lumicero/recipes-ing2inst huggingface dataset:
Title: Tres Leches
Ingredients:
- 1 sugar
- 5 eggs
- 1/3 milk
- 1/2 vanilla extract
- 1 all-purpose flour
- 1 1/2 baking powder
- 1/2 cream of tartar
- 1 evaporated milk
- 1 sweetened condensed milk
- 1 heavy cream
- 1 vanilla extract
- 1 dark rum
Instructions:
1. METHOD:
2. Preheat oven to 350°F Generously butter a 13 x 9-inch baking dish or a 10”cake pan.
3. CAKE: Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder. Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish. Bake the cake until it feels firm and an inserted toothpick comes out clean, about 30-45 minutes. Let the cake cool completely in baking dish. Pierce the cake all over with a fork, taking care to not tear it up.
4. MILK SYRUP: Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.
5. When ready to serve, cut a slice and plate it.
6. Top with a dollop of freshly whipped cream or a side of ice cream, dust cake with fresh cocoa powder and place a slice or two of fresh mango, caramelized banana, berries, kiwi and mandarin oranges, or whatever fruit you prefer on the side.
Title: Summertime Peach & Raspberry Crisp: Easy, Fast, Delicious!
Ingredients:
- 5 red raspberries
- 1 white sugar
- 2 brown sugar
- 2 ground nutmeg
- 1/2 ground cinnamon
- 1/2 all-purpose flour
- 1 rolled oats
- 3/4 brown sugar
- 3/4 all-purpose flour
- 1/3 pecans
- 4 ground ginger
- 3 allspice
- 1/4 kosher salt
- 1/4 butter
- 1 buttermilk
- 1/4
Instructions:
1. Filling:.
2. Preheat oven to 350 degrees.
3. Spray an 8 x 1 1/2-inch baking dish with no-stick cooking spray.
4. Place the peach slices and raspberries in the baking dish.
5. In a small bowl, blend together the sugars, nutmeg, cinnamon, and flour. Sprinkle the sugar mixture over the peaches; toss until coated.
6. Topping:.
7. In a small bowl, combine the oats, brown sugar, flour, pecans, cereal, ginger, allspice, and salt.
8. Drizzle the buttermilk over the oat mixture; cut in the butter until it resembles coarse crumbs. Sprinkle the crumbs over the filling.
9. Bake for 30 to 35 minutes or until the topping is a golden brown.
10. Serve with whipped topping or vanilla ice cream and a dark-roasted coffee.
Title: Bobby Flay's Southwestern Style Blue Corn Biscotti
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/4 granulated sugar
- 1/2 baking powder
- 3 salt
- 1 1/2 unsalted butter
- 1/2 eggs
- 8 anisette
- 2 pecans
- 2 pistachios
- 1/2
Instructions:
1. Preheat the oven to 375°F Line a baking sheet with parchment paper. Assemble your ingredients.
2. In the bowl of an electric mixer, whisk together the flour, sugar, blue and yellow cornmeal, baking powder, and salt.
3. With the mixer set at its lowest speed, add the butter to the dry ingredients, a little at a time, beating until the mixture resembles coarse meal. Beat in the eggs, one at a time. Stir the liqueur into the dough until incorporated. Stir in the nuts until the dough is thoroughly blended and holds together in a ball.
4. Transfer the dough to the baking sheet and gently press to form a log measuring approximately 3 inches wide, 1 1/2 inches high, and 10 inches long. Bake for about 25 minutes, or until lightly browned. Remove from the oven and allow to rest for at least 2 hours or for as long as 8 hours.
5. Before second baking, reheat the oven to 350°F.
6. Using a serrated knife, carefully cut the log crosswise into 1/3-inch thick slices. Lay the slices on the same parchment paper-lined baking sheet and bake for 8 to 10 minutes or until lightly browned around the edges but still slightly soft in the middle. For more even baking, turn the biscotti over after 4 minutes. Remove from the oven and cool on the baking sheet.
