lumicero/recipes-ing2inst huggingface dataset:
Title: Sinful Christmas Cake by Somerfield
Ingredients:
- 2 brandy
- 1/2 plain flour
- 6 salt
- 1 ground cinnamon
- 1/4 mixed spice
- 1 ground nutmeg
- 1 butter
- 1/2 light brown sugar
- 1 eggs
- 1 molasses
- 6 lemon, juice and rind of
- 1 orange, juice and rind of
- 1 walnuts
- 1
- 1/2
- 1/4
- 3/4
- 1/4
Instructions:
1. Place the mixed fruits in a large bowl and stir in the brandy and whisky. Mix well, cover and leave to marinate overnight. Line and grease a 9 inch springform cake pan.
2. Wrap newspaper around the outside of the pan and secure with string. Place a newspaper on a baking sheet and place the tin on top. Preheat the oven to 150°C, 300°F, gas mark 2.
3. Sift the flour, salt and spices into a large bowl. Beat together the butter and sugar until pale and fluffy.
4. Gradually beat in the eggs and molasses, adding a spoonful of the flour mixture to prevent curdling, until well combined.
5. Stir in the remaining flour mixture.
6. Stir in the lemon and orange juice, walnuts and almonds. Rinse the glace cherries under cold running water and pat dry. Halve and stir in the creamed mixture with the peel and mixed fruits.
7. Spoon mixture into pan, cover with a few sheets of folded newspaper to stop burning. Bake for 4 1/2 - 5 hours or until a skewer put into the middle comes out clean.
8. Remove from oven and cool in pan. Remove from pan, wrap in greaseproof paper. Don't remove lining paper. Wrap in foil and put in an airtight container in a cool, dry place. Leave for 3 months.
9. Once a month pierce base with a skewer then spoon over 4-6tbsp of brandy.
10. Rewrap and leave until the next time.
Title: Strawberry Meringue Pudding
Ingredients:
- 2 eggs
- 3 strawberries
- 1/2 confectioners' sugar
- 1 milk
- 1 sugar
- 4
Instructions:
1. Preheat oven to 375 degrees F.
2. Place strawberries in a 2-quart baking dish.
3. Sift confectioner's sugar over strawberries.
4. Heat milk and beat in the 2 egg yolks.
5. Mix well, then add cake or cookie crumbs.
6. Spread over strawberries.
7. Bake for 20 to 25 minutes.
8. Lower oven temperature to 275 degrees F.
9. Beat egg whites until stiff.
10. Fold in the 4 tablespoons sugar.
11. Pile meringue on pudding and return to oven for about 15 minutes.
Title: Chocolate Marquise
Ingredients:
- 10 5/8 dark chocolate
- 5 1/4 unsalted butter
- 2/3 caster sugar
- 8 cocoa powder
- 6 eggs
- 1 7/8
- 10 5/8
Instructions:
1. Break the chocolate into pieces and place in a heatproof bowl.
2. Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl).
3. Set the pan over a gentle heat and warm the water until the chocolate has melted.
4. Take off the heat and leave to cool a little.
5. Meanwhile, place the butter and half the sugar into another large bowl.
6. Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.
7. Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl.
8. Put in the remaining sugar, then beat together until pale and creamy.
9. To check if it's ready, make a figure-of-eight shape in the mixture with the beater -it should hold its shape for a moment.
10. In a fourth bowl, whip the cream until thickened with soft peaks.
11. Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined.
12. Gently fold in the egg mixture.
13. When this is amalgamated, stir in the whipped cream.
14. Now line a meatloaf type pan (6.5 x 22cm tin) with 3 layers of saran wrap, leaving a 3 7/8" overhang.
15. Spoon the mixture into a large piping bag with a large nozzle attached. (Or use a plastic zip-lock bag and snip it in the corner.).
16. Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit).
17. Pipe over another layer of chocolate cream, followed by a layer of After Eights.
18. Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer.
