lumicero/recipes-ing2inst huggingface dataset:
Title: Mississippi Mud Cake
Ingredients:
- 1 eggs
- 4 sour cream
- 1 strong black coffee
- 1/2 miniature marshmallows
- 1/2 pecans
- 3 butter
- 1
- 3
Instructions:
1. Cake: Preheat oven to 350*F. In a large mixer bowl, combine cake ingredients. Beat on medium speed for 2 minutes or until smooth. Spread batter evenly in greased 13-by 9-inch pan. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean.
2. Topping: Sprinkle marshmallows and nuts over cake as soon as it comes out of oven. Bake 5 minutes longer or until marshmallows puff. Remove from oven. Cool 30 minutes in pan on a wire rack.
3. Drizzle: In a small saucepan over low heat, melt chocolate and butter or microwave on medium for 2 minutes. Stir until smooth. Drizzle over marshmallow-nut layer. Serve warm or cool to room temperature before cutting.
Title: Pina Coloda Cake
Ingredients:
- 1 egg
- 1 water
- 1 sweetened condensed milk
- 1 cream of coconut
- 1 crushed pineapple
- 1 -2 Cool Whip
- coconut
Instructions:
1. Prepare and bake cake according to package directions in 9x13inch pan.
2. Poke holes in cake with end of wooden spoon or fork.
3. In a bowl mix cream of coconut and sweetened condensed milk.
4. Pour over cake.
5. Add crushed pineapple if desired.
6. Top with Cool Whip and then coconut.
7. Chill.
Title: Coconut Rice Pudding Parfaits With Fresh Mango and Pineapple
Ingredients:
- 3 water
- 1 basmati rice
- 1 sugar
- 2 sugar
- 2 eggs
- 2 cornstarch
- 3 vanilla extract
- 4 canned unsweetened coconut milk
- 1 1/2 salt
- 1 sweetened flaked coconut
- 1 all-purpose flour
- 1 golden brown sugar
- 1 sugar
- 1 1/2 salt
- 2/3 unsalted butter
- 1/2 fresh pineapple
- 1/4 fresh mango
- 3/4
- 4 1/2
- 2
- 1
Instructions:
1. For rice pudding: Bring 3 cups water to boil in heavy medium saucepan.
2. Add rice; reduce heat to medium and simmer uncovered until very tender, about 18 minutes. Drain if necessary.
3. Whisk 1/2 cup plus 1 tablespoon sugar, eggs, egg yolks, cornstarch, and vanilla in large bowl to combine.
4. Bring whole milk, coconut milk, remaining 1/2 cup plus 1 tablespoon sugar, and salt to boil in heavy medium saucepan. Pour over sugar-egg mixture, whisking constantly. Strain mixture back into saucepan and bring to boil over medium heat. Whisk gently until slightly thickened. Remove from heat. Fold in cooked rice and coconut. Pour into bowl, pressing plastic wrap onto surface, and refrigerate until cold, about 4 hours. (Can be prepared up to 1 day ahead. Keep refrigerated.) Stir in cream.
5. For macaroon crumble: Preheat oven to 350°F Line large rimmed baking sheet with parchment paper. Toss coconut, flour, both sugars, and salt in large bowl to combine. Using fingertips, rub butter into mixture until clumps form. Spread mixture on baking sheet, patting down slightly. Bake until golden brown, about 20 minutes. Cool. Break crumble into bite-size pieces.
6. Toss pineapple and mango in bowl to combine.
7. Presentation: Spoon 1/4 cup rice pudding into each of 6 wine glasses. Top each with 1/4 cup fruit mixture. Sprinkle each with 2 tablespoons macaroon crumble. Repeat with remaining pudding and fruit mixture (reserve remaining pudding for another use). Sprinkle each parfait with 2 tablespoons macaroon crumble and serve.
Title: Sago Plum Pudding
Ingredients:
- 4 sago
- 1 1/4 milk
- 1 1/2 butter
- 1/2 sugar
- 1 raisins
- 1 bicarbonate of soda
- 1/2 salt
- 1
Instructions:
1. Place sago in a bowl and pour milk over and leave overnight or for 8 hours in fridge.
2. Put a large saucepan with a trivet at the bottom with enough water so the pudding basin sits about 1/3 above the water level.
