lumicero/recipes-ing2inst huggingface dataset:
Title: Basic Yellow Cake
Ingredients:
- 2 cake flour
- 2 baking powder
- 1/2 salt
- 1/2 butter
- 1 sugar
- 3 eggs
- 2 vanilla
- 3/4 milk
Instructions:
1. Preheat oven to 350°F Grease and flour 2 9-inch cake pans.
2. In bowl, combine flour, baking powder, and salt with a wire whisk.
3. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time.
4. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans.
5. Bake for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.
6. For a 9 x 13 pan - Baked at 350 degrees F. for 30 to 38 minutes.
Title: Cream Cheese Cookies
Ingredients:
- 3 cream cheese
- 1/2 butter
- 1 all-purpose flour
Instructions:
1. Combine the cream cheese, butter and flour and blend completely. Chill.
2. Roll out the dough, half at a time, to about 1/4 inch thick. Cut into small rounds or other dainty shapes.
3. Make a small depression in the center of each cookie and place 1/2 teaspoons preserves. Bake on an ungreased cookie sheet at 350 degrees for about 20 minutes.
4. Cool, and dust with confectioners' sugar if desired.
5. Note: I love using Knott's Berry Farm Raspberry preserves.
Title: Chocolate-Coconut Dessert
Ingredients:
- 12 fat-free evaporated milk
- 13 miniature marshmallows
- 10 1/2 flaked coconut
- 1 1/3 butter
- 6 walnuts
- 2 pecans
- 1 reduced-fat vanilla ice cream
- 12
Instructions:
1. In sauce pan, melt chocolate in milk; bring to boil; boil gently, uncovered, 4 minutes or until thickened, stirring constantly.
2. Add marshmallows; heat and stir until melted.
3. Wait for it to cool.
4. In skillet cook and stir coconut in butter until lightly browned.
5. Stir in cereal and nuts into the skillet.
6. Spread 3 cups of cereal mixture in bottom of 13 X 9 inch pan.
7. Cut ice cream in half lengthwise and then horizontally into 12 slices making a total of 24 pieces.
8. Arrange half the ice cream over cereal.
9. Spread with half the chocolate mixture.
10. Repeat layers.
11. Top with remaining cereal.
12. Cover; freeze firm.
13. Let stand at room temperature for 5-10 minutes before serving.
Title: Mocha Brownies
Ingredients:
- 1 butter
- 4 eggs
- 1 sugar
- 2 flour
- 1 vanilla
- 1 salt
- 1 butter
- 1/4 instant coffee
- 3/8 confectioners' sugar
- 1/2 boiling water
- 1
- 2
- 1/4
Instructions:
1. Melt 1 cup butter + 1 cup unsweetened cocoa in sauce pan over low heat (it's easier to almost melt the butter first and then add the cocoa).
2. Remove from heat and add 2 cups sugar, 4 large eggs, 1 cup flour, 1 cup chopped nuts (I use walnuts), 1 teaspoons vanilla and 1/4 teaspoons salt.
3. Spread over buttered 9 x 13 pan. Bake 350 degrees for 25 minutes. Test with toothpick in center until almost clean.
4. Let brownies cool.
5. Melt 3/4 stick butter and 1/2 cup cocoa. Remove from heat and stir in 1/4 cup boiling water with 1 heaping teaspoons instant coffee. Add 2 cups confectioner's sugar. Beat until smooth. You can use a whisk. Add more sugar or more water to get good consistency (not too thick and not too runny). Spread on cooled cake and refrigerate 1 hour.
6. Note: You do not need to use beaters for the brownie recipe. I wooden spoon or a rubber spatula will work well.
Title: Rice Tart (Torta di Riso)
Ingredients:
- 3 milk
- 1 1/4 water
- 1/2 sugar
- 2 sugar
- 2 lemons, zest of
- 1 salt
- 1 rice
- 1 1/2 long-grain rice
- 1 rice
- 5 -6 long-grain rice
- 2 raisins
- 1 marsala
- 5 rum
- 1 eggs
- vanilla extract
- unsalted butter
Instructions:
1. Heat the milk, water, sugar, lemon zest, and salt to a boil.
2. Stir in the rice and reduce the heat to very low.
3. Simmer, covered, stirring occasionally, until all the liquid is absorbed, 3 to 40 minutes.
4. Spread the rice on a dinner plate to cool and discard the lemon zest.
5. While the rice is cooking, soak the raisins in 1/4 cup Marsala for at least 30 minutes.
6. When the rice has cooled to room temperature, whisk the egg yolks and vanilla in a mixing bowl until blended.
7. Stir in the rice.
8. Add the butter and raisins with the Marsala and mix thoroughly.
9. Beat the egg whites until the peaks are stiff but not dry and fold into the rice mixture.
10. Pour the filling into the tart shell.
11. Heat the oven to 400F.
12. Bake just until lightly creamy inside (a skewer inserted in the center should NOT come out compleltly clean), about 30 minutes.
13. If the top is too pale, you can brown it briefly under the broiler.
14. Cool on a rack, and brush the surface with 1 to 2 Tbs Marsala, making a few holes with a toothpick to allow the liquor to penetrate the interior.
15. Serve at room temperature.
Title: Sugar Coated Molasses Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1/2 molasses
- 2 eggs
- 4 flour
- 1/2 salt
- 2 1/4 baking soda
- 2 1/4 ground ginger
- 1 1/2 ground cloves
- 1 1/2 ground cinnamon
- sugar
Instructions:
1. In a large mixing bowl, cream the butter and sugar.
2. Beat in the molasses and eggs.
3. Separately, combine the dry ingredients, then slowly mix into the wet ingredients.
4. When blended and smooth, roll the dough into small balls, about 1 inch around.
5. Dip the tops in sugar and place on greased or non-stick baking sheets.
6. Bake at 350°F or 180°C for 10-12 minutes.
7. Cool on a wire rack, then store in a tightly covered container to keep the cookies soft.
Title: Glossy Sugar Cookie Icing
Ingredients:
- 1 confectioners' sugar
- 2 milk
- 2 light corn syrup
- 1/4 vanilla extract
Instructions:
1. Combine all ingredients into a bowl.
2. Mix well and divide frosting into random bowls determined by the number of frosting colors of choice.
3. Add food coloring, mix and drizzle onto cookies. Use back of spoon to spread. Allow 30 minutes for icing to dry before adding/layering colors. Icing should be dry within 90 minutes- depending on climate.
Title: Oreo Dump
Ingredients:
- 1 Cool Whip
- 1 cream cheese
- 1 instant vanilla pudding
- 2
Instructions:
1. Mix pudding as directed on box and add cream cheese.
2. Let sit 10-15 minutes then stir in cool whip.
3. Crumble 1/2 pkg of Oreo cookies and put into bottom of 8x13 pan.
4. Spread all of the pudding mixture on cookies in pan.
5. Then put remaining crumbled Oreo cookies on top and keep cool till ready to serve.
6. Enjoy!
Title: Peppermint Buttercream Icing
Ingredients:
- 1 butter
- 5 icing sugar
- 2 1/2
- 2 -3
- 2
Instructions:
1. whip butter.
2. blend in icing sugar and 2 tablespoons of half and half.
3. add egg whites and BEAT! until fluffy.
4. mix in peppermint extract.
5. Be sure to taste!
Title: Iced Coffee Cream
Ingredients:
- 2 instant coffee
- 4 light-brown sugar
- 1/3 boiling water
- 1/4 cinnamon
- 3 mixed spice
- 2/3 water
- 1 1/2 milk
- 1 vanilla extract
- 5 vanilla ice cream
- 8 cocoa powder
- 4 cinnamon sticks
- 1/2 lime slice
- 3 -4 chocolate
Instructions:
1. Dissolve coffee and brown sugar in boiling water.
2. Add cinnamon and Mixed Spice. Add cold water and stir well.
3. Add milk, vanilla and whipping cream.
4. Whisk lightly until evenly combined.
5. Put 2 ice cubes into each glass.
6. Half fill with coffee mixture. Add a scoop of ice cream to each glass and top up with remaining coffee. Sprinkle with unsweetened cocoa powder.