19. Fold over the cling film, then chill overnight or up to 2 days.
20. Just before serving, place the marquise in the freezer for 10 minutes to make it easier to slice.
21. Place the tin, bottom side up, on a serving plate, slide off the tin, then peel away the cling film.
22. If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen.
23. Alternatively, dip a palette knife in boiling water and smooth the surface that way.
24. Use a serrated knife dipped in boiling water to cut the marquise into slices.
25. Enjoy it is worth every last bite!
Title: Gluten Free Peanut Butter Cookies
Ingredients:
- 1 white sugar
- 1 brown sugar
- 1 butter
- 1/2 vanilla extract
- 2 eggs
- 1 chickpea flour
- 2 3/4 potato starch
- 1/4 baking soda
- 2 salt
- 2 guar gum
- 1/4 xanthan gum
- 1/2
Instructions:
1. Cream together the first 6 ingredients.
2. Stir in remain ingredients.
3. Mixing well.
4. If a bit dry mix in 1 tablespoon water.
5. Form into 1 inch balls or shape with rounded tablespoon and place on greased or lined cookie sheets.
6. Bake at 350 until golden.
Title: Spiced Crisps
Ingredients:
- 3 butter
- 2 sugar
- 2 pumpkin pie spice
- 1/2 ground cinnamon
Instructions:
1. Heat oven to 350*. Line baking sheet with aluminum foil.
2. Place egg roll wrappers onto prepared baking sheet; brush lightly with melted butter. Turn wrappers over; brush with butter. Combine sugar and pumpkin pie spice in small bowl; sprinkle over wrappers.
3. Cut each wrapper diagonally into 8 triangles. Bake for 10 to 12 minutes or until crisp and golden. Remove crisps to wire cooling rack; cool completely.
Title: Mamie Eisenhower's Swedish Spritzbaaken Cookies
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 2 flour
- 4 1/2 vanilla
Instructions:
1. Cream sugar and butter.
2. Add beaten eggs and yolks.
3. Then flour gradually, then vanilla to taste.
4. Use cookie press and form your own design.
5. Bake in a moderate oven (350° or 375°) 20 minutes or until done.
6. Should be light in color.
7. These bake very quickly and need to be watched constantly.
Title: Never Fail Pie Crust
Ingredients:
- 3 all-purpose flour
- 1 1/4 shortening
- 1 salt
- 1 egg
- 1/4 water
- 1 vinegar
Instructions:
1. Mix flour, salt and shortening using a pastry blender.
2. Combine the egg, water and vinegar and pour into flour mixture all at once.
3. Combine ingredients with your hands until soft dough forms.
4. Roll out on floured surface.
Title: Bananas Foster
Ingredients:
- 1/2 brown sugar
- 1/4 unsalted butter
- 3 -4 bananas
- 1 cinnamon
- 1/3 dark rum
- 2 French vanilla ice cream
- 1/2
Instructions:
1. In small pan, mix rum and banana liqueur and gently warm it. Melt butter and sugar in a medium non-stick frying pan.
2. (This can also be done in a chafing dish for table side preparation) add bananas and saute until tender (DO NOT OVERCOOK) about 2-3 minutes.
3. Sprinkle with the cinnamon.
4. Pour the rum/liqueur mixture over the bananas and flame- Serve with the vanilla ice cream.
Title: Super Bowl (Or Any Day) Chocolate Cupcakes W/Cabernet
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1 baking soda
- 1/2 baking powder
- 1 salt
- 1 cinnamon
- 1/2 vanilla extract
- 1/2 eggs
- 1 dried cherries
- 2 dried cherries
- 3/4 cinnamon
- 1/2 cocoa powder
- 2
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F & prepare muffin pans w/paper baking cups.
2. Into the lrg bowl of an electric mixer, sift together the flour, sugar, baking soda, baking powder, salt, cinnamon & cocoa powder.
3. Add oil, vanilla, eggs & wine.
4. Beat w/the electric mixer at low speed for 30 seconds. Turn the mixer speed to high & cont beating for 3 min, scraping the sides occ.
5. Remove the bowl from the mixer & stir in the dried cherries. Pour the batter into the prepared muffin pans & bake for 20 min or till a toothpick inserted comes out clean.