3. Combine butter and sugar add the dry ingredients and stir thoroughly.
4. Stir in the lemon essence and the bicarb soda into the milk-sago mixture.
5. Add the milk-sago mixture to the other ingredients and mix thoroughly.
6. Place into a greased pudding basin.
7. Make sure the water is boiling and gently place the pudding basin in the saucepan and boil for 21/2 hours.
8. Check the water from time to time and add more boiling water, not cold.
9. Once cooked let sit for 10 mins then turn out and slice into wedges.
10. Serve with custard or cream.
Title: Cranberry Orange Trifle
Ingredients:
- 1 boiling water
- 1 mandarin oranges
- 1 milk
- 300 vanilla instant pudding mix
- 1 1/2 Cool Whip Topping
- 1 orange zest
- 1 fresh cranberries
- 1
Instructions:
1. Dissolve jelly powder in boiling water.
2. Drain oranges, reserving liquid; add cold water to measure 1 cup; stir into jelly.
3. Place cake cubes into glass trifle bowl; pour jelly over and toss gentle until absorbed.
4. Pour milk into mixing bowl; add pudding mix and beat for 1 minute.
5. Fold in 2 cups of cool whip, orange sections and rind; spread over jelly.
6. Garnish with remaining topping and cranberries; chill.
Title: Linzer Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 baking powder
- 1 butter
- 1/2 granulated sugar
- 1/2 egg
- 1 vanilla extract
- 1 confectioners' sugar
- 3/4
Instructions:
1. Mix flour, almonds and baking powder in small bowl; set aside.
2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; beat until well blended.
3. Divide dough into four equal portions; wrap individually with plastic wrap. Refrigerate at least 1 hour or overnight.
4. Preheat oven to 350°F Spray baking sheet with cooking spray. Place one portion of dough between two sheets of waxed paper; roll to 1/8-inch thickness. Cut into round shapes with 2-1/2-inch cookie cutter. Place, 1 inch apart, on prepared baking sheet. Cut three (1/4-inch) circles from half of the cookies using a sharp knife. Repeat with remaining dough.
5. Bake 8 to 10 minutes, or just until edges are lightly browned. Remove to wire racks; cool completely.
6. Assemble cookies by spreading 2 teaspoons preserves onto each solid cookie; top with 1 cut-out cookie. Sift confectioners' sugar over assembled cookies. Store in airtight container at room temperature.
7. Tip: To prevent dough from sticking to your cookie cutter, spray it with Pam Baking.
8. Additional recipe ideas and more information about Pam Baking can be found online at www.pam.ca.
Title: Kaffee Klatch Crunchy Coffee Cake
Ingredients:
- 3/4 sugar
- 2 all-purpose flour
- 2 double-acting baking powder
- 1/2 salt
- 1 cinnamon
- 1/4 nutmeg
- 1/3 shortening
- 1 milk
- 2 eggs
- 2/3 light brown sugar
- 2 flour
- 3 butter
- 1
Instructions:
1. Make topping first:
2. Combine brown sugar and flour; cut in butter to resemble corn meal. Add chopped nuts. Chill until ready to use.
3. Cake:
4. Combine and sift together the first 6 (dry) ingredients.
5. Add shortening and milk and beat for 1 1/2 minutes or 225 strokes (can you tell this is an old-fashioned recipe. lol). (If using an electric mixer, use low speed until ingredients are blended, then beat at medium speed for 1 1/2 minutes).
6. Add eggs and beat another 1 1/2 minutes.
7. Pour 1/3 of the batter into well greased 8" square or tube pan.
8. Sprinkle 1/2 the topping over batter, cover with remaining batter, and sprinkle with remaining topping.
9. Bake in a moderate oven 350-degrees Fahrenheit for 35 to 40 minutes or until tested done. Serve warm.
Title: Eileen D'esterhazy Buckley's Creamy Pound Cake
Ingredients:
- 1 1/2 butter
- 8 cream cheese
- 3 sugar
- 3 flour
- 1 salt
- 6 eggs
- 1 vanilla extract
- 1 mace
- 1/4
Instructions:
1. Place oven rack on bottom setting.
2. Preheat oven to 325°F.
3. Spray ONLY THE BOTTOM OF THE pan (large loaf pan by Wilton or 12 cup Bundt).
4. Mix butter and cream cheese.
5. Add sugar.
6. Add eggs one at a time, incorporating well.
7. (You can add food coloring at this point, if you want).
