lumicero/recipes-ing2inst huggingface dataset:
Title: My Favorite Carrot Cake With Magic Topping
Ingredients:
- 3 eggs
- 2 sugar
- 1 1/4 flour
- 2 salt
- 1 baking soda
- 1 cinnamon
- 1 coconut
- 1 walnuts
- 1 crushed pineapple
- 1 carrots
- 2 vanilla
- 1 coconut
- 3/4 brown sugar
- 3/4 salt
- 1/2 shortening
- 1/3 milk
- 2
Instructions:
1. Beat together eggs, sugar, and salad oil.
2. Add flour, salt, soda, and cinnamon.
3. To the batter add coconut, walnuts, pineapple, carrots and vanilla. Mix well and pour into a greased 9 x 13 pan and Bake at 350° for 40-45 minutes or until knife inserted in middle comes out clean.
4. Magic Topping.
5. Combine all ingredients in medium saucepan over medium heat. Cook stirring constantly until sugar melts. Spread on top of warm Carrot cake and Bake at 375° for 10 to 12 minutes.
Title: Vegan Crannberry Currant Oatmeal Cookies
Ingredients:
- 1 1/4 unbleached all-purpose flour
- 3/4 ground cinnamon
- 3/4 light brown sugar
- 1 baking powder
- 1/4 soymilk
- 1 3/4 rolled oats
- 1/2 dried cranberries
- 1/2 dried currant
- 1 salt
- 1/2 applesauce
- 1 baking powder
- 1/2 margarine
Instructions:
1. preheat oven to 350 degrees.
2. oil baking sheets.
3. mix together flour, baking powder, cinnamon and salt in a bowl.
4. set this bowl aside for the moment.
5. mix together margarine (softened), sugar, soy milk, and egg replacement in another, larger, bowl.
6. add the first bowl to the second along with the oats, crannberries, and currants.
7. Drop cookies by the spoonful onto baking sheets about 2 inches apart.
8. Bake for about 12-15 minutes.
9. note: You can use any number of things for the egg replacement but i used:
10. 1/4 cup applesauce (cinnamon or plain) plus 1/2 teaspoon baking powder to replace one egg.
11. If you prefer to use Ener-G or something else, just use egg replacement for 2 eggs.
12. Also, you can use any kind of applesauce but i think cinnamon tastes best.
Title: Mutzenmandein (Diabetic)
Ingredients:
- 2 flour
- 2 baking powder
- 1/4 sugar substitute
- 3 eggs
- 1 margarine
- 1/2 water
- 1/3
- 2
Instructions:
1. Combine flour and baking powder in sifter.
2. Sift twice.
3. Pour into large bowl, pushing flour mixture up sides of bowl, and add sugar replacement, eggs and flavourings to the well in the centre.
4. Push and work flour into egg mixture.
5. Add cold margarine and work into crumbs.
6. Add water only if needed to make smooth firm dough.
7. Chill dough slightly.
8. Roll out 1/2 inch thick on lightly floured board and cut into 2x1 inch rectangles.
9. with sharp knife cut each rectangle lengthwise into small strips.
10. Fry in hot fat in deep fryer til golden brown.
11. Remove with slotted spoon to paper towel to absorb excess oil.
Title: Hawaiian Cake
Ingredients:
- 1 orange gelatin mix
- 1 bananas
- 1 eggs
- 3 crushed pineapple
- 4 pecans
- 1 milk
- 1 butter
- 1/2 cream cheese
- 1/2 confectioners' sugar
- 1 coconut
- 1 pecans
- 1 crushed pineapple
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour (I use Baker's Joy) three 9 inch round cake pans.
3. In a large mixing bowl, combine all of the ingredients for the cake in the order given and blend slowly, making sure you scrape down the sides of the bowl to get all of the cake mix completely blended and and moist.
4. Pour the cake mix into the the three pans and bake for 20-30 minutes (depending on your oven) until a toothpick in the middle comes out clean.
5. Cool each layer in the pan for 10 minutes.
6. Remove each layer from its pan and allow to cool completely before frosting.
7. ICING:.
8. Cream together the butter and cream cheese; making sure it is well blended.
9. Add the sugar and beat until well mixed.
10. Slowly stir in the orange extract, coconut, pecans and pineapple until this mixture is well blended.
11. Ice between the cake layers and the top of the cake. If you have enough, you can ice the sides, but most of the time I don't choose to do that because I think it looks prettier with just the "middle" and top iced.