6. To Serve: Spoon a dollop of whipped cream on the center of the completely cooled cupcakes. Add 5-6 bits of dried fruit & a dusting of cinnamon or cocoa powder.
7. NOTE: IMHO dried cranberries may well be a good sub for the dried cherries.
Title: Mom's Caramel Custard
Ingredients:
- 3 granulated sugar
- 1 water
- 1 hot water
- 3 granulated sugar
- 5 eggs
- 2 milk
- 1/2 vanilla extract
Instructions:
1. Cook sugar and water in a small pan over medium heat, shaking the pan occasionally, 5 minutes or until sugar melts and turns light golden brown. Remove the pan from heat, put hot water into the pan very carefully and shake it. Pour the caramel sauce into a cake pan and let stand 5 minutes(Sugar will harden).
2. Heat milk and sugar in another pan over medium heat and remove the pan from heat just before boiling.
3. Break eggs into a bowl and whisk well but not to whip.
4. Pour the heated milk into the egg bowl in three or four batches and mix well each time.
5. Strain the mixture and pour gently into the pan caramel sauce hardened.
6. Place cake pan in a broiler pan. Add hot water to pan to a depth of 2/3 inch.
7. Bake at 350° for 40 minutes and leave it in the oven until it cools down. Remove the cake pan from water bath and chill in refrigerator at least 2 hour.
8. Run a knife around edge of the pan to loosen; invert onto a serving plate.
Title: Glazed Lemon Supreme Pound Cake
Ingredients:
- 18 lemon gelatin
- 3 eggs
- 1 lemon juice
- 3/4 confectioners' sugar
- 4
- 1/2
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 10 inch tube pan.
3. In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes.
4. Pour batter into a 10 inch tube pan.
5. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
6. While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth.
7. Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan.
8. Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Title: Gingerbread Layer Cake With Candied Kumquats
Ingredients:
- 1 baking soda
- 1 1/2 light molasses
- 1 all-purpose flour
- 2 ground ginger
- 2 baking powder
- 1 1/2 ground cinnamon
- 1 1/4 ground cloves
- 3/4 ground nutmeg
- 1/2 salt
- 1/2 dark brown sugar
- 1 eggs
- 3/4 water
- 3 honey
- 1 sugar
- 3/4 whole cloves
- 1/4 cinnamon sticks
- 15 vanilla bean
- 2 kumquats
- 1 dark brown sugar
- 22 cream cheese
- 1 1/3 unsalted butter
- 9 vanilla extract
- 2 pecans
- 3/4 crystallized ginger
- 1
- 1/3
Instructions:
1. For cake: Preheat oven to 350 degrees F. Butter and flour three nonstick 9-inch-diameter cake pans with 1 1/2-inch-high sides. Bring cola to boil in heavy medium saucepan. Remove from heat; whisk in baking soda, then molasses. Transfer to large bowl; cool to room temperature. Whisk flour and next 6 ingredients in medium bowl to blend. Whisk sugar, oil, and eggs into molasses mixture. Whisk in dry ingredients. Divide batter among prepared pans (about 1 2/3 cups batter for each).
2. Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; cool cakes completely.
3. For candied kumquats: Bring first 5 ingredients to boil in heavy large skillet, stirring to dissolve sugar. Scrape in seeds from vanilla bean; add bean. Add kumquats; reduce heat to medium and simmer until almost tender, stirring often, about 6 minutes. Using slotted spoon, transfer kumquats to plate. Boil syrup until reduced to 2/3 cup, stirring often, about 8 minutes. Cool syrup.
4. For frosting: Stir brown sugar and whipping cream in heavy small saucepan over medium heat until sugar dissolves; cool caramel completely. Transfer 1/4 cup caramel to small bowl and reserve. Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth. Beat remaining caramel into frosting until well blended.