7. Note: Time does not include resting time of at least 2 hours.
Title: Too Easy Cake
Ingredients:
- 125 baking chocolate
- 1 instant coffee
- 125 butter
- 3/4 sugar
- 3/4 milk
- 180 self raising flour
- 2 Amaretto
- 2 eggs
- 1/2 salt
Instructions:
1. Melt the butter and the chocolate and coffee and leave to cool slightly. (If you use cocoa powder instead of cooking chocolate, you may increase sugar to 1 cup).
2. Beat the sugar and the chocolate mixture.
3. Add the milk (room temperature).
4. Add the eggs.
5. Sift together the dry ingredients and add to the mix.
6. Add the amaretto.
7. Preheat oven to 165°C.
8. Line the baking tin - i use a loaf pan.
9. Bake in center of the oven for about 45 minutes, or another 5 mins if needed. Do not over bake.
10. Remove from pan and cool.
11. Add preferred icing. I use prepacked chocolate glaze.
Title: Rum Ring Cake
Ingredients:
- 2 flour
- 1 sugar
- 4 baking powder
- 1/4 salt
- 1/2 milk
- 1/4 butter
- 1 vanilla
- 4 eggs
- 1 sugar
- 1 water
- 1/4 rum
- 1/2
- 2
Instructions:
1. Heat oven to 350-degrees.
2. Generously grease 12-cup Bundt pan or 8-cup ring mold.
3. In large bowl, combine all cake ingredients; beat at low speed until moistened.
4. Beat 2 more minutes at medium speed.
5. Pour into greased pan.
6. Bake at 350-degrees for 30-40 minutes or until toopick inserted in center comes out clean.
7. Meanwhile, in medium saucepan, combine 1 cup sugar and water.
8. Bring to a boil, stirring constantly until sugar dissolves.
9. Remove from heat; stir in rum/oj.
10. Cool slightly.
11. Using long-tined fork, pierce hot cake in pan at 1-inch intervals; immediately pour syrup over cake.
12. Cook cake in pan 15 minutes.
13. Invert onto serving plate.
14. Cool 1 hour or until completely cooled.
15. In small saucepan, heat apricot preserves.
16. Press preserves through strainer into bowl to remove large apricot pieces.
17. Drizzle glaze over cooled cake.
18. Just before serving, fill center of cake with cut-up fruit.
Title: Turkey Hill Oreo Dirt Salad Dessert
Ingredients:
- 1 vanilla ice cream
- 1 milk
- 1/2 instant pistachio pudding mix
- 2 sugar
- 1 vanilla
- 1/4
- 1/2
Instructions:
1. DIRT: Crumble Oreo cookies (not too fine).
2. Line a 9 x 13 inch baking dish with half of the cookies and place in freezer while preparing remaining ingredients.
3. PUDDING: Mix with mixer: milk, softened ice cream and pudding.
4. Put in the refrigerator for 15 minutes.
5. WHIPPED CREAM: Meanwhile, whip the whipping cream, adding sugar and vanilla.
6. ASSEMBLY: Spread the pudding mix on top of the cookie mixture in baking dish.
7. Spread on the whipped cream, then top with remaining cookie crumbs.
8. Keep refrigerated.
Title: Tiramisu - Cook's Illustrated
Ingredients:
- 2 1/2 strong black coffee
- 1 1/2 instant espresso powder
- 9 instant coffee
- 6 dark rum
- 2/3 sugar
- 1/4 table salt
- 1 1/2 mascarpone cheese
- 3/4 heavy cream
- 14 ladyfingers
- 3 1/2 bittersweet chocolate
- 1/4
Instructions:
1. Combine coffee, espresso powder and 5 tbsp rum in a wide bowl. Stir until espresso dissolves. Set aside.
2. Using a whisk, hand mixer, or stand mixer with whisk attachment, beat egg yolks on low just until smooth. Add sugar and salt and beat at medium speed until pale yellow and thick, 1 1/2 to 2 minutes. Add remaining 4 tbsp rum and beat until combined, 20-30 seconds. Add mascarpone and beat on medium speed until no lumps remain, 45-60 seconds. Transfer to a large bowl.
3. In same work bowl (no need to clean), whisk cream on medium until frothy, about 1 minutes. Turn up to high and whip to stiff peaks, 1-2 minutes more. Fold 1/3 of whipped cream into eggs to lighten, then fold in remaining whipped cream gently to preserve the air.