12. You can garish with shredded coconut, if desired.
Title: Apple Kuchen
Ingredients:
- 2 flour
- 1/2 sugar
- 1/4 salt
- 1/2 vanilla
- 1/2 unsalted butter
- 2 cream cheese
- 3/4 sugar
- 1 vanilla
- 1 egg
- 2 brown sugar
- 1 1/2 cinnamon
- 3 granny smith apples
Instructions:
1. Preheat oven to 450 degrees.
2. Make the crust:
3. Mix the flour, sugar, and salt well in a large bowl.
4. Add the vanilla and butter, a little at a time.
5. Press into a 9 x 13 inch baking pan which has been greased and floured.
6. Bake in the oven until slightly golden, about 12 to 15 minutes.
7. Cool.
8. Lower the oven temperature to 400 degrees.
9. Make the Filling:
10. Place the cream cheese, sugar, and vanilla in a bowl and beat until creamy.
11. Add the egg to the filling and mix until blended.
12. Pour the filling over the cooled crust.
13. In a small bowl mix the sugar and cinnamon.
14. Place the sliced apples on top of the filling in two or three columns.
15. Sprinkle with the cinnamon sugar and transfer to the oven.
16. Bake until firm and a rich brown, about 20 minutes.
Title: Apple Brown Betty
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 flour
- 1/2 baking soda
- 1/2 baking powder
- 1/4 salt
- 1 cinnamon
- 2 apples
- 1/2 walnuts
Instructions:
1. peel and chop apples. ( i like to use granny smiths).
2. in a large bowl combine all ingredients except apples and nuts. Mix until smooth. stir in apples and nuts.
3. Grease 9" square pan and spread in the batter.
4. Bake at 350 for 35 - 40 minutes or until wooden pick inserted in center comes out clean.
5. Let cool.
6. NOTE: WHEN using pillsbury's best self-rising flour, decrease soda to 1/4 tsp and omit the baking powder and salt.
Title: Russian Tea Biscuits
Ingredients:
- 2 1/4 all-purpose flour
- 1/4 salt
- 1 butter
- 3/4 confectioners' sugar
- 1 vodka
- 3/4 hazelnuts
- 1/3 confectioners' sugar
Instructions:
1. Pre-heat oven to 325 degrees F (165 degrees C).
2. Combine flour and salt and set aside.
3. In a large bowl, cream together butter and confectioners' sugar blending well. Beat in vodka. Gradually blend in flour/salt mixture. Fold in chopped hazelnuts.
4. Break off dough in walnut sized pieces and roll into balls. On ungreased baking sheets place balls 1-1/2 inches apart. Flatten slightly. Bake for 12-15 minutes until lightly colored. Sprinkle hot cookies with confectioners' sugar. Cool on wire racks.
Title: Southern Living Coconut Cake With Marshmallow Frosting
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 2 3/4 all-purpose flour
- 2 baking powder
- 1 salt
- 1 milk
- 1 1/2 vanilla
- 1 1/2 sugar
- 2 coconut milk
- 1/4 fresh coconut
- 2 -3 sugar
- 1 1/2 water
- 1/2 salt
- 4 marshmallows
- 1/2
- 6
Instructions:
1. Remove liquid from coconut and reserve.
2. Remove the"meat" of the coconut and shred.
3. Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups of sugar, beating well.
4. Add eggs, one at a time, beating until blended after each addition.
5. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
6. Beat at low speed until blended after each addition.
7. Stir in flavorings and pour into 3 greased and floured 9" round cake pans.
8. Bake at 350°F for 20-25 minutes or until a wooden pick inserted in center comes out clean.
9. Cool in pans on wire racks.
10. Make frosting: Combine sugar and water in a heavy saucepan.
11. cook over medium heat stirring, constantly until mixture is clear.
12. Cook without stirring until syrup reaches the soft-ball stage or a candy thermometer reaches 240°F.
13. while syrup cooks beat egg whites at low speed with an electric mixer until foamy.
14. Add cream of tartar and salt; beat at medium speed until soft peaks form.
15. Increase to high speed and add hot syrup in a heavy stream.
16. Add marshmallows, a few pieces at a time.
17. Beat until stiff peaks form and frosting is thick enough to spread.
18. Combine 2 tbsp sugar and coconut milk.
19. Microwave on high for 30 seconds; stir until sugar dissolves.
20. Brush one cake layer with half of the coconut milk"syrup" leaving 1/2" margin around the edges.
21. Spread with 1/2 cup boiled frosting and sprinkle with1/2 cup of shredded coconut-- repeat with each layer.
22. Top with remaining cake layer.
23. Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut.
