lumicero/recipes-ing2inst huggingface dataset:
Title: Cookies-And-Cream Cake
Ingredients:
- 1 water
- 1 1/4 shortening
- 1/3 vanilla
- 3 salt
- 1 confectioners' sugar
- 1 milk
- 1 shortening
- 1
- 4 1/2
- 3
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans or see recipe #452719 for no-fail cake pan liners.
2. Prepare cake mix according to package directions, using the water, oil and egg whites. Fold in crushed cookies.
3. Pour into prepared cake pans. Bake in preheated oven for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and cool cake layers. Fill and frost cake layers with Creamy White Frosting and drizzle edges with Chocolate Drizzle and garnish with additional sandwich cookies.
4. Chocolate Drizzle: In heavy saucepan, melt semisweet chocolate and shortening over very low heat. Drizzle melted chocolate around top edge of cake.
5. To prepare Creamy White Frosting: In large bowl, combine shortening, vanilla and pinch of salt. Beat with electric mixer on medium to high speed for 30 seconds. Slowly add 2-1/2 cups sifted powdered sugar, beating well. Add 2 tablespoons milk. Slowly beat in 2 additional cups sifted powdered sugar. Beat in enough additional milk, 1 tablespoon at a time, until frosting is easy to spread.
Title: Orange Butter Cookies
Ingredients:
- 1 butter
- 3/4 brown sugar
- 1 all-purpose flour
- 2 egg
- 1 granulated sugar
- 1
- 2
Instructions:
1. In a large bowl, beat the butter, brown sugar, orange extract and orange rind until fluffy.
2. Stir in the flour to make a make a soft dough.
3. Turn out onto a floured surface; roll into a 1 1/2-inch diameter roll. (stated as printed in recipe). Note: I think it should mean a 10 x 8-inch rectangle and when rolled it will equal about 1 1/2-inch diameter roll.
4. Wrap in plastic wrap; refrigerate until firm -- about 2 hours.
5. Cut log into 1/4-inch slices and place on parchment lined or greased rimless baking sheets.
6. Brush with beaten egg; sprinkle with sugar.
7. If using a convection oven, preheat to 275 degrees. Bake on top, middle and bottom racks. Bake about 30 minutes or until lightly browned.
8. If using a conventional oven, preheat to 300 degrees.
9. Bake on top and bottom thirds of oven; switching and rotating pans halfway through. Bake 30-35 minutes or until lightly browned.
Title: Grandma's Honey Cake (Non-Dairy)
Ingredients:
- 5 eggs
- 1/2 sugar
- 1 honey
- 2/3 olive oil
- 1 walnuts
- 1 plain flour
- 2/3 baking soda
- 1/4 white vinegar
Instructions:
1. Preheat oven to 150°C (300°F). Line a 31 cm x 21 cm (12" x 8") tin with baking paper.
2. In a large mixing bowl, beat the egg whites, gradually adding sugar until the mixture is very thick (about 3 min with an electric mixer on high speed).
3. In a small mixing bowl, beat egg yolks until pale and creamy. Add honey and oil, and mix until combined.
4. Fold the honey mixture into the egg whites.
5. Add chopped walnuts and flour. In a tablespoon, combine baking soda with vinegar (the mixture will fizz) and add to mixing bowl. Beat on high speed until well combined.
6. Pour into prepared tin and bake for 50 min, or until a skewer inserted in to the centre comes out clean.
7. Cool cake in tin. To serve, slice into diamond-shaped slices and arrange on a platter.
Title: Classic Mexican Wedding Cookies
Ingredients:
- 1 unsalted butter
- 1/2 confectioners' sugar
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 1 pecans
Instructions:
1. Preheat oven to 275 degrees.
2. Line cookie sheets with parchment paper.
3. Using an electric mixer, cream the butter and sugar at low speed until it is smooth.
4. Beat in the vanilla.
5. At low speed gradually add the flour.
6. Mix in the pecans with a spatula.
7. With floured hands, take out about 1 tablespoon of dough and shape into crescent, (I rolled into a ball).
8. Continue to dust hands with flour as you make more cookies.
9. Place onto prepared cookie sheets.
10. Bake for 40 minutes.
11. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.
