lumicero/recipes-ing2inst huggingface dataset:
Title: The Watergate Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 applesauce
- 1 ginger ale
- 1 eggs
- 3 instant pistachio pudding mix
- 1 milk
- 1 1/2
- 1
- 1/2
Instructions:
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13- by 9- inch pan with vegetable oil spray. Set the pan aside.
2. Place the cake mix, pudding mix, oil (or applesauce), ginger ale, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, 30 minutes.
4. Meanwhile, prepare the frosting: Whisk together the pudding mix and milk in a large mixing bowl. It should thicken up (but not set) in 2 to 3 minutes. Then, gently fold in the whipped topping. Spread the frosting over the top of the cake.
5. Sprinkle the crushed chocolate wafers and toasted almonds over the top of the cake. Slice and serve.
6. NOTE: Store this cake, lightly covered with wax paper, in the refrigerator for up to 1 week (if it lasts that long).
Title: Apple Rollups
Ingredients:
- 2 cooking apples
- 1 sugar
- 1/2 ground cinnamon
- 1/2 ground allspice
- 1/8 butter
- 1/2
- 2
Instructions:
1. Cut each apple into 8 wedges.
2. Separate crescent rolls into 4 rectangles, roll to 1/8 thickness on a lightly floured surface.
3. Cut each tectangle into 4 portions (this will give you 16 squares).
4. Place one apple wedge on each crescent roll portion.
5. Roll up, and place in a baking dish.
6. Combine sugar, cinnamon and allspice.
7. Sprinkle over apple rollups.
8. Pour juice over rollups and dot with butter.
9. Bake at 400 degrees for 20 minutes or until rollups are browned.
10. Serve hot with ice cream.
Title: Frozen White Chocolate Mousse
Ingredients:
- 6 eggs
- 300 white chocolate
- 180 caster sugar
- 1 vanilla
- 3 orange flower water
- 3 Cointreau liqueur
Instructions:
1. To melt the chocolate, grate or break into small chunks and place in a heat proof bowl over hot, but not simmering water, stirring regularly.
2. In a large bowl, beat the egg yolks until pale and creamy, then beat in the warm chocolate working continuously so it doesn't set.
3. Whisk the cream until soft peaks form and fold into chocolate mixture.
4. Whisk the egg whites with the sugar until soft peaks form.
5. Fold into the mixture with the optional flavours until just combined and freeze for four hours.
Title: Pumpkin-Walnut Praline Bars
Ingredients:
- 1 1/2 white flour
- 1 1/2 sugar
- 1/2 salt
- 4 unsalted butter
- 1/4 eggs
- 3 light brown sugar
- 2/3 cinnamon
- 1 pumpkin pie spice
- 1 solid pack pumpkin
- 1 evaporated milk
- 1/2 walnuts
- 1 white flour
- 1/4 light brown sugar
- 1/2 unsalted butter
- 4
Instructions:
1. Make the Pastry:
2. In food processor, combine the flour with the sugar and salt. Add the pieces of cold butter and pulse until they resemble small peas. Add the ice water and pulse just until the dough is slightly moistened. Turn the dough out onto a lightly floured work surface and knead it serveral times, until it comes together. Flatten the dough into a flat circle, wrap it in plastic and refrigerate until chilled, about 30 minutes.
3. Preheat oven to 350*F. Butter a 9"x13" glass baking dish. On a lightly floured work surface, roll out the pastry to an 11"x15" rectangle, about 1/8" thick. Trim the pastry to a 10"x14" rectangle. Roll the pastry around the rolling pin and carefully unroll it in prepared baking dish, easing it into the corners. Line the pastry with aluminum foil and fill with dried beans. Bake the pastry for 20 minutes, or until it is lightly browned and just set. Remove the foil and beans. Bake for 8 to 10 minutes longer, until the pastry is cooked through but not browned.
4. Make the filling:
5. In a medium bowl, whisk the eggs with the light brown sugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk until smooth. Whisk in evaporated milk until the filling is blended. Pour the filling into the prebaked crust and smooth the surface. Bake for about 20 minutes, until the filling is set around the edges but very wiggly in the center.