24. Cover and chill.
Title: Ashley's Low Fat Banana Pudding
Ingredients:
- 4 fat free cream cheese
- 4 Cool Whip Free
- 2 1/2 1% low-fat milk
- 2 sugar-free banana cream pudding mix
- 1 vanilla
- 2 bananas
- 16
Instructions:
1. Combine the cream cheese and Cool Whip in a mixer. Add the milk and pudding packages. Add the vanilla. If it seems too thick, add more milk until it reaches the desired consistency.
2. Use a round bowl and layer one third of the vanilla wafers on the bottom with a layer of bananas on top. Add the pudding mixture and then repeat the layer. Add the final layer of vanilla wafers to the top of the pudding. Letting it sit for awhile before eating will allow the cookies to soften.
Title: Apple Cranberry Pudding
Ingredients:
- 1 cooking apple
- 2 brown sugar
- 1/2 - 1 ground cinnamon
- 1 cranberries
- 4 butter
- 4 margarine
- 2 sugar
- 4 eggs
Instructions:
1. Preheat oven to 350F.
2. Peel, quarter, core and slice the apples.
3. Put them in a saucepan with the brown sugar, cinnamon and cranberries bring to the boil and simmer for 1 to 2 minutes.
4. Pour this mixture into a greased ovenproof dish, 3 inch deep, 9 inch diameter, (the dish needs to be deep to avoid fruit bubbling out during baking).
5. Cream the butter and sugar until light and fluffy.
6. Add the beaten eggs a little at the time and incorporating them well before adding more egg.
7. Fold in the ground almonds.
8. Spoon this almond cake mix on top of the apple-cranberry mixture in the dish and even it out a little bit.
9. Put the dish in the oven and bake for 45 to 55 minutes.
Title: Healthy Apricot Ginger Cake
Ingredients:
- 2 dates
- 1 1/4 water
- 2/3 tapioca flour
- 1/2 gluten free baking powder
- 3 ground ginger
- 2 ground mixed spice
- 1
- 3 1/2
- 1/2
- 1/3
Instructions:
1. Preheat the oven to 350F degrees. Line a 2-pound loaf pan with parchment or natural wax paper.
2. Put the dates in a small pan with the water. Bring to a boil, cook for a couple of minutes and remove from the heat. Sieve the flours, baking powder and spices into a bowl and mix in the apricots and almonds.
3. Stir in the wet date mixture and the fruit juice and spoon mixture into the prepared pan.
4. Bake for about 45 minutes or until a tester inserted in the middle comes out clean.
5. Leave the cake to cool in the pan, then transfer to a wire rack and remove the wax paper. Serve the cake in slices.
Title: French Strawberry Dessert
Ingredients:
- 3/4 sugar
- 1/2 corn syrup
- 1/4 oleo
- 2 butter
- 1/2 strawberries
- 2 sour cream
- 1
Instructions:
1. Mix sugar, cream, syrup, oleo in pan.
2. Bring to a boil 1 minute.
3. Remove from heat.
4. Stir in candy.
5. Cool, stirring occasionally.
6. Serve strawberries topped with sour cream and toffee sauce.
Title: Frozen Chocolate Mousse Squares
Ingredients:
- 12 butter
- 1/4 cream cheese spread
- 2 sweetened condensed milk
- 1 Cool Whip Topping
- 4
- 1
Instructions:
1. Mix crushed cookies and the butter in foil-lined 9-inch square pan. Press firmly onto bottom of pan to form crust.
2. Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, mixing well after each addition. Blend in chocolate. Gently stir in whipped topping. Spoon over crust; cover.
3. Freeze at least 6 hours or overnight. Remove from freezer 15 minute before serving to soften slightly. Cut into 16 squares to serve. Store leftover dessert in freezer.
Title: Dump Cake Original
Ingredients:
- 2 cherry pie filling
- 1 crushed pineapple
- 1 butter
- 3/4 pecans
- 1
Instructions:
1. Prepare Topping: Put the dry cake mix in a bowl and add the softened butter only. Blend with the mixer until a texture of small pebbles is obtained. Not too long, or it will become a dough ball.
2. Spread the pie filling in the bottom of a 9x12 pan. Distribute the drained pineapple across the pie filling and then the pecans. Distribute the topping evenly across the top of the mixture. It will cover the top completely.