7. Garnish with cinnamon sticks, lime slices and grated chocolate, if desired.
8. Serve at once with long-handled spoons.
9. VARIATION: For a sweeter version, increase brown sugar to taste. If desired, top each with a little whipped cream.
Title: Coconut Rice Crispy Squares
Ingredients:
- 1 walnuts
- 1/2 pecans
- 1/2 sweetened condensed milk
- 4
- 1
Instructions:
1. Preheat oven to 350 degrees Celsius if using a metal pan, 325 degrees Celsius for a glass pan.
2. Line a 9" X 9" square pan with foil. Lightly grease bottom and sides.
3. In large bowl, combine all the ingredients and mix well.
4. Spread in pan.
5. Bake fore 25-30 minutes or until top is golden. Be careful not to overbake.
6. Turn out onto cooling rack. Remove foil and cut into bars before it cools completely.
Title: Cinnamon Espresso Chip Biscotti
Ingredients:
- 1/3 butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 instant coffee granules
- 2 eggs
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1/2 ground cinnamon
- 1
- 6
- 1/2
Instructions:
1. Toast almonds in 350°F oven til golden about 10 minutes (careful since they will burn easily).
2. Combine first four ingredients.
3. Add eggs, one at a time.
4. Mix flour, baking powder, salt and cinnamon.
5. Combine flour mixture to butter mixture.
6. Add mini chocolate chips.
7. Add toasted almonds to dough.
8. Divide dough in half.
9. Shape dough into two logs approx 10x2.
10. Bake logs at 350°F for 25 minutes.
11. Cool logs on wire racks for 5 minutes.
12. Cut (diagonally) with serrated knife into 1/2" slices.
13. Bake slices at 350°F for 10 minutes.
14. Turn over and bake other side at 350°F for 10 minutes.
15. Cool biscotti on wire racks 10 minutes.
16. Melt chocolate and oil together.
17. Drizzle over cooled biscotti.
18. Allow chocolate to cool completely.
19. Note: To freeze, place biscotti on cookie sheet in one layer in freezer until frozen. Then, place biscotti in freezer bags until ready to use.
Title: Chocolate Macaroons
Ingredients:
- 1 salt
- 2 vanilla extract
- 1/4
- 1
- 3
- 1
Instructions:
1. Preheat oven to 350.
2. Put chocolate, milk, and salt in top of double boiler.
3. Cook about 10 minutes.
4. Until thick (stir occasionaly) Remove from heat, mix in coconut, vanilla and nuts.
5. Put spoonfuls of mix onto greased sheet 1 1/2- 2 inches apart.
6. Bake for 10+ minutes or until desired firmness.
7. (My kids liked them chewy!).
Title: Professor's Apple Archimedes - Apple Crisp
Ingredients:
- 6 -8 apples
- 1 dark brown sugar
- 3 cinnamon
- 1 raisins
- 1 hot water
- 2 butter
- 1/2
Instructions:
1. In a large bowl combine the sliced apples, lemon juice, brown sugar, and cinnamon.
2. In a small bowl soak the raisins until plump in hot water to cover. Drain and discard the water.
3. Add the raisins and bran cereal to the apple mixture. Add the melted butter and mix.
4. Pour the mixture into a buttered shallow baking dish, and pour the orange juice over all. Dot with butter.
5. Cover the pan with foil. Bake at 400° for 40 minutes.
6. Uncover and bake until brown on top, about 15 minutes.
Title: Peanut Butter Filled Brownie Cupcakes
Ingredients:
- 18 creamy peanut butter
- 1/2 cream cheese
- 1/3 egg
- 3 sugar
- 1 confectioners' sugar
- 1/4
- 1/2
Instructions:
1. Prepare brownie batter according to package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth.
2. Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter.
3. Bake at 350 for 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Store in the refrigerator.
Title: Yellow Butter Cupcakes
Ingredients:
- 3 cake flour
- 1 1/2 all-purpose flour
- 2 1/4 baking powder
- 1 1/2 coarse salt
- 3/4 baking soda
- 9 unsalted butter
- 2 1/4 sugar
- 5 eggs
- 3 buttermilk
- 2 pure vanilla extract
- 2
Instructions:
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
2. Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.