4. Drop ladyfingers one at a time into coffee mixture. Quickly roll over, then transfer to a 13x9x2 pan. (Do not submerge the ladyfingers in the coffee; they should remain in the liquid no more than about 2 seconds total.) Continue until the pan is filled with a single layer of dipped cookies, breaking or trimming cookies to make them fit.
5. Spread half the cream mixture over the cookies, filling the pan out to the corners. Put 2 tbsp cocoa in a fine-mesh sieve and sift over the entire surface.
6. Repeat dipping and arranging ladyfingers to create a second full layer. Spread remaining cream over the ladyfingers, then sift remaining cocoa over the top. Clean edges of dish with dry paper towel, then cover with plastic. Refrigerate 6-24 hours before serving. Sprinkle with grated chocolate before serving, if using.
Title: Coconut Snowball Cake
Ingredients:
- 1 eggs
- 1/4 sour cream
- 3 cream of coconut
- 1 white chocolate
- 1 confectioners' sugar
- 6 evaporated milk
- 4 coconut
- 8
- 1 1/2
Instructions:
1. Heat oven to 350 degrees F.
2. Mix together the oil, cakemix, and all the cake ingredients, beat until smooth Pour into a well greased oven proof BOWL (2 quart size).
3. Bake 45 minutes or until a toothpick inserted in the center comes out clean, allow to cool in the bowl for 15 minutes Remove from bowl& allow to cool completely on a rack before frosting.
4. Frosting: Melt the chocolate in the top of a double boiler over simmering water.
5. Remove from heat and pour into a bowl add confectioners sugar and evaporated milk Beat until smooth.
6. Place the cake on a serving platter, spread frosting over the rounded cake.
7. Sprinkle heavily with coconut.
Title: The Best Frosting I've Ever Had
Ingredients:
- 1 milk
- 5 flour
- 1 vanilla
- 1 butter
- 1 granulated sugar
Instructions:
1. Bake your favorite chocolate cake (or whatever you want to frost!) and let it cool.
2. In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.
3. While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.
4. Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake. Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.
Title: Fruited Bread Pudding
Ingredients:
- 4 green apples
- 2 dates
- 1/3 golden raisin
- 1/3 milk
- 1/3 cornstarch
- 2 cinnamon
- 1/3 nutmeg
- 1 salt
- 1/2 milk
- 1/8 cornstarch
- 1/4 salt
- 1 vanilla
- 1/3
- 1
- 1/8
- 2
Instructions:
1. Preheat the oven to 350 degrees.
2. Place the whole-grain bread cubes in a large bowl and add the grated apple, dried fruits, milk, Sucanat, cornstarch, cinnamon, nutmeg, and salt.
3. Mix well, then spoon into a 9x9-inch baking dish.
4. Cover with foil and bake for 40 minutes.
5. Remove from the oven and discard the foil.
6. To prepare the sweet milk sauce, mix the milk, Sucanat, cornstarch, and salt in a saucepan and heat, stirring constantly, until thickened. Stir in th vanilla and pour over the pudding before serving.
Title: Gluten Free, Low Fat, Spiced Carrot Cake
Ingredients:
- 1 1/2 canola oil cooking spray
- 1/4 carrots
- 2 1/2 crystallized ginger
- 1 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1 ground allspice
- 1/2 ground cloves
- 1/2 salt
- 1 1/3 granulated sugar
- 1/4 light brown sugar
- 3 eggs
- 2 applesauce
- 3/4 yogurt
- 1 canola oil
Instructions:
1. Preheat oven to 350°F.
2. Spray (2) 9 inches round cake pans with cooking spray. Line bottoms and sides with parchment paper cut to fit pans (the better the fit, the easier the turn out).
3. In a bowl, combine carrots and ginger, and dust with 1/2 cup flour. Toss with fingers, making sure that all pieces are coated with flour. Retain excess flour; do not discard.