6. Make the Topping:
7. In a medium bowl, toss the walnuts with the flour and brown sugar. Add the butter and stir until combined. Drop tablespoons of the topping onto the partially baked pumpkin layer. Bake about 20 minutes longer, until the topping is sizzling and golden and the pumpkin filling is just barely wiggly in the center. Let it cool completely, and cut into 16 bars. Enjoy!
8. Note: the bars can be refrigerated up to 3 days.
Title: Danish Cheese Pockets
Ingredients:
- 1 cream cheese
- 8 sugar
- 3 vanilla extract
- 1 egg
- 1/2 salt
- 1 confectioners' sugar
- 1 water
- 1/2 vanilla extract
- 3/4
- 1
- 1/2
Instructions:
1. Combine cream cheese, sugar, egg yolk and vanilla.
2. Beat together with a small spatula.
3. Place dough on a floured surface and lightly sprinkle flour over it.
4. Using a rolling pin, press the dough in firm, parallel strokes to soften it.
5. Flour the surface and the dough again if necessary.
6. Roll dough out to a 12" x 17" rectangle.
7. Slide dough onto a cookie sheet and refrigerate until firm, about 10 minutes.
8. Cut a 1-inch wide strip of dough from one of the narrow sides, and set it aside.
9. Cut remaining dough into 12 4-inch squares.
10. Leave squares in place and drop a heaping teaspoon of filling in the center of each square.
11. Fold the four corners of each square in to meet in the center over the filling, overlapping only about 1/4 inch.
12. Place on a baking sheet lined with parchment paper or foil.
13. Cut reserved pastry into 12 1-inch squares.
14. Beat the egg and salt together and brush a little in the center of each pastry.
15. Top with a square of the reserved dough.
16. Cover and let rise until just starting to puff, about 20-30 minutes.
17. Preheat oven to 400°F.
18. Brush pastry all over with egg wash.
19. Sprinkle with almonds.
20. Bake until pastry is deep golden and filling is set, about 20 minutes.
21. Cool on rack.
22. Combine icing ingredients in a small saucepan and stir to mix.
23. Cook over low heat until just lukewarm.
24. Drizzle icing over pastry and let set.
Title: Mounds of Protein Pudding
Ingredients:
- 1/8 brown rice
- 1/2 water
- 3 eggs
- 1/4 honey
- 3 butter
- 3 flour
- 2 vanilla
- 1 salt
- 1/4 buttermilk
- 3/4 coconut milk
- 3/4 coconut
- 1/4
Instructions:
1. In a saucepan with a tightly fitting lid, combine the rice and water.
2. Bring to a boil, cover and reduce heat.
3. Simmer for 40 minutes until tender but with a little bite.
4. Drain if necessary.
5. In a large bowl, beat eggs and honey until light yellow and fluffy.
6. Add melted butter, vanilla, cocoa, salt and flour.
7. While still mixing, slowly add add buttermilk and coconut milk.
8. Put mung beans, cooked rice and coconut (if desired) in a deep ovenproof casserole.
9. Pour cocoa mixture over the beans and rice and mix well.
10. Bake at 350 degrees for 1 hour.
11. Serve warm or cold.
Title: Praline Pudding Cake
Ingredients:
- 3/4 brown sugar
- 1 1/4 all-purpose flour
- 1 all-purpose flour
- 3/4 granulated sugar
- 1/3 pecans
- 1 baking powder
- 1/4 salt
- 1/2 low-fat milk
- 2 butter
- 1 1/2 margarine
- 1 3/4 vanilla
- boiling water
- pecans
Instructions:
1. Preheat oven to 350 degrees.
2. Combine brown sugar and 1 tablespoon flour in a bowl, mix and set aside. Combine 1 1/4 cups flour with the granulated sugar, pecans, baking powder and salt in a bowl, make well in the center.
3. Combine milk, margarine, and vanilla and add to flour mixture, stir until moist. Spread batter into an 8 inch square baking pan, sprinkle top with brown sugar mixture. Pour boiling water over batter, do not stir.