Title: "subway" White Chocolate Macadamia Nut Cookies
Ingredients:
- 1 butter
- 1 2/3 brown sugar
- 1 granulated sugar
- 3 eggs
- 1 vanilla
- 4 1/4 unbleached white flour
- 2 baking soda
- 1 salt
- 1 white chocolate chips
- 1 1/4
Instructions:
1. Make sure the oven keeps the right temperature. The cookies may need a minute or two more or less than stated.
2. Preheat oven to 350 degrees F.
3. Line baking sheets with parchment paper (no need to grease).
4. Measure flour, baking soda and salt in a large bowl and blend together. Set aside.
5. In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.
6. Add brown sugar and beat again. Scrape down the bowl and add the granualted sugar. Beat until fluffy.
7. Add eggs one at a time, beating after each addition.
8. Add vanilla, beat and scrape again.
9. On low speed, add flour mixture 2 cups at a time, and mix well.
10. Mix in white chocolate and macadamia nuts. Mix only until blended.
11. Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.
12. Bake at 350 degrees for 10-12 minutes or until lightly browned. Do NOT over bake these cookies. They continue to bake for a few minutes after they are removed from the oven.
13. Transfer to cooling racks. Store in air tight container or plastic bag to stay soft and moist.
14. Makes 48 warm and gooey cookies.
Title: No-Regrets Chocolate Snacking Cake
Ingredients:
- 1 3/4 flour
- 1 3/4 light brown sugar
- 3/4 cocoa powder
- 1 1/2 baking soda
- 1 1/2 baking powder
- 1/4 salt
- 1 1/4 light margarine
- 3 vanilla extract
- 4 boiling water
- 1 1/2 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350°F Lightly coat a 9-by-12-inch baking pan with cooking spray.
2. In a large bowl, combine next 6 ingredients (flour through salt). Mix well with a fork to break up brown sugar. Set aside.
3. In a large mixing bowl, combine buttermilk, egg whites, melted margarine and vanilla. Mix on low speed until blended.
4. Gradually beat in boiling water.
5. Then slowly add flour mixture and, again, mix on low speed until blended.
6. Pour batter into prepared pan and bake 25 minutes, or until a toothpick inserted in center comes out clean.
7. Cool cake in pan on a wire rack.
8. Sift confectioners' sugar over top just before slicing.
Title: Last Gasp of Summer Shortcake #RSC
Ingredients:
- 2 pears
- 1 -2 plums
- 2 dark raisin
- 1/4 lemon
- 1 honey
- 2 cinnamon
- 4 nutmeg
- 1 rosemary
- 1/8 cream cheese
- 1/2 sugar
- 1 vanilla
- 4
- 1
- 2
- 1
Instructions:
1. Preheat your oven to 425:
2. Fruit:
3. Peel the fruit, removing seeds, cores, and stems.
4. In a bowl or large measuring cup, Cut all the fruit up to about 1” size.
5. Roll the lemon along the counter for a minute or two so more juice.
6. Cut the lemon in half, and add 1TBS juice to the fruit.
7. Add 1TBS honey, cinnamon, nutmeg, and crush the rosemary as you add it. Add the raisins, and ¼ cup almonds.
8. Let this mixture sit while you prepare the shortbread recipe.
9. Shortbread:
10. Soften the cream cheese in a bowl the microwave for about 20-30 seconds. Add 1 TBS honey, and the other ¼ cup almonds.
11. Assembly:
12. Lay out the foil and put the biscuits on the foil so there will be a serving on each. Using a spoon and a knife spread the cream cheese mixture on each biscuit- dividing evenly among them. Add ½ cup of the fruit mixture on top of each biscuit.
13. Take the top edges of the foil and put together, then fold/roll to close. Do the same with the ends to have 4 foil “packages.” Put the packages on a cookie sheet and then into the oven.