8. Add flour and salt.
9. Mix well and add flavorings.
10. Bake for 1.5 hours.
Title: Amber Rum Cake
Ingredients:
- 1 eggs
- 4 sugar
- 8 lemon flavor instant pudding and pie filling
- 1/4 dark rum
- 1 raisins
- 1
- 1/4
Instructions:
1. Preheat oven to 350.
2. Grease and flour 12 cup bundt or 10 inch tube pan.
3. Combine cake mix, pudding mix, eggs, 1/2 c nectar, 1/2 c rum, oil, and raisins in large bowl.
4. Blend well, then beat at medium mixer speed 2 minutes.
5. Turn into prepared pan.
6. Bake 55 to 60 minutes or until cake tests done.
7. Cool in pan 15 minutes.
8. Meanwhile, combine remaining nectar and sugar in saucepan.
9. Bring to a boil, boil 5 minutes, stirring constantly.
10. Remove from stove and stir in remaining rum.
11. Remove cake from pan to serving plate.
12. Prick top and sides.
13. Slowly, spoon and brush syrup over warm cake.
14. ENJOY!
Title: Peanut Butter-Banana Semifredo
Ingredients:
- 1/4 unsalted dry roasted peanuts
- 5 graham crackers
- 4 unsalted butter
- 8 sugar
- 3/4 banana
- 1 hazelnut-flavored liqueur
- 2 salt
- 1 heavy cream
- 1 creamy peanut butter
- 3/4
Instructions:
1. Prepare the crust: Spray 9x5 metal loaf pan with cooking spray and line with plastic wrap, leaving 2 inch overhang on all sides; spray the plastic wrap. Finely grind the peanuts and graham crackers in food processor. Add melted butter and pulse til combined. Press mixture into bottom of prepared pan and refrigerate.
2. Make ice cream: Bring 2 inches water to a simmer in a saucepan over med heat. Fill a bowl with ice water. Whisk yolks, 1/2 c sugar, banana puree, liqueur and salt in large metal bowl. Place the bowl over the pot of simmering water. (Make sure that the bowl doesn't touch the water) Whisk til thickened, 8-10 minute Place bowl of thickened mixture into bowl of ice water to cool.
3. Beat heavy cream and remaining 1/4 c sugar with mixer til cream just holds stiff peaks. Gently fold into banana custard. Heat the peanut butter in the microwave til soft, about 20 seconds and let cool slightly. Drop spoonfuls of peanut butter into banana cream and fold a few time to swirl.
4. Spread mixture over crust. Cover with plastic wrap and freeze til firm; 9 hours. Lift out of pan using plastic wrap and cut into 1 inch slices.
Title: Supreme Bananas Foster
Ingredients:
- 4 unsalted butter
- 1/2 brown sugar
- 1 triple sec
- 1 bananas
- 2 -3 rum
- 1 1/2 orange zest
- 1 French vanilla ice cream
- 1
Instructions:
1. Scoop ice cream into 2-3 individual serving dishes (depending on how large you want each serving to be) and place in freezer. The ice cream should be firm and the serving pieces should be ice cold by the time you are ready to make the dessert.
2. Pre-chill the bananas in the refrigerator. Do not use overly ripe bananas. The peel should be smoothly yellow with minimal spots or browning.
3. If you'll be using the orange zest, go ahead and do that now (it won't take much, probably 4-5 swipes on a medium orange) and set aside.
4. Over medium heat, melt butter in an 8-9" sauté pan. Do not brown or overheat the butter.
5. Once melted, add the brown sugar and stir until dissolved.
6. As the sugar begins to caramelize, add the créme de banane and triple sec. Stir to blend everything smoothly. Reduce heat to its lowest setting.
7. Peel and slice bananas into the sauce. This can be done with as much or as little flair as you desire. This is definitely a dessert whose incredible taste is enhanced by the style of its preparation, so I always like to make a bit of a show of it.
8. Increase heat back to medium and cook the sliced bananas for about 2 minutes, until they become softened and glossy in appearance.
9. In the final seconds of their cooking, retrieve the dishes of ice cream from the freezer. They should be frosty cold.
10. Increase the heat to medium high and have a long-reach lighter ready in your hand. Pour the 151-proof rum into the pan, wait a beat, then ignite. Watch those eyebrows! If you are a practiced cook, and are using a gas burner, you can ignite the rum vapors by tilting the sauté pan slightly into the burner flame.