5. Chop enough candied kumquats to measure 1/3 cup; mix in small bowl with 1 tablespoon kumquat syrup. Place 1 cake layer on platter. Spread 3/4 cup frosting over. Dot with half of chopped-kumquat mixture. Drizzle with half of reserved caramel. Top with second cake layer. Spread 3/4 cup frosting over. Dot with remaining chopped-kumquat mixture. Drizzle with remaining reserved caramel. Top with third cake layer. Spread remaining frosting over top and sides of cake. Arrange enough sliced kumquats in single layer atop cake just to cover. Mix pecans and ginger in small bowl. Press nut mixture halfway up sides of cake. Chill 1 hour. (Cake can be made 1 day ahead. Cover cake with cake dome; chill overnight. Cover remaining kumquat syrup; let stand at room temperature.) Drizzle some kumquat syrup over kumquats atop cake. Serve cake cold or at room temperature.
Title: Low Fat Stuffed Strawberries
Ingredients:
- 1 fresh strawberries
- 4 fat free cream cheese
- 1/2 vanilla
- 2 1/2 Splenda sugar substitute
Instructions:
1. Clean the strawberries and cut the tops off so that they are flat. Place them on a plate.
2. Using a small knife, make a hole in the bottom of the strawberries.
3. With a mixer, blend the cream cheese with the vanilla and splenda.
4. Using a small spoon, put little dollops of the cream cheese in the holes in the strawberries.
5. Chill until ready to serve.
Title: Passover Cottage Cheese Cake
Ingredients:
- 1 1/2 butter
- 1 1/4 matzo meal
- 2 sugar
- 1/8 cinnamon
- 2 sweet red wine
- 1 cream-style cottage cheese
- 8 cream cheese
- 3 eggs
- 2/3 sugar
- 1 sour cream
- 1 potato starch
- 1 vanilla
- 1/4
Instructions:
1. Set oven rack at middle of oven; preheat oven to 325 degrees F.
2. Prepare the crust:.
3. In a small bowl with an electric mixer, beat the butter until smooth. Add matzo meal, sugar and cinnamon; beat until it resembles coarse meal. Add wine, blend just until it holds together.
4. Press onto bottom (and partly up the sides) of an ungreased 8 inch springform pan.
5. Prepare the filling:.
6. In a large bowl with an electric mixer, beat the cottage cheese and cream cheese until smooth.
7. Add the egg yolks one at a time, beating well after each addition.
8. Beat in sugar. Add sour cream, potato starch, rind and vanilla; beat until combined well.
9. In a separate bowl with clean beaters, beat egg whites until they just hold stiff peaks.
10. Stir ½ cup of the beaten egg whites into the cheese mixture. Fold in remaining egg whites gently but thoroughly.
11. Pour on top of prepared crust.
12. Bake for 1 hour. Turn off oven; let cake cool in oven with door slightly open.
13. Chill in the pan at least 4 hours or overnight.
14. Run a thin knife around edge of pan; remove side of pan.
Title: Chocolate-Raspberry Bags With Raspberry Sauce
Ingredients:
- 10 frozen raspberries in light syrup
- 1 1/4 powdered sugar
- 17 1/4 puff pastry sheets
- 1 white chocolate chips
- 1 pecans
- 1
Instructions:
1. Combine raspberries and one cup powdered sugar in container of an electric blender; process until smooth, stopping once to scape down the sides.
2. Pour raspberry mixture through a large wire mesh strainer into a bowl, discarding seeds; chill.
3. Roll each pastry sheet on a lightly floured surface into a 12-inch square; cut each sheet of pastry into 4 squares.
4. Combine raspberry flavored chocolate morsels, white chocolate morsels and chopped pecans; place evenly in middle of each pastry square. Reserve some morsel mixture for garnish, if desired. Pull up sides of pastry to enclose morsel mixture; twist ends just above morsels, pinching to seal at "neck" and spreading open top edges of pastry to fan out. (The packages will look like little gift bags that are twisted near the top.) Place filled bags on an ungreased baking sheet.
5. Bake in a preheated 425 degree oven for 20 minutes, covering loosely with aluminum foil after 10 minutes to prevent excess browning.