14. Cook for about 15 minutes or until the fruit mixture is bubbling and any cream cheese has been incorporated.
Title: Peanut Chocolate Covered Marshmallows
Ingredients:
- 48 marshmallows
- 1 peanuts
- 1
- 48
Instructions:
1. Chop up peanuts and place in a bowl. Put to the side.
2. Put chocolate frosting in a small sauce pan place over low heat. Heat only until creamy. Do not bring to boil.
3. Place toothpicks in marshmallows and submerge in warmed frosting. Shake off excess.
4. Dip chocolate covered marshmallow bottoms in the chopped peanuts.
5. Place on wax paper to cool and harden.
Title: Old World Guinness Cake
Ingredients:
- 1/2 unsalted butter
- 2 unsalted butter
- 1/2 stout beer
- 1/2 bittersweet chocolate
- 3 1/2 flour
- 1 1/4 baking soda
- 1/4 salt
- 1/4 eggs
- 2 dark brown sugar
- 1 vanilla extract
- 2
Instructions:
1. Move oven rack to middle position and preheat oven to 350 degrees F. Lightly brush 6 cup Bundt pan or 8"x3" ovenproof ring mold with half the melted butter and chill 2 minutes. Butter again with remaining melted butter then chill until pan is needed.
2. Bring stout to a boil in a small saucepan and add prunes. Remove from heat and let stand until most of the liquid is absorbed.
3. Meanwhile, sift together flour, baking soda and salt into a bowl. Set aside. Melt the chocolate and 1/2 cup unsalted butter together in a small heavy saucepan over low heat, stirring constantly. Remove from heat and set aside.
4. Beat together eggs, brown sugar and vanilla in a large bowl with an electric mixer at high speed until thick, about 2 minutes. Add chocolate mixture and beat until just combined.
5. Reduce speed to low and add flour mixture, mixing until just combined. Stir in prune mixture until combined well. Spoon batter into pan and bake until a wooden toothpick inserted into middle of cake comes out clean, about 40-45 minutes.
6. Cool cake in mold on a rack 10 minutes, then invert onto rack to cool completely, at least 30 minutes.
Title: Zucchini Cake with Lemon Cream Cheese Frosting
Ingredients:
- 1 cinnamon
- 1 nutmeg
- 1/2 eggs
- 3 fresh lemon juice
- 1/2 honey
- 2 zucchini
- 1/4 walnuts
- 1/4 cream cheese
- 2 butter
- 1/2 margarine
- 1 vanilla extract
- 1/2 powdered sugar
- 1 pecans
- 1
- 4 1/2 - 5
- 1/2
Instructions:
1. For Cake: Preheat oven to 350 degrees F.
2. In large bowl, combine cake mix, cinnamon and nutmeg.
3. Add eggs, oil, lemon juice, orange juice, and honey.
4. Mix on low speed to blend, then beat on medium for 2 minutes.
5. Stir in zucchini (and walnuts if desired).
6. Divided batter between 2 greased and floured round cake pans.
7. Bake for 30-35 minutes, or until cakes test done.
8. Cool and frost with Lemon Cream Cheese Frosting.
9. TO Make Frosting: In medium bowl, mix cream cheese, butter, lemon extract and vanilla until throughly blended.
10. Add powdered sugar slowly, mixing well after each addition, until mixture reaches spreading consistency.
11. Stir in pecans.
Title: Low Fat Blueberry Lemon Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2 butter
- 1/2 applesauce
- 1 brown sugar
- 1/2 white sugar
- 1/2 Splenda sugar substitute
- 3/4 egg substitute
- 1 vanilla extract
- 1 sour cream
- 2 frozen blueberries
- 2 lemon zest
- 1 all-purpose flour
Instructions:
1. Preheat oven to 350 degrees. Spray a 12 cup non-stick or silicone bundt pan with cooking spray.
2. In a large mixing bowl cream together, butter, applesauce, brown sugar, white sugar and sugar substitute. Add in egg substitute and vanilla extract and mix well. It might look slightly separated but that is o.k.
3. In another bowl whisk 2 1/2 cups flour with baking powder and salt; set aside.
4. Add flour mixture to butter mixture in three additions, alternating with sour cream.
5. Re-use flour bowl to toss blueberries and zest with remaining teaspoon flour.
6. Spread batter in prepared pan.
7. Bake cake on bottom rack of oven until a toothpick inserted into center comes out clean, about 60 to 70 minutes.
8. Cool in pan 20 minutes then invert onto a wire rack.
9. Make a simple glaze with icing sugar and lemon juice or dust with icing sugar just before serving.
Title: Scandinavian Rhubarb Cake
Ingredients:
- 1 1/2 brown sugar
- 1/2 oleo
- 1 egg
- 1 buttermilk
- 2 flour
- 1 baking soda
- 1 vanilla
- 1/2 salt
- 1 1/2 rhubarb
- 1/3 sugar
- 1 cinnamon
Instructions:
1. Mix together in this order :.
2. brown sugar,oleo, egg, buttermilk, flour, soda, vanilla & salt.