11. Once the alcohol is burned off, which will only take a few seconds, turn off the burner and spoon the bananas and sauce over the scoops of ice cream. This should yield 3 small desserts or 2 decent-sized ones. It's a very sweet and rich dessert, so small portions are not a bad thing!
12. If you want to add a small pinch of orange zest, do so immediately before serving.
Title: Baked Fresh Apricots with Almonds
Ingredients:
- 1 apricot
- 3 half-and-half
- 1/4 granulated sugar
- 2 brown sugar
- 1
Instructions:
1. Preheat oven to 350*.
2. Cut the apricots in half and remove their pits.
3. Arrange the apricot halves, cut side down, in a gratin dish.
4. Spoon the jam over the fruit.
5. Pour the half-and-half over the fruit.
6. Sprinkle the almonds and sugar on top.
7. Place in preheated oven for 30-35 minutes.
8. Serve lukewarm.
Title: Sex-in-a-pan
Ingredients:
- 1 pecans
- 1/4 icing sugar
- 1/2 margarine
- 1 flour
- 8 Philadelphia Cream Cheese
- 1 white sugar
- 1 Cool Whip
- 1 instant chocolate pudding mix
- 1 instant vanilla pudding
- 3 milk
Instructions:
1. Mix together the icing sugar, margarine, flour, and chopped pecans and press into a 9X13" pan.
2. Bake for about 15 minutes at 350 degrees F; Cool.
3. Mix cream cheese, white sugar, and ONE cup of cool whip; Spread on cool base.
4. Mix both packages of pudding and add 3 cups of milk.
5. Beat and spread on filling layer (don't worry it will thicken as it cools).
6. Spread remaining cool whip on top, add some shaved chocolate if you want and set in the fridge.
Title: Peanut Butter Nutella Cookies
Ingredients:
- 1 1/4 flour
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
- 1/2 butter
- 1 peanut butter
- 3/4 sugar
- 1/2 brown sugar
- 1 egg
- 1 milk
- 1 vanilla
- sugar
Instructions:
1. Preheat your oven to 350 degrees.
2. Combine the flour, baking soda, baking powder, and salt in a bowl, and set aside.
3. Beat together the butter and peanut butter until fluffy. Add sugar, brown sugar, egg, milk, and vanilla.
4. Add flour mixture to peanut butter mixture. Mix together thoroughly. This is not a firm dough, so you should leave it in the fridge for 20-30 minutes.
5. Drop rounded spoonfuls of dough into a small bowl of sugar, coating them evenly. Set them on cookie sheets with space in between to spread. Try to keep dough balls as evenly sized as possible.
6. Bake for 6-7 minutes - be sure to watch them closely! These cookies bake up fast.
7. Once cookies are cool, spread Nutella between two cookies, forming a cookie sandwich.
Title: Baked Bananas in Orange Glaze
Ingredients:
- 2 firm bananas
- 2 butter
- 1/4 brown sugar
- 2
Instructions:
1. Preheat the oven to 350 degrees.
2. Cut each banana in half lengthwise and place cut side down in a greased 8-inch square baking dish.
3. Brush with the butter.
4. Bake, uncovered, for 10 minutes.
5. Combine the orange juice, brown sugar, and orange peel and pour over bananas.
6. Bake 10 minutes longer.
7. Serve with ice cream for a special treat!
Title: Banana S'mores
Ingredients:
- 1 banana
- 12 graham cracker squares
- 6 marshmallows
- 1 5/8
Instructions:
1. Arrange 4 banana slices on each of 6 graham cracker squares.
2. Top each one with a marshmallow.
3. Microwave 12 to 15 seconds or until puffed.
4. Place 2 squares chocolate on remaining 6 graham crackers.
5. Microwave 1 minute or until just soft.
6. Combine halves to make sandwiches.
7. Per Serving: 139 calories, 4g fat (2g sat.), 2mg cholesterol, 98mg sodium, 25g carbohydrate (1g dietary fiber, 15g sugars), 2g protein, 1% Vit. A, 3% Vit C, 2% calcium. 4% iron, 3% potassium, 3% folate.