3. Bake at 350° for 45-50 minutes, until golden brown.
Title: Ginger Crisp Biscuits
Ingredients:
- 175 butter
- 1/4 golden syrup
- 1 white sugar
- 1 egg
- 2 1/2 plain flour
- 2 baking powder
- 1/4 salt
- 2 ground ginger
- 1 mixed spice
- 2 sugar
Instructions:
1. Melt the butter and golden syrup in a large saucepan, remove from heat.
2. Stir in sugar and add egg and beat well.
3. Sift flour,baking powder, salt, ginger and spice into saucepan until well combined.
4. Roll tablespoons of micture into balls then roll in sugar.
5. Place on a lined tray and flatten gently with a fork.
6. Bake at 180C for 12 minutes or until golden.
Title: Low Sugar Apple Cake
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 2 ground cinnamon
- 1/2 ground nutmeg
- 1/2 ground cardamom
- 1/4 canola oil
- 1/4 molasses
- 1 egg
- 1 vanilla extract
- 1/2 Splenda granular
- 1 granny smith apple
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray an 8" springform pan with vegetable cooking spray.
3. In a small bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg and cardamom. Set aside.
4. In a large mixing bowl, beat oil and molasses with an electric mixer on high speed for one minute.
5. Add egg and vanilla and blend on high speed 30 seconds.
6. Add Splenda and beat until smooth.
7. Add flour mixture, grated apple, and apple butter. Mix until blended.
8. Spread batter evenly in pan and bake for 30 minutes.
9. Cool on wire rack.
10. Remove springform sides from bottom.
11. Serve warm.
Title: Whiskey Crème Brûlée
Ingredients:
- 4 sugar
- 2 milk
- 200 brown sugar
- 200
- 50
Instructions:
1. Preheat oven to 120°C
2. Whip yolks and sugar until light. Stir in milk, cream and whiskey.
3. Pour into 4 buttered ramekins. Bake in the preheated oven until set, about 1,5 hours (start checking early, the time depends on the depth of the ramekins).
4. Take out of the oven and allow to cool completely; then place in the frige for a few hours.
5. Just before serving, sprinkle brown or muscovado sugar on top of each cold crème brûlée. Caramelize the sugar by using a torch or putting under a broiler. Work quickly - sugar should caramelize but the crème brûlée should still be cold!
Title: Chocolate Hazelnut Kisses
Ingredients:
- 1 1/4 hazelnuts
- 1 sugar
- 1/4 cocoa powder
- 1 unsalted butter
- 1 honey
- 1 vanilla extract
- 2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Scatter the hazelnuts in a baking pan and toast, gently shaking the pan once or twice to help the nuts toast evenly, until lightly browned and aromatic, 10 to 12 minutes.
3. Turn off the oven.
4. Transfer the nuts to the center of a lightly dampened kitchen towel, wrap the towel around the nuts, and rub the nuts around vigorously (but carefully, since they're hot) to remove as much of their skins as possible.
5. Let the nuts cool completely.
6. In a food processor, grind the cooled hazelnuts with the sugar until very fine.
7. Add the cocoa powder, butter, honey, and vanilla.
8. Pulse until well blended.
9. In a small bowl, beat the egg whites with a fork to break them up a bit but not make them too frothy.
10. Add about half of the egg whites to the processor and pulse a couple of times, then add the remaining egg white and pulse again.
11. You're looking for a paste that's smooth but firm enough to hold its shape.
12. Fit a pastry bag with a large plain or star tip and fill the bag with the dough.
13. Line 2 heavy baking sheets with parchment paper.
14. Squeeze a small dot of the dough under each corner of each paper lining to adhere it to the baking sheet (this will make piping easier).
15. Squeeze dough onto paper in big rosettes or teardrop shapes, making each cookie about 1 1/2 inches across and with at least 1 inch between the cookies.
16. Give the cookies a bit of height as you pipe.
17. If you make them too flat, they'll be more crisp than chewy when baked.
18. Let the cookies sit for 1 hour before baking.
19. Reheat the oven to 350 degrees F.
20. Bake the kisses until they are just set on the outside, about 8 minutes.
21. The cookies will firm up as they cool and you want the insides to remain tender and chewy.
22. Transfer the kisses to a wire rack to cool and serve soon, or store in an airtight container for a few days.
23. Note: If you use a star tip, be sure that its points are open enough to avoid being blocked by the ground nuts.
Title: Fruity Angel Food Cake Trifle
Ingredients:
- 4 milk
- 2 vanilla instant pudding mix
- 1 pineapple tidbits
- 1 pears
- 1 strawberry
- 1 kiwi fruits
- 1 fresh blueberries
- 4
- 1
Instructions:
1. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes; set aside.
2. Split cake horizontally into thirds.
3. Place one layer in a 5 quart trifle or serving bowl that is 9 inches in diameter (see note in heading about measuring).
