (I began using my new silicone pans with this recipe and did not need to pre-treat my pans with butter or cocoa).
2. In large bowl mix together well first 8 ingredients with a wire whisk.
3. Add eggs, chocolate milk, hot fudge topping, butter and vanilla; beat on medium for 2 minutes.
4. In a small bowl, mix together hot water and instant espresso, stirring well to dissolve.
5. Add espresso carefully to cake mix and beat until mixed well, batter will seem thin.
6. Pour evenly into the prepared pans.
7. Bake in pre-heated oven at 350º for about 40 minutes or until toothpick comes out clean; it's a dense cake and won't rise as high as you might expect.
8. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
9. Frost or dust with powdered sugar as desired.
Title: Banana Pudding Squares
Ingredients:
- 20 margarine
- 3 Splenda sugar substitute
- 8 Cool Whip Free
- 1/2 bananas
- 8 nonfat milk
- 3
- 8
- 1/2
Instructions:
1. Mix wafers and margarine. Press firmly onto bottom of 13x9 dish.
2. Mix Neufchatel Cheese and powdered sugar/splenda with wooden spoon until well plended. Genlyl stir in 1 1/2 C of the whipped topping. Spoon mixture evenly onto crust; spread carefully. Cut bananas in half crosswise;cut each peice lengthwise in half. Arrange banana peices over Neufchatel Cheese mixture.
3. Pour Milk into large bowl. Add dry pudding mixes. Beat with wire wisk 2 minute Spoon over bananas. Spread with remaining whipped topping. You can also sprinkle with 1/2 square Bakers, semi-sweet Baking Chocolate, that has been grated.
4. Refrigerate at least 3 hours before serving.
Title: Blueberry Upside-Down Cake
Ingredients:
- 4 butter
- 3 light brown sugar
- 1/3 light brown sugar
- 1 1/2 blueberries
- 3/4 cake flour
- 1 baking powder
- 1/4 salt
- 1 egg
- 1/4 milk
Instructions:
1. Heat oven to 350°. Butter a 1-quart soufflé dish. Pour 2 tablespoons melted butter into the soufflé dish. Sprinkle 3 tablespoons brown sugar over butter. Scatter 1 cup blueberries over sugar. Set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and egg. Whisk milk into the egg mixture. Add flour mixture; whisk until batter is smooth.
4. Pour half the batter into soufflé dish. Sprinkle remaining 1/2 cup blueberries over batter. Spread remaining batter over blueberries. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes.
5. Immediately unmold cake, inverting it onto a serving dish. Serve warm with vanilla ice cream if desired.
Title: Chocolate Pudding +
Ingredients:
- 8 cream cheese
- 1/2 powdered sugar
- 1/4 cocoa powder
- 4 Cool Whip
- 4 milk
- 4 instant chocolate pudding mix
Instructions:
1. Combine first 3 ingredients in large bowl, & using electric mixer, CAREFULLY beat until moist & well blended.
2. Gently stir in Cool Whip, mixing completely.
3. In another large bowl, combine milk & pudding mix, & with whisk or electric mixer, beat until well blended.
4. Add chocolate pudding mixture to cream cheese mixture & beat or stir together until well blended.
5. Cover & refrigerate. Serve cold.
Title: Grilled Banana S'mores
Ingredients:
- 4 bananas
- 8 cinnamon graham crackers
- 1 miniature marshmallow
- 1/2
Instructions:
1. Spray a cold grill rack with nonstick cooking spray. Preheat grill to medium heat. Grill bananas, uncovered, 2 to 4 minutes on each side or until golden, slice into thin pieces.
2. Top one graham cracker half with marshmallows and chocolate pieces. Add sliced bananas and top with another graham cracker half. Repeat with remaining crackers and serve immediately.
Title: Chocolate Blinis
Ingredients:
- 2 flour
- 2 baking powder
- 2 eggs
- 4 sugar
- 4 cocoa powder
- 1 plain yogurt
Instructions:
1. Sift the flour and baking powder into a mixing bowl.
2. In another bowl, combine the eggs, sugar, cocoa powder and yogurt. Add seasoning to taste.
3. Combine the flour mixture and the yogurt mixture and mix well.
4. Leave the mixture to chill in the refrigerator for one hour.
5. Drop one tablespoon amounts of batter onto an oiled and heated non-stick skillet and cook for 1-2 minutes.
6. When small holes form on the surface of the blinis, turn them over and cook for another minute.
Title: Lime Cream
Ingredients:
- 1 gelatin
- 3 water
- 3 limes
- 1/4 sugar
- 2 water
- 2/3
Instructions:
1. Dissolve 1 envelope of gelatin in 3 Tbls of water for 5 minutes.
2. Rinse 1 lime under cold water, dry and finely grate the zest.
3. Squeeze the juice from the 3 limes, set aside.
4. Dissolve the sugar over low heat in 2/3 cup of water.
5. Add the gelatin to the sugared water.
6. Add the lime juice and 3/4 of the lime zest, stir and put into the refridgerator until the gelatin begins to set Whip the egg whites with a whisk until soft peaks form.