Title: Peachy Wild Rice Dessert
Ingredients:
- 4 milk
- 3 brown sugar
- 1/2 salt
- 1/4 eggs
- 4 sugar
- 1 sour cream
- 19 cinnamon
- 2
- 1
Instructions:
1. Combine the wild rice with the miik, brown sugar and salt.
2. Bring almost to a boil, reduce heat immediately and cook, stirring constantly 5 minutes.
3. Blend some of the hot rice-milk mixture into the eggs and slowly stir this back into the wild-rice milk mixture, stirring constantly.
4. Stir in almond extract and cook, stirring, until thickened.
5. Spoon into a buttered 2-qt oven proof serving dish.
6. Arrange the peaches on top, in a spiral fashion.
7. Sprinkle the 2 tablespoons of sugar over the peaches and broil until sugar melts, 3 to 4 minutes.
8. Watch carefully so the sugar does not burn.
9. Remove from oven.
10. Place sour cream in the center of the peaches and sprinkle with a mixture of the brown sugar and cinnamon.
11. Can be served at room temperature or after being refrigerated.
Title: Butterscotch-Banana Cake
Ingredients:
- 1/2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1/2 buttermilk
- 1/2 mascarpone cheese
- 6 unsalted butter
- 1/2 ground cinnamon
- 1 sugar
- 2 eggs
- 3 bananas
- 1/2
Instructions:
1. Preheat oven to 350°F Grease and flour a 9-x-5-3-inch loaf pan. Make sure to grease and flour, do not skip this step!
2. Sift flour, baking powder, baking soda and salt into a medium bowl and set aside.
3. Combine the buttermilk and mascarpone cheese in a small bowl and set aside. In a separate bowl beat eggs then combine them to the buttermilk & mascarpone mixture.
4. Using a standing mixer fitted with a paddle attachment beat the butter with the cinnamon on high speed until soft and creamy, about 1 minute. Slowly add the sugar beating continuously on high speed.
5. The mixture should be light, fluffy and creamy white in color. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
6. Add one third of the flour mixture to the batter and beat until it is just incorporated.
7. Add one third of the mascarpone cheese mixture and mix until just incorporated.
8. Add the flour and mascarpone mixture in two more additions, mixing until addition is incorporated before adding the next.
9. Fold in the mashed bananas and butterscotch chips.
10. Pour the batter into prepared pan. Bake for 1 hour and 15 minutes.
11. Cool in the pan on a rack for 5-10 minutes, then remove from pan and set on rack to cool. Serve warm or at room temperature.
Title: Apple-Raisin Bread Pudding
Ingredients:
- 4 baking apples
- 1 1/2 seedless raisin
- 1/2 skim milk
- 1 1/2 Egg Beaters egg substitute
- 3/4 sugar
- 1/2 Fleischmann's margarine
- 2 vanilla extract
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1/8
Instructions:
1. In greased 2-quart casserole, combine bread cubes, apples and raisins; set aside.
2. Combine milk, EGG BEATERS, sugar, margarine, vanilla, cinnamon and nutmeg; pour over bread mixture.
3. Bake at 350 degrees F. for 45 to 50 minutes or until knife inserted in center comes out clean. Serve warm.
4. MICROWAVE: Assemble pudding as above in 2-quart microwavable casserole; cover. Microwave at MEDIUM (50% power) for 6 minutes, stirring every 3 minutes. Microwave at MEDIUM 8 to 10 minutes more, rotating dish 1/2 turn after 4 minutes.
Title: Raw Date Paste
Ingredients:
- 32 pitted dates
- 3 water
Instructions:
1. Place dates in a medium mixing bowl, cover with water and let soak for 20 minutes. Massage dates in soaking water with your hands (this helps to soften them). Drain the dates but reserve the soaking water.
2. Place dates and 1/2 cup of reserved water in the blender and blend into a smooth paste.
3. Stored in a sealed container, Date Paste will keep for 2 weeks in the fridge or 1 month in the freezer. Thaw for a few minutes before using.