4. Bake at 350 for 35 minutes or until pudding is bubbly and cake springs back when lightly touched in center.
5. Serve warm with whipped cream topping.
6. Garnish with pecans if desired.
7. I made this cake this past weekend, it is not too heavy as I got it from Cooking Light Magazine.
Title: Caramel Frosting
Ingredients:
- 1 1/2 brown sugar
- 3/4 margarine
- 1/2 milk
- 3 confectioners' sugar
Instructions:
1. Bring brown sugar, margarine, and milk to a boil and boil for 2 minutes.
2. Cool for 30 minutes.
3. Add confectioners sugar and beat until smooth.
4. Spread on cake.
5. This makes enough frosting for a large cake.
Title: Lemon Squares
Ingredients:
- 125 butter
- 40 icing sugar
- 150 flour
- 4 eggs
- 220 granulated sugar
- 35 flour
- 1 lemon zest
- 125 fresh lemon juice
Instructions:
1. Preheat oven to 180 C (350F). Grease 23cm (9inch) square cake pan; line base and sides of pan with baking paper.
2. For crust beat butter and icing sugar in a bowl with electric mixer until smooth add flour mix until combine. Press mixture over base of prepared pan.
3. Bake for about 15 - 20 minutes until lightly golden.
4. For filling whisk eggs, sugar, flour, lemon zest and lemon juice until combined.
5. Pour over hot base.
6. Bake for about 20 minutes or until firm.
7. Cool in pan on wire rack. Cut into small squares and dust with icing sugar just before serving.
Title: Coconut Apple Snack Cake
Ingredients:
- 3 flour
- 1 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 3 eggs
- 2 sugar
- 1 1/4 canola oil
- 1 vanilla
- 1/4 tart apples
- 2 pecans
- 1 sweetened flaked coconut
- 1
Instructions:
1. Preheat oven to 325°. Grease and flour a 13x9x2" baking dish.
2. Combine flour, baking soda, salt and cinnamon; set aside.
3. Beat together eggs and sugar; stir in oil, vanilla and orange juice and mix well.
4. Gradually stir in flour mixture. Fold in the.
5. apples, nuts and coconut.
6. Pour into prepared baking dish.
7. Bake at 325 for about 1 hour, or until a toothpick inserted in the center comes out clean.
Title: Suisse Mocha Tiramisu (Low Calorie)
Ingredients:
- 1/4 hot water
- 2 ladyfingers
- 0.5 nonfat milk
- 3 fat free cream cheese
- 1 fat-free sugar-free instant vanilla pudding mix
- 2
- 1
Instructions:
1. Dissolve 1 tablespoons of the Suisse Mocha instant coffee in hot water in small bowl; sprinkle over ladyfingers. Line bottom and side of shallow 1-1/2 quart serving bowl with ladyfingers.
2. Place 1/2 cup of the milk, cream cheese, and remaining undissolved flavored instant coffee in blender container; cover. Blend on medium speed until smooth. Add dry pudding mixes and remaining 2 1/2 cups milk; cover. Blend on medium speed until well blended. Carefully pour into lined bowl; top with whipped topping.
3. Refrigerate at least 3 hours or until set.
4. Note 1: I sometimes sprinkle some more Suisse Mocha instant coffee powder or chocolate shavings over the top for garnish.
5. Note 2: I have had a hard time finding ladyfingers at my supermarket. I have used Nilla Wafers to line the bowl in place of ladyfingers and had an acceptable result.
Title: Butter Tart Coconut Squares
Ingredients:
- 1/2 butter
- 2 brown sugar
- 1 flour
- 1 1/2 brown sugar
- 2 eggs
- 1/2 vanilla
- 1/2 raisins
- 1/2 flour
- 3
Instructions:
1. Cream 1/2 cup butter.
2. Add 2 tbsp brown sugar & 1 cup flour; blend with fork.
3. Press into 9"x9" pan & bake at 350F for 15 minutes.
4. Remove.
5. Meanwhile:
6. Mix next 6 ingredients together & spread over base as soon as it is removed from oven.
7. Bake 30-35 minutes more.
8. Cool thoroughly & cut into squares.
Title: Impossible Pudding
Ingredients:
- 4 eggs
- 2 milk
- 4 butter
- 8 caster sugar
- 8 plain flour
- 4 vanilla essence
- 1
Instructions:
1. Lightly beat eggs in large bowl.
2. Add milk, melted butter, coconut, sugar, flour and vanilla.
3. Mix well to combine.
4. Pour into an 18cm (7 or 8 inch diameter) oven proof pudding bowl.
5. Bake in a moderate oven (180C)(360F)for 35 to 45 minutes until custard is set and top is golden.
6. Can be eaten hot or cold.
Title: Blueberry Peach Crumble
Ingredients:
- 5 nectarines
- 1 blueberries
- 1/3 orange zest
- 2 all-purpose flour
- 3/4 brown sugar
- 1/3 - 1/2 heavy cream
Instructions:
1. Preheat oven to 325 degrees F.
2. In a bowl, mix together peaches, blueberries, orange juice and zest.
3. Place fruit in buttered 9" pie pan or 8" square baking pan; set aside.
4. Combine flour and brown sugar, then cut in 2 TBSP butter with pastry blender until mixture resembles small crumbs the size of peas.
5. Sprinkle the flour mixture over fruit and dot with remaining 1 TBSP butter.
6. Bake until peaches are cooked through and top is lightly browned and bubbling, about 30 minutes.
7. Serve either hot or cold, topped with a drizzle of heavy cream, if desired.
8. Also good with vanilla ice cream.
Title: Grahams Macaroons
Ingredients:
- 2 graham crackers
- 2 1/2 butter
- 2 flour
- 1
- 300
- 2
Instructions:
1. COOK MIXTURE. In a saucepan, mix desiccated coconut, Grahams, butter, flour, condensed milk and egg yolks. Heat and stir to combine well.
2. FORM AND SERVE. Cool mixture then form into balls. Roll balls in extra cup of desiccated coconut. Serve.
Title: Fresh Peach Cake
Ingredients:
- 3 sugar
- 1 lemon
- 1/2 flour
- 1 salt
- 1 baking powder
- 1 sugar
- 3 shortening
- 3 milk
- 1/3 egg
- 1/2
- 1
Instructions:
1. Put peaches into a 10 X 6 1/2 inch baking dish.
2. Sprinkle with the1 cup of sugar, almond extract, lemon juice and lemon rind.
3. Mix together the flour, salt, baking powder, and 1 tablespoon sugar.
4. Cut in the shortening; add the milk and egg.
5. Dot over the peaches.
6. Sprinkle the remaining 2 tablespoons sugar over the top.
7. Bake at 400 degrees Fahrenheit for 35 - 40 minutes.
Title: Easy Banana Nut Oatmeal Cookies
Ingredients:
- 1 quick oats
- 1 all-purpose flour
- 1/4 baking soda
- 1/2 salt
- 1/4 butter
- 4 light brown sugar
- 1/2 egg
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Stir together oats, muffin mix, flour, soda and salt; Set aside.
3. In a separate bowl, beat together butter and brown sugar. Beat in egg and vanilla. Stir in muffin mix mixture.
4. Drop by rounded teaspoonfuls onto non-stick or lined cookie sheets and bake for 10-12 minutes or until cookies are golden. Let cool slightly and remove from cookie sheet.
5. Makes about 16 cookies.
Title: Cupcakes
Ingredients:
- 2 flour
- 1 sugar
- 2 baking powder
- 2 eggs
- 1/4 unsweetened applesauce
- 1/4
Instructions:
1. Put all the ingredients together and beat with a mixer on medium-high setting for 3 minutes.
2. Place cupcake wrappers in a cupcake pan and fill them with batter.
3. Bake at 350 degrees for 25 minutes and test with a toothpick to make sure they're done.
Title: Heavenly Chocolate Mousse
Ingredients:
- 8 water
- 1/2 butter
- 2 sugar
- 3
- 2
- 1 1/4
Instructions:
1. In a microwave or double boiler, heat chocolate, ¼ cup water and butter until the chocolate and butter are melted.
2. Cool for 10 minutes.
3. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160; about 1-2 minutes.
4. Remove from heat; whisk in chocolate mixture.
5. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes.