3. Fold in the rhubarb
4. Pour into a greased 9 X 13 pan.
5. Mix together the sugar and cinnamon and sprinkle over the batter.
6. Bake at 350 for 45 minutes.
Title: Chocolate Coconut Macaroons
Ingredients:
- 750 granulated sugar
- 125 milk
- 125 butter
- 750 quick-cooking oatmeal
- 250 coconut
- 125 salt
- 5 vanilla
- 5
Instructions:
1. Mix oatmeal, coconut, cocoa, salt and vanilla into bowl.
2. Mix sugar, milk and margarine in saucepan. Bring to a boil, then remove from heat. Quickly mix in remaining ingredients, blending well.
3. Drop by teaspoon onto cookie sheet (or counter) lined with wax paper. Let cool and serve.
Title: Jack Daniel's Doodles
Ingredients:
- 2 eggs
- 1 powdered sugar
- 1/2 pecans
- 5 walnuts
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine eggs, cake mix, oil, nuts (if using) and whiskey in batter bowl and mix well.
3. Chill dough overnight, or at least 3 hours.
4. Form into small balls (about 1-2 tablespoons each) and roll in powdered sugar.
5. Place cookies on ungreased baking sheet and bake for 10-15 minutes, until almost no indentation remains when touched.
6. They will be soft when taken from the oven, but will crispen when cooled.
7. Bake for closer to 10 minutes if you like a softer cookie, closer to 15 for crispy ones!
8. If you want, sprinkle with a little more powdered sugar before serving.
Title: Coffee & Spices Sponge Cake
Ingredients:
- 4 ground coffee
- 3/4 milk
- 1 flour
- 1 baking powder
- 1/2 salt
- 1 -2 cinnamon
- 1/2 nutmeg
- 1/4 clove
- 3 eggs
- 1 sugar
- 1 vanilla extract
- 1/4 butter
Instructions:
1. Combine coffee and milk in a saucepan and bring to a boil.
2. Steep over low heat for 10 minutes.
3. Strain into a measuring cup. T.
4. There should be 1/2 cup flavored milk.
5. Keep the milk warm on low heat.
6. Sift the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside until needed.
7. In a large bowl, beat the eggs for two minutes at high speed until thick, then slowly add the sugar and beat for 4 to 5 minutes longer until the mixture is very light.
8. Using a mixer on low speed, slowly beat in the flavored milk, just until blended.
9. Now beat in the vanilla and slowly fold in the flour mixture just until blended, making sure not too overbeat.
10. Lastly, fold in the melted butter, gently.
11. Pour into a greased and floured 8-inch round cake pan.
12. Bake in a preheated 350 degrees F oven for 20-25 minutes until cake tester inserted in center comes out clean.
13. Let cake cool for 10 minutes, then turn out onto a rack to cool completely, then frost with your favorite chocolate buttercream or coffee frosting.
Title: Tia Maria Torte
Ingredients:
- 2 milk
- 1 powdered sugar
- 6 vanilla
- 1
- 3
- 1
- 1/4
Instructions:
1. Dip cookies in milk and then in liqueur.
2. Arrange some of the cookies on the bottom and sides of a 8 inch springform pan.
3. Whip cream,sugar and vanilla together.
4. Alternate whipped cream with a layer of dipped cookies,ending with a layer of whipped cream.
5. Top with shaved chocolate and almonds.
6. Refrigerate.
Title: Strawberry Shortcake
Ingredients:
- 4 fresh strawberries
- 2 3/4 sugar
- 1 eggs
- 2 self-rising flour
- 2 buttermilk
- 1 vanilla extract
- 1 vanilla bean
- 1 1/2 strawberries
- 1
- 3
- 6
- 1
Instructions:
1. Preheat oven to 350.
2. Stir together sliced strawberries & 1/2 cup sugar in a bowl. Let stand, stirring occasionally, for 1 hour.
3. Beat 1 and 1/2 cups sugar and oil at medium speed w/ electric mixer until blended.
4. Add eggs, one at a time, beating until blended after each addition.
5. Add flour to oil mixture alternately with buttermilk, beginning and ending with flour. Beat at medium speed for 4 minutes, then beat in vanilla extract.