3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
Title: Fast Creamy Baked Apples - Fat Free
Ingredients:
- 1 apple
- 1 Splenda granular
- 1 1/2 cornstarch
- 1/2 cinnamon
- 1/4 - 1/2 vanilla
- 1/3 water
- 2 granola cereal
- 2 fat-free cool whip
- 1 cinnamon
Instructions:
1. Using a small to medium sized microwave-proof bowl (with lid if you have one), combine Splenda, cornstarch and cinnamon.
2. Add 1/3 cup of cold water & vanilla, and whisk until blended. Add diced apple coat them with the cinnamon mixture.
3. Cover the dish and microwave for 2 1/2 minutes - apples should appear translucent and be soft, but not be wrinkled. Microwave temperatures vary, so keep an eye on them.
4. Leaving the lid on the bowl, allow sauce to thicken on counter or in microwave and cool for a couple of minutes.
5. Enjoy fat-free apple dessert OR top with granola, cool whip and sprinkle with cinnamon if desired!
Title: Cake in a Mug
Ingredients:
- 1 instant pudding mix
- 1 confectioners' sugar
- 1/3 instant coffee
- 1 1/2
Instructions:
1. Combine cake mix ingredients and blend well.
2. Measure 1/2 cup of mix into a sandwich bag.
3. Label this bag"Cake Mix.
4. "Place the glaze mix ingredients into a sandwich bag.
5. Label this bag"glaze mix" and attach it to the other bag with a twist tie.
6. Place one bag cake mix and one bag glaze mix in each coffee cup and attach the baking instructions.
7. Tip: Be sure to select a large mug that can hold 1 1/2 cups of water.
8. The mug must be microwavable.
9. Flavor Options: Lemon cake mix-lemon pudding, Yellow mix-chocolate pudding, Devils food mix-chocolate pudding, Pineapple mix-coconut pudding, Butterscotch mix-butterscotch pudding.
10. Attach the following note to the gift:Mist inside of coffee mug with cooking spray.
11. Empty cake mix into cup.
12. Add 1 egg white, 1 tablespoon.
13. oil and 1 tablespoon water.
14. Mix well.
15. Microwave on full power 2 minutes.
16. Empty Glaze Mix into a small bowl and add 1 teaspoon water.
17. Mix well.
18. Pour glaze over baked cake.
Title: Lemon Sponge Cake With Italian Meringue and Blackberry Puree
Ingredients:
- 1/2 blackberry
- 12 blackberries
- 6 1/2 sugar
- 3/4 sugar
- 1/3 flour
- 2 cake flour
- 1 salt
- 3 eggs
- 3 lemon zest
- 2 vanilla
- 1/4 cream of tartar
- 1/8 butter
- 2 water
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Butter individual tart pans.
3. Carefully rinse blackberries and pat dry. (Set aside the 12 berries for garnish).
4. Puree the half pint of berries in a food processor or blender until smooth, then strain the puree through a fine mesh strainer; discard seeds.
5. Stir 1 tbsp sugar into puree, set aside.
6. In a large bowl, stir together flour, cake flour and salt and set aside.
7. In a medium bowl, beat egg yolks with 2 1/2 tbsp sugar until thick and lemon-coloured.
8. Stir in lemon zest and vanilla.
9. In another bowl, beat 3 egg whites along with cream of tartar to soft peaks.
10. Gradually beat in 3 tbsp sugar until stiff peaks form.
11. Quickly fold beaten egg whites into egg yolk mixture.
12. Fold in flour mixture until just combined.
13. Quickly fold in melted butter.
14. Divide mixture evenly among tart pans; gently smooth tops.
15. Place tart pans on baking sheet.
16. Bake about 15 minutes until cakes are lightly browned and set in centre.
17. Cool on wire rack, then remove from pans.
18. In small saucepan, combine 1/4 cup water and remaining 3/4 cup sugar.
19. Cook over medium heat until syrup reaches 238 F on a candy thermometer.
20. Remove from heat.
21. Beat remaining three egg whites to form soft peaks, 30 seconds to 1 minute.
22. With the mixer running at medium speed, add syrup in a slow stream.
23. Continure beating until meringue is cool and stiff peaks form, about 3 to 5 minutes.
24. Place cakes on a baking sheet.
25. Divide meringue evenly among cakes and spread over the top (or the meringue also can be spooned into a pastry bag with a large round tip and piped over the cakes).