4. Sift all dry ingredients together.
5. On low speed, using hand mixer or stand mixer, mix all wet ingredients together in a large bowl.
6. Add dry ingredients to wet ingredients in mixer bowl. Mix on medium speed until incorporated.
7. Add carrot, ginger and flour mixture to batter. Mix on low speed just until incorporated.
8. Pour half the batter into each prepared cake pan, and bake in middle of pre-heated oven for 45 minutes, rotating pans half way through baking time.
9. Check for doneness by inserting a toothpick. Add time if necessary. When toothpick comes out dry, remove pans from oven and allow to cool 10 minutes.
10. Turn cakes out onto baking racks, and allow to cool completely before frosting.
11. Frost cakes if desired. For fat-free cream cheese frosting, combine (2) 8 oz. packages fat-free cream cheese with 1 1/2 teaspoons pure vanilla extract, 1 cup sifted confectioner's sugar and 2-3 tablespoons milk. Mix on medium speed until smooth and fluffy.
Title: Baklawa (Lebanese Version of Baklava)
Ingredients:
- 2 phyllo dough
- 2 walnuts
- 3/4 sugar
- 2 butter
- 2 1/2 sugar
- 3 water
- 2 lemon juice
- 2
Instructions:
1. Unwrap and carefully unfold thawed phyllo dough; cover with plastic wrap or wax paper and a damp cloth to keep the dough from drying out.
2. FOR THE FILLING -- Grind the walnuts coarsely, mix with sugar and orange blossom water until well blended. Butter a 12 x 16 inch baking pan. Render the butter.
3. FOR THE ASSEMBLY -- Layer one package of the phyllo sheets in the pan, buttering generously between each sheet with a pastry brush or cloth dipped in butter. Mix 2-3 tablespoons of water with the walnut mixture and put over the top of the last sheet, making sure to keep the layer of walnuts level.
4. Repeat the same procedure with the second package of dough, buttering generously between each sheet, and butter the top. Cut into diamonds, dipping the knife into hot water as you go for easier cutting. Pour over any remaining butter.
5. Bake at 350 degrees for 45 minutes to 1 hour (depending on your oven) or until bottom is done and top is golden brown. If top does not brown nicely, put the baklawa under the broiler for a few seconds, watching constantly, as it will burn very quickly.
6. FOR THE SYRUP -- Mix sugar and water together and bring to a boil. Boil about 15-20 minutes. Remove syrup from heat, add lemon juice and orange blossom water. Stir and let cool.
7. SHORTCUT -- Butter pan and place one whole package of phyllo dough in pan, butter top, and add nut filling. Place second package of phyllo dough over nuts and butter the top. Cut into diamonds and pour all the rendered butter into the pan, making sure it settles into all the cuts and around edges. Bake as directed above.
Title: Banana Cake
Ingredients:
- 1/2 margarine
- 3/4 white sugar
- 2 eggs
- 3 bananas
- 1 1/2 self raising flour
- 1 salt
- 2 milk
- 1 bicarbonate of soda
Instructions:
1. Cream sugar and margarine then beat in eggs one at a time beating well.
2. Beat in banana.
3. Sift in flour and salt.
4. Dissolve carb soda in milk and add into bowl and mix until all is combined.
5. Pour into a well greased tin and bake in the oven at 180 degrees for about 25-30 minutes or until cooked through.
6. TIP: If you like your cake extra moist like I do add a little bit more milk to the batter before pouring into the tin.
Title: Banana-Oatmeal-Chocolate Chip Cookies
Ingredients:
- 1 old fashioned oats
- 3/4 baking powder
- 1/2 baking soda
- 1/3 salt
- 1/2 raw sugar
- 1/2 canola oil
- 1/3 soymilk
- 1/3 vanilla extract
- 1/2 banana
- 1/2 walnuts
- 1/4 semisweet vegan chocolate chips
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Combine first 6 ingredients in a bowl. Whisk together oil, soy milk and vanilla in a separate bowl. Add wet mixture to dry ingredients; stir to combine. Fold in banana, walnuts and chocolate chips.
3. Line a baking sheet with parchment paper. Scoop dough onto pan with a small ice-cream scoop. Bake 25 minutes or until golden brown, turning baking sheet halfway through. Let cool on a wire rack.