6. Grease a 15 x 10" jellyroll pan & pour batter into pan.
7. Bake @ 350 degrees for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan & cool completely on wire rack.
8. Cut cake into 12 rounds w/ a 3" biscuit cutter, and set rounds aside.
9. Heat 1 and 1/2 cups whipping cream and vanilla bean pieces over medium-high heat in a heavy saucepan, stirring often. Bring to a simmer (do not boil), then reduce heat to low. Cook for 5 minutes.
10. Remove from heat, cool in pan until vanilla beans are cool enough to handle. Strain cream and reserve vanilla beans.
11. Return cream to saucepan and squeeze seeds from vanilla beans into it. Stir in remaining 3/4 cup sugar, and cook over medium heat, stirring constantly until sugar dissolves.
12. Beat egg yolks until thick and pale. Gradually stir in 1/4 of hot cream mixture into yolks; add to remaining cream mixture in pan, stirring constantly. Cook over medium heat, stirring constantly, for 5 minutes or until mixture coats the back of a spoon. Remove from heat & cool in fridge.
13. Place 1 cake round on each serving plate. Top w/ strawberries & custard. Top w/ second cake round and more strawberries. Top w/ whipped cream and a whole strawberry.
Title: Simple Cream Cheese Cookies
Ingredients:
- 1/2 butter
- 4 cream cheese
- 1 granulated sugar
- 1 egg
- 1 vanilla extract
- 1 baking powder
- 1/2 cake flour
- 1 3/4
Instructions:
1. Line baking sheet with parchment paper. (I skipped this step and just used butter wrappers to grease pan instead).
2. Cream together butter and cream cheese with mixer.
3. Add sugar and beat for 1 minute. Add egg and beat to combine.
4. Add extracts and beat until combined. Add in baking powder and cake flour, mixing to combine.
5. Refrigerate dough for at least 1 hour after mixed.
6. Preheat oven to 375. Dough is sticky so use flour on your hands to roll out 1 inch to 2 inch balls. You can use the bottom of a cup or glass dipped in flour to gently flatten the balls. Don't flatten too much or the cookies won't puff up.
7. Bake for 9 to 11 minutes. Pull them out as soon as you see the underside edges turning golden.
Title: Orange-Almond Biscotti
Ingredients:
- 1 sugar
- 1/2 butter
- 1 eggs
- 2 all-purpose flour
- 3 1/2 baking powder
- 1 salt
- 1/2 bittersweet chocolate
- 1/3
Instructions:
1. Preheat oven to 350 degrees. Beat sugar, butter, orange peel and eggs in a large bowl.
2. Stir in flour, baking powder, salt and almonds. Shape half of the dough at a time into 10 x 3 inch rectangles and set onto ungreased cookie sheets. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Cool on the cookie sheet for 15 minutes.
3. Cut crosswise into 1/2-inch slices and place slices, cut sides down, on a cookie sheet. Bake for about 15 minutes longer or until golden brown and crispy. Cool on wire racks. Optional: top with melted bittersweet chocolate.
Title: My Mum's Apple Tart... Divine !
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1/2 salt
- 1 1/2 self raising flour
- 1/2 baking powder
- 1/2 milk
- 1 apples
- 1 cooking apple
- 1 sugar
- 125 milk
- butter
Instructions:
1. (firstly i've suggested TWO cooking apples as an alternative but this publishing system has trouble decoding the measurement so i'm printing it here).
2. cream butter, sugar, eggs & vanilla.
3. add flour & milk.
4. arrange apples on raw mixture.
5. bake @ 180ºC for 30 - 45min (check with toothpick).
6. SAUCE.
7. boil slowly for 20min.
8. pour over hot cake.
9. pop back in oven.
10. (you could halve sugar in future - after trying - if you don't like it as sweet).
Title: Banana Cream Brownie Squares
Ingredients:
- 3/4 peanuts
- 20 eggs
- 3 water
- 1/3 bananas
- 1/4 milk
- 3 vanilla instant pudding mix
- 1 1/4 Cool Whip
- 3 strawberries
- 8
- 9
- 1
Instructions:
1. Preheat oven to 350°. Prepare brownie mix according to package directions; stir in 1/2 cup of peanuts. Pour into 9" square baking pan. Bake according to package directions. Cool completely.