6. Refrigerate for 4 hours or overnight.
Title: Baked Bananas in Orange Sauce
Ingredients:
- 2 firm bananas
- 2 butter
- 1/4 brown sugar
- 2 vanilla ice cream
- 2
Instructions:
1. Cut each banana in half lengthwise; place cut side down in a greased 8 inch square baking dish.
2. Brush with butter.
3. Bake, uncovered, at 350 degrees for 10 minutes.
4. Combine the orange juice, brown sugar and orange peel; pour over bananas.
5. Bake 10 minutes longer.
6. Serve with ice cream.
Title: Creamy Cream Cheese Frosting
Ingredients:
- 4 cream cheese
- 3 heavy cream
- 3
Instructions:
1. To make frosting combine cream cheese and agave in a medium bowl until well blended.
2. Whip in heavy cream until frosting is nice and thick.
3. Spread over Cinnamon Bun Muffins.
4. Serve.
Title: Chocolate Studded Shamrocks
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 butter
- 2/3 margarine
- 2 granulated sugar
- 2 vanilla extract
- 12 eggs
- 2
Instructions:
1. PREHEAT oven to 375 degrees F.
2. COMBINE flour and baking powder in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in morsels. Refrigerate for a few minutes until firm.
3. SHAPE dough into 3/4-inch balls; place three together to form shamrock shape on ungreased baking sheets. Roll small amount of dough to form stem. Sprinkle cookies with green sugar. Repeat with remaining dough.
4. BAKE for 8 to 10 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Title: Helen's Hot Fudge Sauce
Ingredients:
- 6 butter
- 1/2 sugar
- 2 evaporated milk
- 12 vanilla
- 1
Instructions:
1. * Melt the butter and chocolate until blended.
2. * Stir in the sugar slowly until completely mixed.
3. * Add milk s-l-o-w-l-y, stirring constantly.
4. * Add in vanilla – make sure all is blended.
5. * Allow t0 cool slightly. Put in 2 pint jars.
6. * Enjoy!
Title: Yorkshire Parkin - Sticky Oatmeal Gingerbread for Bonfire Night
Ingredients:
- 9 plain white flour
- 7 whole wheat flour
- 3 1/2 brown sugar
- 1 porridge oats
- 2 oatmeal
- 5 ground ginger
- 7 crystallized ginger
- 3 butter
- 1 margarine
- 2 golden syrup
- 1/4 corn syrup
- black treacle
- molasses
- bicarbonate of soda
- vinegar
- milk
Instructions:
1. Pre-heat oven to 170C/340F/Gas 3 to 4. Grease and LINE with baking paper a large roasting tin or Pyrex roasting/lasagne dish - I use a 9" by 14" glass dish for mine.
2. Mix the flour, sugar, oats, ground ginger and chopped preserved ginger together in a large mixing bowl. Make a well in the centre.
3. Melt the butter in a saucepan and then add the golden syrup and treacle, warm them through but do not allow them to boil.
4. Pour the butter mixture from the saucepan into the well in the middle of the dry ingredients. Drop the bicarbonate of soda on top and then sprinkle the vinegar over the soda and watch it fizz.
5. Meanwhile, add the milk to the butter and treacle saucepan and heat it up gently - not TOO hot, hand hot is fine.
6. Add the milk to the ginger parkin mixture and mix thoroughly. It should be a fairly loose batter. Pour the cake batter into the prepared tin/tray and bake just above the middle of the pre-heated oven for 1 hour. (The parkin is cooked when it springs back when touched and is a dark brown with a sticky-ish surface.).
7. Allow it to cool completely in the tin/tray, then cut into slices or chunks and store in an airtight tin for 2/3 days before eating. It can be frozen at this stage too. You can eat it straight away, but it is always better after 2 to 3 days!
Title: Fruit Pizza
Ingredients:
- 1 butter
- 1/2 icing sugar
- 2 flour
- 2 cream cheese
- 2/3 white sugar
- 1 vanilla
- 1 cornstarch
- 2 white sugar
- 1 lemon juice
- 1/2
- 1
Instructions:
1. Pre-heat the oven to 350°F.
2. Mix all the ingredients for the crust together and press into a pizza pan, about 14 inches round.
3. Bake for 8-10 minutes.
4. Meanwhile, make the topping by mixing the cream cheese, white sugar and vanilla together.
5. When the pizza crust is cool, spread the topping evenly over it.
6. Slice up your choice of fruits and lay them on top of the pizza.
7. Make the glaze by mixing the corn starch, juices and sugar together in a saucepan and heating over a medium heat until thick.