4. NOTE: Use this cookie base (minus the last 3 ingredients) as a blank canvas for other flavor variations. So instead of bananas, walnuts and chocolate chips, try one of the following: raisins and a pinch of cinnamon, dried blueberries with raw sugar sprinkled on cookies, dried cranberries and 1/2 teaspoon orange extract or slivered almonds and 1/2 teaspoon almond extract.
Title: Tiramisu
Ingredients:
- 4 eggs
- 1 flour
- 1/2 baking powder
- 2 sugar
- 1/2 sugar
- 2 eggs
- 1/3 sugar
- 250 mascarpone cheese
- 1 heavy whipping cream
- 3 -6 dark chocolate
- 2 -3 heavy whipping cream
- 4 Baileys Irish Cream
- 4 Kahlua
- 4
Instructions:
1. For cake layres preheat oven to 400. Whip 4 egg whites till firm peaks form. Add 2 Tbsps. sugar and beat till glossy.
2. Add 1/2 Cup sugar to 4 egg yolks and beat till pale.
3. Fold 1/2 of egg white mixture into the yolks.
4. Sift 1/2 teaspoons baking powder into flour and fold in egg yolk mixture.
5. Fold in remainig egg whites. Do not over mix.
6. Pour batter onto flat cooky sheets or pans into two round pancake like layres just slightly larger than the intended diameter of the cake (aprox 10").
7. Bake 8-9 mins at 400 degrees.
8. In a seperate mixing bowl Add 1/3 Cup sugar to 2 egg yolks and beat till pale.
9. Add Marscapone and beat till smooth.
10. In seperate mixing bowl beat 1 Cup heavy whiping cream till firm and fold gently into yolk mixture.
11. In a clean bowl with a clean wisk or mixer beat remaining 2 egg whites until firm peaks form. Add 1 tablespoons sugar and beat till glossy. Fold gently into yolk mixture. Moderate swirling is acceptable (do not over mix).
12. In measuring cup combine Irish Cream, Kahlua and 4 oz whipping cream.
13. Layre cake as follows from bottom to top. Place one layre of cake on bottom inverted so spongy side is facing up. Trim off 1/4" of crust from edges. Use fork to make several holes to the bottom. Pour half of irish cream mixture into cake. Cover with grated chocolate. Spread 1/2 of cream mixture on top of cake. Sprinkle with finely crushed oreo cookies. Add 2nd cake layre and duplicate steps for the first layre. Cover with grated chocolate. Spread remaining 1/2 of cream mixture on top of cake. Sprinkle with finely crushed oreo cookies and grated chocolate. Place in refrigerator for at least 6 hours before serving. Tiramisu is best if left overnight in refirgerator before serving to allow cake layres to "set" properly.
Title: Mush
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 boiling water
- 1 frozen strawberries
- 1 crushed pineapple
- 3 bananas
- 1 sour cream
Instructions:
1. In a bowl, combine jello crystals and boiling water.
2. In another bowl, combine strawberries, pineapple and bananas, reserve 1/2 for topping.
3. Combine 1/2 of fruit mixture with the jello and pour into an 8x8 dish; chill until firm.
4. Spread sour cream over top.
5. Top sour cream with remaining reserved strawberries, pineapple and bananas combination.
6. Chill until firm.
Title: High-Protein Brown Rice Pudding
Ingredients:
- 1/4 sugar
- 2 nonfat milk
- 1/4 salt
- 1 egg
- 3 lemon zest
- 2 cooked brown rice
- 2
- 1
Instructions:
1. Combine sugar or Splenda with the milk and salt in a saucepan over medium-high heat; bring to a simmer and then reduce heat to low.
2. Place eggs or egg substitute in a bowl and add 1/2 cup of the warmed milk mixture to the eggs; beat to combine. Pour egg mixture slowly into the milk on the stove and stir constantly until the mixture is the consistency of pancake batter, approximately 8-10 minutes. Remove from heat, strain through a sieve to remove any "scrambled egg" bits that may have formed, then whisk in the protein powder.
3. Stir in the zest and rice, and cook for about 5 minutes to warm through. Remove from the heat and divide evenly among four bowls. Makes four 1 1/2 cup portions.