2. Slice 2 of the bananas; place in single layer over brownie.
3. Whisk pudding mix into milk just until it begins to thicken. Gently fold in 2 1/2 cups of the Cool Whip. Quickly spread mixture over the bananas. Refrigerate 30 minutes.
4. Sprinkle remaining peanuts over pudding mixture. Top with remaining Cool Whip. Grate chocolate evenly over dessert.
5. Slice remaining banana and strawberries. Slice into 9 squares. Garnish each square with banana and strawberry slices.
Title: Fattigmans Bakkelser(Norwegian Fried Cookies)
Ingredients:
- 10 powdered sugar
- 1/3 cognac
- 1/2 other brandy
- 1 cardamom
- 1 lemon zest
- 1/2 all-purpose flour
- 2 - 2 1/2
Instructions:
1. In mixer bowl, beat egg yolks and sugar for about 10 minutes or until very thick and lemon colored.
2. Stir in cream, cognac, cardamom and lemon peel.
3. Mix in enough flour to make a stiff dough, cover and refrigerate at least 3 hours.
4. Heat deep fryer to 375 degrees.
5. Divide dough in half and roll very thin 1/8 to 1/16 thick on well floured board.
6. Cut dough into 4x2 inch diamonds, cut slit about 1 inch in center and draw long point of diamond through slit and curl back in opposite direction.
7. Fry in deep fryer about 15 seconds on each side or until light brown.
8. Drain and store in airtight container.
9. Before serving sprinkle with powdered sugar.
10. *Selfrising flour can be used in this recipe.
Title: Berries and Coconut Cream
Ingredients:
- 2 mixed berries
- 2 granulated sugar
- 2 fresh lime juice
- 1 heavy cream
- 1/2 cream of coconut
Instructions:
1. In a large bowl, gently toss the berries, sugar, and lime juice.
2. With an electric mixer, beat the heavy cream and cream of coconut until soft peaks form. Serve with the berries.
Title: Easy Mexican Bread Pudding
Ingredients:
- 3/4 brown sugar
- 1/2 cinnamon
- 2 1/2 raisins
- 1 walnuts
- 3/4 sharp cheddar cheese
- 1/2 butter
- 2
Instructions:
1. Combine brown sugar, cinnamon and 3/4 cup water in saucepan.
2. Cook over low heat until sugar is dissolved.
3. Pour over bread cubes in large bowl and toss gently.
4. Add raisins, walnuts and cheese, mixing lightly.
5. Spoon bread mixture into buttered 1 1/2 quart casserole.
6. Bake at 375 degrees for 15 minutes or until heat through.
7. Serve warm with whipped cream.
Title: Butter Cream Frosting from the Plaza
Ingredients:
- 1/2 sugar
- 1/4 water
- 1/8 cream of tartar
- 5 sweet butter
- 1 1/4 brandy
- 1
Instructions:
1. Combine sugar, water and cream of tartar in a saucepan until the sugar dissolves.
2. Cook over medium heat until syrup reaches 230 degrees, or until it spins a thread.
3. Beat egg yolks until light and lemon-colored. Gradually beat in syrup until the mixture is stiff and almost white.
4. Cut butter into very small pieces and gradually beat into the egg mixture with an electric mixer until the frosting is smooth and creamy.
5. Flavor with brandy. Chill until the mixture is firm enough to spread.
6. This makes enough to frost 2 9-inch layers of cake.
Title: Old World Honey Cake
Ingredients:
- 3 1/2 all-purpose flour
- 1/4 salt
- 1 1/2 baking powder
- 1 baking soda
- 2 ground cinnamon
- 1 1/2 ground allspice
- 4 eggs
- 3/4 white sugar
- 4 honey
- 2 brewed coffee
- 1/2 raisins
- 1/2
- 2
Instructions:
1. Beat the eggs and sugar together until they turn light, approximately five minutes. Then beat in the oil, honey, and coffee. Sift the dry ingredients, and stir them to the egg mixture, along with the almonds and raisins.
2. Oil 2 9-inch loaf pans. Line the bottom with waxed paper, then oil again.
3. Fill each pan until approximately 1" from the top. Bake in a pre-heated oven at 325 degrees for 65-75 minutes, or until the cakes test done.
4. Cool on a wire rack for 10 minutes, then remove from pans. Coat with glaze and sprinkle with slivered almonds.