26. Place cakes under the broiler until edges are golden brown, 1 to 2 minutes.
27. To serve the cakes, garnish each with a couple of blackberries and drizzle a little blackberry puree around each cake.
28. Serve immediately.
Title: (Just A) Chocolate Cherry Trifle
Ingredients:
- 1 cream cheese
- 8 sour cream
- 2 milk
- 1 instant chocolate pudding mix
- 2 cherry pie filling
- 1 1/2
- 2
Instructions:
1. In a large mixing bowl, beat the cream cheese with a hand mixer until smooth.
2. Add the sour cream and beat for another minute or two until well combined.
3. In a separate small mixing bowl, combine the milk and pudding mix as directed on the pudding box. I find that a wire whisk works best for this. To avoid lumps make sure to add small amounts of mix at a time to the milk and whisk thoroughly before adding more.
4. Place the cookies into a large ziptop bag. Make sure to remove as much air as possible before you close it. You can use a rolling pin or some other blunt object to smash them, but I find that my hands are usually enough to crush them. You don't need uniform pieces unless you really want them. If you leave the pudding mixture on the counter while you do this, it should set up by the time you are finished.
5. Fold the pudding mixture into the cream cheese mixture. Keep as much air in the mixture as you can! This is what gives trifles their signature fluffiness.
6. Fold in the chocolate whipped topping, reserving about 4 ounces for garnish. The recipe originally called for 12 ounces in total, but they no longer sell that size and I find that I can always use the extra somehow! Again, keep as much air in the mixture as you can.
7. Now you're ready to begin layering the trifle. I highly recommend a trifle bowl if you have one, but if not, any large serving bowl with high sides will work. Clear glass or plastic is always best so that people can see your layers, however uneven they might turn out! If your bowl is wider at the top than the bottom, your layers may not be perfect. Don't let this stop you; the taste will still be wonderful.
8. Start with half of the cream cheese mixture. Make sure that the layer is as even as possible for best visual results. Try to keep smears up the side of the bowl to a minimum. This is the only tricky part and only matters if you're really trying hard to impress!
9. Next, layer half of the crushed cookie crumbs over the top of the cream cheese layer. This can look a little sparse but don't worry. You don't need a full "crust" for this to work, it's just a flavor and texture accent for the rest of the dish.
10. Finally, add one can of pie filling on top of the cookie layer. Do your best to spread this out evenly. Again, if you're trying to impress, be very careful of smears up the side of the bowl.
11. Repeat this process with the remaining ingredients. You may use the remaining whipped topping and/or chocolate sprinkles to garnish if you like, but if not, then you're done!
12. Cover tightly and chill until ready to serve. I find that the trifle sets up a little better and tastes best when it's cold, so the longer you can chill it before serving, the better. You can serve it immediately if you're in a hurry with no ill effects, so I haven't listed mandatory "cooking" or chilling time for this recipe. Use your best judgment.
Title: Tres Leches Cake/ Three-Milk Cake
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 sugar
- 1 butter
- 1 baking powder
- 1 vanilla extract
- 3 eggs
- 1 sweetened condensed milk
- 1 1/2 evaporated milk
- 2
- 1 1/2
Instructions:
1. Butter and flour a 9x13-inch (or smaller)deep baking pan, set aside Note: Cake doesn't really work in a standard round pan.
2. Preheat oven to 350°F (175°C).
3. Beat together sugar and butter until it is light and fluffy and has a very light yellow color (about 3-4 min).
4. Add the eggs one at a time mixing well after each egg.
5. Add vanilla and flour and beat until a smooth batter is obtained. Pour batter into baking pan.
6. Bake for 35 minutes or until a knife inserted in the center comes out clean.
7. Let the cake cool down to room temperature.
8. Mix the 3 milks and pour over cake, refrigerate and bathe the cake in the milk regularly until half of the sauce is absorbed.