4. Tips: Make sure the rice is pretty soft when it is cooked; I usually make my rice a little al dente (firm) and for rice pudding it didn't work . Good flavor, weird texture. The pudding tastes best topped with 1/2 cup of fruit such as blueberries, strawberries, bananas -- get creative!
Title: Raspberry, White Chocolate & Mascarpone Trifle
Ingredients:
- 1/2 water
- 3 lemon, zest of
- 1 amaretto liqueur
- 1/4 mascarpone
- 6 eggs
- 1/3 white chocolate
- 2 Savoiardi cookies
- 8 fresh raspberries
- 20
- 2
- 1/3
Instructions:
1. Combine sugar, water and lemon zest in a pan, and continuously stirring, bring to the boil.
2. Reduce heat and let simmer for 10 minutes.
3. Remove from heat, add amaretto liqueur, and set aside to cool.
4. With an electric mixer, beat together the mascarpone, extra sugar and egg yolks,- be careful not to over-mix or otherwise the mascarpone will <U+0093>yellow<U+0094> and become grainy.
5. In an absolutely clean and dry bowl with clean and dry beaters, beat the egg whites until soft peaks form.
6. Gently fold through the mascarpone mixture along with the grated chocolate.
7. Dip half the quantity of biscuits, one at a time and quickly, into the cooled sugar syrup <U+0096> if dipped too long they will become mushy!
8. Line the base of an 8<U+0094> x 11<U+0094> (20cm x 26cm) serving dish with the biscuits.
9. Top with half the mascarpone mixture.
10. Sprinkle the raspberries over the mascarpone mixture.
11. Top with another layer of the biscuits dipped in the sugar syrup, then finish with the remaining mascarpone.
12. Sprinkle the almonds over the top and refrigerate for 4 hours or overnight.
Title: Peach Crumble
Ingredients:
- 2 sugar
- 2 flour
- 1/3 oats
- 1/4 sugar
- 1 cinnamon
- 1/4 butter
- 1/4
Instructions:
1. Preheat oven to 375°F.
2. Drain peaches, reserve juice.
3. Put peaches in 8 x 8 (square) baking pan, sprinkle with 1 tsp sugar.
4. In a bowl, combine flour, oats, 1 tbsp sugar and cinnamon.
5. Cut in butter, top peaches with crumble, sprinkle with 1 tsp sugar.
6. For a softer, sweeter crumble, drizzle over some of reserved peach juice before baking.
7. Bake 30-40 minutes, or to desired crispness, serve warm.
Title: My Favorite Apple Crisp
Ingredients:
- 10 -12 apples
- 1/2 margarine
- 1/2 white sugar
- 1 1/2 brown sugar
- 1/2 rolled oats
- 1 flour
- 1/4 cinnamon
- nutmeg
Instructions:
1. Peel and cut apples to desired thickness. Put in casserole.
2. Add 1/8 cup water.
3. Sprinkle with white sugar and cinnamon on top.
4. Combine remaining ingredients, pack over apples.
5. Bake at 350°F for 45 minutes.
Title: Lemon Pudding Cake W Mixed Berries and Powdered Sugar Glaze
Ingredients:
- 1/2 - 1 instant lemon pudding mix
- 18 1/4 Jello Instant Vanilla Pudding Mix
- 1 eggs
- 1 1/2 canola oil
- 4 water
- 1/2 frozen mixed berries
- 1/2 powdered sugar
- 1/2 milk
- 3
- 1
- 3
Instructions:
1. Pre-heat oven to 325 degrees. Grease and flour a 12 cup bundt pan.
2. Pour sliced almonds in the bottom of the bundt pan.
3. Combine all cake ingredients, except for berries, in a large mixing bowl. Blend, with mixer on medium, for 2 minutes.
4. Fold in thawed berries.
5. Pour mixture into bundt pan over the almonds.
6. Bake for 1 hour at 325 degrees. Remove from oven and cool for 5-10 minutes. Invert onto cake plate.
7. For glaze, combine powdered sugar and milk, using more or less milk to get to desired consistency. Drizzle over cooled cake.