6. Spoon raspberry sauce evenly onto dessert plates; set aside. Sprinkle baked pastries with remaining 1/4 cup powdered sugar and place a pastry bag in the center of each dessert place on the sauce. Sprinkle reserved morsel mixture over sauce. Serve immediately.
7. Note: Pastry bags can be assembled up to 4 hours before cooking; cover with plastic wrap and refrigerate. Commercial raspberry sauce can be substituted for the raspberry sauce. For puff pastry sheets, Pepperidge Farm is recommended.
Title: High Voltage Chocolate Orange Dessert (no Flour)
Ingredients:
- 3 1/4 dark chocolate
- 4 soymilk
- 10 unsalted margarine
- 1 vanilla extract
- 3 Cointreau liqueur
- 6 eggs
- 10 sugar
- 3 1/4 confectioners' sugar
Instructions:
1. Preheat the oven to 350 degrees.
2. Lightly grease a deep 8- or 9-inch round cake pan.
3. In the top of a double boiler set over simmering water, melt the chocolate with the soy milk and margarine.
4. Do not allow this to boil.
5. (I usually do this step in the microwave at 70% power so as not to burn the chocolate).
6. Set aside to cool.
7. Stir in the vanilla and Cointreau.
8. In a mixing bowl, combine egg yolks and sugar.
9. Beat very well.
10. In a separate mixing bowl, whip egg whites until peaks form and they are foamy.
11. Fold the egg whites into the egg yolk and sugar mixture.
12. Stir in the chocolate mixture and finely chopped almonds.
13. Pour the mixture into the prepared cake pan.
14. Bake for about 45 minutes.
15. Allow the cake to cool completely.
16. Sprinkle with confectioner's sugar.
Title: Tangy Lemon Frosting
Ingredients:
- 1/4 salt
- 1/2 confectioners' sugar
- 3 lemon peel
- 1 lemon juice
- 8 -10 water
- 1
- 3
Instructions:
1. Mix crisco, salt, 1 c confectioners sugar, lemon peel, and food coloring, if desired.
2. Add lemon juice, water, and remaining sugar alternately; mix until smooth and creamy.
3. Add more sugar to thicken or water to thin frosting if needed for good spreading consistency.
Title: P-Butter and Chocolate Icebox Cake
Ingredients:
- 8 non-dairy whipped topping
- 1/2
- 1
Instructions:
1. Beat peanut butter with a hand mixer or traditional mixer until light and fluffy.
2. Fold in whipped topping. Mix gently just until blended.
3. Spread a small amount of peanut butter mixture on bottom of seven cookies, placing six in a circle and one in the center, peanut butter side down. This will "anchor" the cake onto the plate.
4. Spread 1/5 of the mixture onto the cookies, covering all but the outside edge of the cookies.
5. Repeat four more times, ending with peanut butter mixture.
6. Garnish top with crushed cookies.
7. Refrigerate 8 hrs to overnight. Must be prepared at least 8 hours in advance so it will moisten the cookies to cake-y texture.
Title: Vanity Cakes
Ingredients:
- 2 egg
- 1 salt
- 1 flour
- 1/2 powdered sugar
Instructions:
1. Use large fryer to produce depth of 3", heat lard to 350* F.
2. In bowl beat egg & salt for a full minute.
3. Beat in 1/4 cup flour, a tablespoon at a time, until batter is too stiff for beating but too soft to roll out.
4. Cover a dinner plate with flour.
5. With a teaspoon, spoon batter onto plate in 6 separate portions. With knife turn each over to flour, then drop into hot fat. Aim for limp but compact dough mass that will not string out when it leaves the knife.
6. Cook each cake for at least 3 1/2 minutes, during which time it may need help in turning. If it darkens too quickly, fat is too hot.
7. Drain cakes on paper & dust with sugar.
Title: Boston Cream to Go Cupcakes
Ingredients:
- 3 butter
- 1/3 sugar
- 1 egg
- 1/2 vanilla
- 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 3 1% low-fat milk
- 2/3 pudding
- 1/2 heavy whipping cream
- 1/4
Instructions:
1. In a small bowl, cream together butter and sugar until light and fluffy then add egg and beat well.
2. Stir in vanilla.
3. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition.