7. Beat the gelatin with an electic mixer at medium speed until it is creamy.
8. Gently fold in the egg whites, refrigerate for 15 minutes.
9. Beat the cream again and refrigerate for 3 hours.
10. When firm, garnish with the remaining lime zest and serve.
Title: Alouette Berries & Cream and Yogurt Parfait
Ingredients:
- 1 cheese
- 1 vanilla yogurt
- 12 almond granola
- 12 fresh raspberries
- mint leaf
Instructions:
1. Fold together the Alouette Berries & Cream and yogurt in a bowl.
2. Layer 1 tablespoons granola, 1 tablespoons cheese and yogurt mixture, and 1 tablespoons crushed raspberries in 4 parfait glasses.
3. Repeat layers two more times.
4. Garnish with raspberries and mint leaves.
Title: Simple Chinese Almond Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 flour
- 3 baking soda
- 1 salt
- 1/2 water
- 1/2
- 1
- 1/2
Instructions:
1. In a large bowl, cream together the butter and sugar.
2. Beat in the egg and extract.
3. Combine the flour, baking soda and salt together (I use a whisk) and then gradually add it to the creamed mixture.
4. Roll into 1-inch balls.
5. Place 2 inches apart on an ungreased cookie sheet.
6. Flatten with a fork. Press down 3-4 almond slices into the cookie (kind of on their side).
7. In a small bowl, beat egg white and water together.
8. Brush over cookies.
9. Bake at 325 degrees for 15 minutes or until edges and bottoms are lightly browned.
10. Cool for 2 minutes before removing to a wire rack to cool completely.
Title: Double Peanut Butter Cookies
Ingredients:
- 1 1/2 flour
- 1/2 granulated sugar
- 1/2 baking soda
- 1/4 salt
- 1/2 vegetable shortening
- 1/2 creamy peanut butter
- 1/4 light corn syrup
- 1 milk
Instructions:
1. Preheat oven to 350 degrees.
2. Sift together dry ingredients.
3. Cut in shortening and peanut butter until mixture resembles coarse meal.
4. Blend in syrup and milk.
5. Shape into 1 1/2 inch rolls, chill.
6. Slice to 1/8-1/4 inch thick.
7. Place half the clices on ungreased cookie sheet, spread each with 1/2 teaspoons peanut butter.
8. Cover with remaining slices, seal edges with a fork.
9. Bake for about 12 minutes.
10. Cool slightly and remove from sheets.
Title: Favorite Apricot Nectar Cake
Ingredients:
- 1 lemon gelatin
- 1 lemon zest
- 3/4 eggs
- 3/4 confectioners' sugar
- 1 fresh lemon juice
- 4
- 3/4
- 2
- 4
Instructions:
1. Preheat oven to 325. Lightly mist a 12 cup Bundt pan with vegetable oil spray, dust with flour. Shake out excess flour.
2. Place cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides of bowl again, if needed. The batter should look thick and smooth. Pour batter into prepared pan. Place pan in oven.
3. Bake cake until it is light brown and springs back when lightly pressed with your finger, 40-42 minutes. Remove pan from oven and place on wire rack to cool for 10 minutes.
4. Prepare glaze. Combine confectioners sugar, lemon juice, and apricot nectar in small saucepan and heat over medium-low heat, stirring, until sugar has dissolved, 3 to 4 minutes.
5. Run a long, sharp knife around the edge of the cake and invert it onto a platter. While the cake is still warm, poke holes in the top with a toothpick or wooden skewer. Spoon glaze onto cake so that it seeps down into the holes. Let the cake cool before slicing.
Title: Baillio’s Quick and Moist Pound Cake
Ingredients:
- 1 water
- 1/2 eggs
- 1
- 4
- 1
Instructions:
1. Mix all ingredients together, including the frosting.
2. Bake at 325° for 1 hour.
Title: Cherry Clafouti
Ingredients:
- 1 sweet butter
- 2 all-purpose flour
- 1/2 eggs
- 1 milk
- 2
Instructions:
1. Preheat the oven to 400°F Grease a cake pan with butter. Sift the flour into a mound in a bowl, make a well in the center, add the eggs, sugar and milk and mix well until smooth.
2. Pour the mixture into the prepared pan so the it is two-thirds full. Sprinkle the cherries on top and bake for 40 minutes.
3. Sprinkle with vanilla sugar before serving.
Title: Surprise Nut Cake
Ingredients:
- 2 sugar
- 1 eggs
- 3 buttermilk
- 1 prune
- 1 flour
- 2 baking soda
- 1 salt
- 1/2 ground cinnamon
- 1 ground cloves
- 1 ground nutmeg
- 1 vanilla extract
- 1 pecans
- 1 sugar
- 1 buttermilk
- 1/2 light corn syrup
- 1 baking soda
- 1/4 salt
- 1/4 vanilla extract
- 1 butter
- 1
Instructions:
1. Cake:.
2. Preheat oven to 325 Degrees.
3. Mix sugar and oil together in mixing bowl of electric mixer.
4. Add eggs and mix well.
5. Add buttermilk and chopped prunes, mixing well.
6. Sift together flour, baking soda, salt, cinnamon, cloves and nutmeg.
7. Stir dry ingredients into sugar mixture then add vanilla extract and pecans.
8. Mix well.
9. Pour into a well greased 12 cup Bundt pan.
10. Bake for 70 minutes.
11. Remove from oven and while hot pour Buttermilk Glaze over cake.
12. Glaze:.
13. In heavy saucepan combine all ingredients. Bring to a boil over low heat and cook 4 to 5 minutes, stirring often.