9. Spread the whipped topping over cake, keep refrigerated until ready to serve and refrigerate left overs -- if there's any! =).
10. Tip: Bake a day in advanced, the cake will taste so much better!
Title: Deep Dark Chocolate Cake
Ingredients:
- 2 granulated sugar
- 1 3/4 all-purpose flour
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1 eggs
- 2 buttermilk
- 1 black coffee
- 1 canola oil
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour one 13 x 9-inch baking pan.
3. If you want a layer cake, use two 9-inch pans.
4. In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt.
5. Add eggs, buttermilk, coffee (if making with instant, use 2 tsp to make 1 cup), oil and vanilla; beat on medium speed of electric mixer 2 minutes. Batter will be thin.
6. Pour into prepared pan.
7. Bake until cake tester inserted in centre comes out clean (30-35 minutes for round pans, 35-40 minutes for rectangular pans).
8. Cool 10 minutes; (if using 9-inch round cake pans, remove from pan) and cool on wire racks.
9. Cool completely, then frost with your favourite vanilla icing.
Title: Fannie Farmer Sugar Cookies
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 1 vanilla
- 2 milk
- 1 salt
- 1/2 baking powder
- 3 flour
Instructions:
1. cream butter and sugar.
2. beat in eggs, vanilla and milk.
3. add salt, bp and flour.
4. chill for at least an hour.
5. roll out and cut.
6. bake at 375 degrees for 8 to 10 minutes.
Title: Petits Fours Siciliana
Ingredients:
- 3 sugar
- 3 vanilla extract
- 2 ricotta cheese
- 1 cottage cheese
- 3 powdered sugar
- 3/4
- 3
- 2
- 1 1/2
- 3
Instructions:
1. Preheat oven to 350°F Grease bottom and sides 11 ½ inch x 8 ½ inch baking pan. Line the bottom with waxed paper or parchment paper. Grease and lightly flour paper. Shake off excess flour.
2. In a medium bowl, beat egg yolks with sugar until light. Sift in cocoa; add vanilla. In a small bowl, beat egg whites until stiff. Gently fold into egg yolks, ½ at a time.
3. Spread mixture evenly in prepared pan. Bake in preheated oven 10 to 12 minutes or until set. Cool in pan on wire rack 10 minutes. Invert cake on waxed paper; peel waxed paper off bottom of cake. To store cake, wrap in plastic wrap up to 24 hours.
4. TO MAKE FILLING, in a small bowl, beat or process cheese until smooth. Add sugar, orange liqueur, peel and chocolate. Mix well. Trim edges from cake. Cut cake in HALF; place on a flat surface. Spread bottom with filling; press other HALF gently on top. Cut cake in 20 slices. Sift cocoa over top. Refrigerate 2 hours. To store, refrigerate in a covered container up to 2 days. Makes 20 slices.
5. Chocolate & Petits Fours.Beverley Sutherland Smith.
Title: Wholemeal Date Apple and Walnut Cake
Ingredients:
- 300 whole wheat flour
- 1 baking powder
- 2 ground cinnamon
- 125 soft brown sugar
- 4 clear honey
- 250 dates
- 175 eggs
- 120 apples
- 2 walnuts
- 250
- 50
Instructions:
1. Grease a 20cm square cake tin, line with greaseproof paper, then grease the paper.
2. Mix the flour, baking powder and cinnamon together in a bowl. Put the sugar, honey, dates (stoned and chopped) and apple juice in a pan and heat gently until the sugar has dissolved. Remove from the heat and leave to cool slightly, then add the flour with the oil. Beat until smooth. Add the eggs (beaten) and apples (peeled, cored and chopped) and mix thoroughly.
3. Turn the mixture into the prepared tin, then sprinkle with the walnuts. Bake in a preheated moderate oven (180C/350F/Gas Mark 4) for 1hr to 1hr 15 mins until the cake springs back when lightly pressed in the centre. Turn out onto a wire rack, peel off the paper, turn the cake the right way up and leave to cool.
4. To freeze: Wrap the cake in a polythene bag, seal and label and freeze for up to 4 months.
5. To thaw and serve: Unwrap, place on a serving plate and leave to stand at room temperature for 4 hours.