4. Fill paper lined muffin cups half full.
5. Bake at 350F for 15-20 minutes or until a toothpick comes out clean. (If using a dark coated pan reduce oven temperature to 325F).
6. Cool for 10-15 minutes before removing from muffin pan to a wire rack to cool completely.
7. Prepare your vanilla pudding (your favorite method/recipe) and chill till proper consistency of pudding.
8. Cut a small hole in the corner of a pastry or plastic bag and insert a very small tip into the corner (from the inside of the bag to hold the tip).
9. Fill bag with prepared pudding.
10. Push the tip through the top of the cupcake about halfway down and fill each cupcake with pudding.
11. Place the chocolate chips in a small bowl.
12. In a small saucepan, bring whipping cream just to a boil (do not scorch) then pour over the chocolate chips and whisk until smooth.
13. Cool, stirring occasionally to room temperature or until ganache thickens slightly (about 10 minutes).
14. Spoon over cupcakes and let stand until set.
15. Store in an airtight container in the refrigerator.
Title: Rhubarb Muffin Squares
Ingredients:
- 1/3 brown sugar
- 1/2 cinnamon
- 1/2 buttermilk
- 1 flour
- 1/2 baking powder
- 1 3/4 baking soda
- 1 salt
- 1 butter
- 1/4 brown sugar
- 1/2 egg
- 2/3 vanilla
- 1 rhubarb
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine the brown sugar, almonds and cinnamon in a small bowl and set aside for the topping.
3. Combine buttermilk and wheat bran and allow to stand.
4. Stir together flour, baking powder, baking soda and salt; set aside.
5. Cream together the butter and brown sugar.
6. Add egg and vanilla, beat well.
7. Add the dry mixture to the creamed mixture alternately with buttermilk and bran mixture, mixing well after each addition.
8. Stir in 1 cup diced rhubarb.
9. Spoon batter into prepared 9" x 9" pan.
10. Top with remaining rhubarb.
11. Sprinkle with almond topping.
12. Bake for 45 minutes.
Title: No Bake Cake
Ingredients:
- 1 crushed pineapple
- 1 marshmallows
- 30 milk
- 1 Cool Whip
- 1 flaked coconut
- 1 1/2
Instructions:
1. Crumble cake and spread evenly in bottom of a 9 x 13 inch pan.
2. Pour pineapple with juice evenly over cake.
3. Heat milk and marshmallows in a saucepan over low heat until marshmallows are dissolved.
4. Pour over layer of pineapple.
5. Spread Cool Whip over all and sprinkle with coconut.
6. Refrigerate until completely chilled.
Title: Pumpkin Pound Cake With Cinnamon Glaze
Ingredients:
- 3 all-purpose flour
- 1 ground ginger
- 2 ground cinnamon
- 1 baking powder
- 1/2 salt
- 1/4 ground nutmeg
- 1 1/2 unsalted butter
- 2 sugar
- 6 eggs
- 1 pumpkin puree
- 1 vanilla extract
- 2 unsalted butter
- 1 cream cheese
- 1 vanilla extract
- 3/4 ground cinnamon
- 1 1/4 powdered sugar
- 2 -3 heavy whipping cream
- 1/3 walnuts
Instructions:
1. For Cake: Heat oven to 325 degrees farenheit. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
2. In medium bowl, whisk together flour, ginger, cinnamon, baking powder, salt and nutmeg.
3. In large bowl, beat 1 1/2 c butter and sugar at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 tsp vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.
4. Bake 1 hr and 20 minutes to 1 hr and 30 mminutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack for 15 minutes. Invert cake onto wire rack; cool completely.
5. For glaze: In large bowl, beat butter, cream cheese, vanilla, and cinnamon at low speed for 1 minute. Slowly beat in powdered sugar until smooth. Beat in cream until mixture reaches desired consistency. Pour glaze over cake; arrange nuts in a ring around the top rim of the cake. Let stand until glaze is set.