Title: Tourte Chiffon Du Rhum - Rum Chiffon Pie
Ingredients:
- 1 gelatin
- 1 water
- 4 eggs
- 3 milk
- 1 1/2 sugar
- 3/4 salt
- 1/8 rum
- 3 1/2 heavy cream
- 1/2
- 1/4
Instructions:
1. Soften gelatin in water for 5 minutes.
2. Beat egg yolks, add milk sugar and salt; cook over low heat, stirring constantly.
3. When mixture coats the spoon, stir in softened gelatin.
4. Cool.
5. Beat egg whites, add rum and fold into cooled custard.
6. Pour into crumb pie crust, cover with whipped cream and sprinkle with grated chocolate.
Title: Mango Sticky Rice
Ingredients:
- 1 sweet rice
- 1 3/4 water
- 1 -2 mango
- 1/4 brown sugar
- 1 coconut milk
- 1/4 salt
- 2 vanilla
- 1 water
- 2
Instructions:
1. Soak sweet rice in 1 cup water for 20 minutes, or up to 1 hour.
2. The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 teaspoons salt, 1 teaspoons coconut flavoring, and 1 tablespoons brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
3. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low.
4. Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
5. Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you are ready to use.
6. To make the sauce, warm the rest of the can of coconut milk, together with 1/4 cup sugar, and a pinch of salt, 1 teaspoons coconut flavoring (optional) and 1 teaspoons vanilla flavoring over medium heat (5 minutes).
7. Add cornstarch (dissolved in water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat (Avoid boiling the sauce, or you will lose that wonderful coconut flavor).
8. Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet, for your taste, add a little more coconut milk.
9. Place scoops of the sticky rice in bowls. (Note that tht sticky rice can be served cold, warm or at room temperature, as desired). Ladle a generous portion of warm coconut sauce over the rice (creating an "island" of sticky rice) . Add slices.pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving).
Title: Chocolate Angel Food Cake With Strawberries
Ingredients:
- 2/3 cake flour
- 1/3 cocoa powder
- 1/2 salt
- 12 Splenda sugar substitute
- 1/2 vanilla extract
- 1 fresh strawberries
- 1 non-fat vanilla yogurt
- 1 honey
- 1
Instructions:
1. Preheat oven to 350.
2. Sift flour, cocoa powder, and salt. Set aside.
3. Beat egg whites in electric mixer on medium speed until foamy. Add Splenda a little at a time on medium speed. Mix on high speed until soft peaks form. Fold in vanilla extract. Gently fold in flour mixture 2 T. at a time.
4. Pour batter into 10 inch tube pan. Bake for 35 minute Let pan cool upside down.
5. In small bowl combine strawberries, yogurt, and honey. Refrigerate until ready to serve.
6. When cake has cooled, cut into 8 equal pieces. Divide strawberry mixture evenly on top of cake pieces.
Title: Three Kings' Cake (Germany)
Ingredients:
- 2 all-purpose flour
- 3 all-purpose flour
- 1/4 fresh yeast
- 1/3 granulated sugar
- 1/4 milk
- 1 milk
- 1/2 salt
- 1 lemon
- 1/2 cardamom
- 2 eggs
- 1/2 raisins
- 1 powdered sugar
- 2 lemon juice
- 2 maraschino cherry
- 1/2
Instructions:
1. FOR THE CAKE ~ Put 1 1/2 cups of the flour (plus another 2 tablespoons of flour) into a bowl & make a hole in the middle. Into that hole put the yeast & mix it with a pinch of sugar & a bit of lukewarm milk.
2. Dust the mixture with flour, then cover it with a cloth & let it rise in a warm place for 15 minutes.
3. Add the melted butter, salt, lemon, cardamom, 1 egg & egg white (the 2nd yolk is for another purpose), along with the remaining milk & flour, to the flour-&-yeast mixture, kneading the dough until it is smooth.
4. When the dough begins to form a ball, stir in the raisins & dried fruit, then form the dough into a log.
5. Cut off 1/4 of the log & divide that fourth into 4 equal parts, forming balls from each smaller part.
6. Divide the ramaining log into 4 parts & form larger balls from each of those parts.
7. Liberally grease a springform pan with a central tube, & place the dough into the pan, alternating large & small dough balls.
8. Cover the pan & set it in a warm place so the dough will rise again.
9. Preheat the oven to 350 degrees F.
10. In a small container beat the egg yolk to a smooth consistency.
11. Brush the dough with the beaten yolk & place the filled pan in the oven to bake for 30 minutes.
12. Cool the cake thoroughly in the pan on a wire rack before removing it from the pan.
13. FOR THE FROSTING ~ Mix the powdered sugar & lemon juice to an icing consistency (not too liquid) & ice the cake, decorating it with the cherries. In Germany, a small gold crown made of foil is often placed in the middle of the cake.