8. You may have to stir it occasionally.
9. Pour over the topped pizza.
10. Let sit for five minutes and serve.
Title: Pumpkin Flan with Meringue
Ingredients:
- 1 sugar
- 1 1/2 unsalted butter
- 1/3 all-purpose flour
- 1/3 water
- 6 eggs
- 3 canned solid-pack pumpkin
- 1 cream of coconut
- 1 sweetened condensed milk
- 1 evaporated milk
- 4 sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In a dry heavy saucepan, cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.
3. Cook caramel, without stirring, swirling pan, until deep golden.
4. Pour caramel into a 13 by 9 by 2-inch glass baking dish and tilt dish to coat bottom.
5. Cool caramel.
6. Melt butter and cool.
7. In a large bowl, whisk together flour and water until smooth and whisk in butter and remaining flan ingredients until smooth.
8. Pour custard into baking dish and put dish in a larger baking pan.
9. Add enough water to pan to reach halfway up side of dish and bake custard in middle of oven 1 hour, or until set.
10. Remove dish from pan and keep temperature at 350 degrees F.
11. Make the meringue: In a bowl, with an electric mixer beat whites until they just hold soft peaks.
12. Gradually, beat in sugar and beat meringue until it holds stiff, glossy peaks.
13. Spread meringue evenly over custard and bake in middle of oven (not in a water bath) until golden, about 5 minutes.
14. Cool dessert on a rack.
15. Chill dessert until cold, about 4 hours, and up to 1 day.
16. Cut dessert in squares.
17. (Recipe courtesy Gourmet Magazine).
Title: No Bake Chocolate Eclair Taste-A-Like
Ingredients:
- 6 7/8 French vanilla instant pudding
- 3 milk
- 10 Cool Whip
- 1 graham crackers
- 1
Instructions:
1. Place a layer of WHOLE graham crackers in bottom of 9x13 inch pan so no portion of bottom of pan is showing.
2. In bowl mix pudding and milk. Stir in Cool Whip.
3. Layer 1/2 pudding mix on top of graham crackers. Add another layer of WHOLE crackers. Add remaining portion of pudding mix on top. Add a final top layer of crackers.
4. Take off seal and lid of frosting and microwave for about 45 seconds, until runny. Pour frosting over entire mixture and refrigerate overnight.
5. Eat! Yummy!
Title: Abby's Pecan Apple Cake
Ingredients:
- 2 butter
- 1 1/2 sugar
- 1/2 cinnamon
- 1/2 nutmeg
- 1 1/2 all-purpose flour
- 3 tart apples
- 1/2 butter
- 2 eggs
- 1/3 milk
- 2 rum
- 2 vanilla extract
- 2 pecans
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
Instructions:
1. * , such as Granny Smith, peeled, halved, and sliced (3 cups) Preheat the oven to 350 degrees.
2. Brush the sides of a 8 x 3 1/4-inch springform pan with the melted butter.
3. Mix together 1/2 cup sugar, cinnamon, nutmeg, and 1/4 cup flour and sprinkle the mixture evenly over the bottom of the pan.
4. Wrap foil around the pan to prevent leakage. Starting at the outside edge, arrange a ring of apple slices in the pan, slightly overlapping and pointing to the center.
5. (It will feel backwards.) Fill in the center with another circle of apples, with some overlap occurring.
6. Layer any remaining apple slices evenly, overlapping to prevent the batter from escaping.
7. With a wooden spoon or electric mixer, beat together the butter and 1 cup sugar.
8. Add the eggs, milk, rum, and vanilla.
9. The batter will look curdled.
10. Add 1 1/4 cups flour, the nuts, baking powder, baking soda, and salt, beating only until the flour is completely incorporated.
11. Pour the batter over the apples and spread evenly.
12. Place the pan on a baking sheet and bake in the middle of the oven until a toothpick inserted in the cake comes out clean, about 70 minutes.
13. Cover with a piece of foil if the top begins to brown too quickly.
14. Let the cake rest in the pan on a rack for 5 minutes, then, using a small, flexible knife, gently separate the sides of the cake from the pan.
15. Invert the cake on the rack, letting it stay in the pan for another 10 minutes, then remove the pan, lifting it up carefully.