4. Top with a third of the pudding, third of the whipped topping and a third of the fruit.
5. Repeat layers two times.
6. Cover and chill for at least 3 hours before serving.
Title: Excellent Christmas Cookies
Ingredients:
- 2 1/2 butter
- 4 light brown sugar
- 6 flour
- 3 eggs
Instructions:
1. Cream together butter & sugar.
2. Beat together 3 egg yolks & 1 egg white.
3. Add flour alternately with beaten eggs.
4. Roll out to desired thickness & cut with a cookie cutter.
5. Beat remaining egg whites & brush tops of cookies.
6. Bake at 350F until edges of cookies are barely brown.
Title: Apple Cake
Ingredients:
- 1/2 margarine
- 2 sugar
- 1 salt
- 2 eggs
- 1 vanilla
- 1 cinnamon
- 2 baking soda
- 2 flour
- 1 raisins
- 1 pecans
- 4 apples
Instructions:
1. Cream butter and sugar.
2. Add well-beaten eggs.
3. Sift dry ingredients into creamed mixture and blend well.
4. Add raisins, nuts and apples. Mixture will be very thick.
5. Spoon into 9x13 greased and floured pan.
6. Bake at 350 degrees.
7. Test with toothpick after 30 minutes for doneness.
8. Frost with cream cheese icing or simply serve with a dollop of whipped cream.
Title: Chocolate Hazelnut Cookies
Ingredients:
- 200 butter
- 2 self-rising flour
- 3/4 brown sugar
- 3/4 caster sugar
- 2 eggs
- 1/2 chocolate chips
- 1/2 hazelnuts
- 1/2
Instructions:
1. Beat butter, sugars, and eggs until smooth.
2. Stir in remaining ingredients, then mix well.
3. Roll tablespoons of mixture into balls, place approximately 5cm apart on a greased tray.
4. Bake at 180C for 15 minutes or until firm.
5. Allow biscuits to stand for 5 minutes, before cooling on wire racks.
Title: Easy Apple Cobbler
Ingredients:
- 1 tart apples
- 6 granulated sugar
- 2 cinnamon
- 1 butter
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine apple slices with sugar and cinnamon in large bowl.
3. Sprinkle 1/4 of cake mix over the top.
4. Toss until apples are completely coated.
5. Spoon 8-inch square baking dish sprayed with non stick cooking spray (I like to use the butter flavored).
6. Bake for 30 minutes.
7. Place remaining cake mix in medium bowl.
8. Dribble 1/2 cup melted butter over the top.
9. Toss until mixture forms large crumbs.
10. Sprinkle over partially cooked apple mixture.
11. Bake for 20 minutes longer or until the top is puffed and yellow.
12. Serve warm, with Vanilla Ice Cream or Whipped Cream.
Title: Peachy Angel Food Bread Pudding
Ingredients:
- 1 eggs
- 1 cinnamon
- 1 milk
- 3 butter
- 2 granulated sugar
- 2 vanilla extract
- 1/4
- 1/2
- 1/4
- 2
Instructions:
1. butter a dish and a set aside. Preheat oven to 350* and prepare a water bath for the pudding pan. set aside. Cube the angel food cake and put in the buttered dish.
2. Mix the beaten eggs well, add the instant jello,milk,vanilla into egg mixture. Pour on top of cake. Then top that with peaches, and finally add the egg mixture to the peaches and cake.
3. Sprinkle the whole thing with the cinnamon and sugar.
4. Finally pour 4 oz. of the apricot nectar on top.
5. Place in the water bath and bake until golden brown and bubbly.
6. Cook for 35-45 minutes until gold and bubbly.
7. When done let cool for 20 minutes. Top with cool whip and ice cream just to cut the sweetness (ha ha).
Title: Texas Brownies
Ingredients:
- 2 flour
- 2 sugar
- 1/2 butter
- 1/2 margarine
- 1 shortening
- 1/4 brewed coffee
- 1/2 water
- 2 buttermilk
- 1 eggs
- 1 baking soda
- 1/2 vanilla
- 2 butter
- 1/4 margarine
- 3 1/2 milk
- 1 powdered sugar
- vanilla
Instructions:
1. In a large mixing bowl, combine the flour and sugar.
2. In heavy saucepan, combine butter, shortening, coffee, and cocoa. Stir and heat to boiling.
3. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda, and vanilla.
4. Mix well using a wooden spoon, or high speed on an electric mixer.
5. Pour into a well buttered 17x11 jelly roll pan.
6. Bake at 400F for 20 minutes, or until brownies test done in the center.
7. While brownies bake, prepare frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring.
8. Mix in the powdered sugar and vanilla until frosting is smooth.
9. Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into 48 bars.
10. TIP: If you don't have buttermilk on hand, substitute 1/2 cup milk with 2 teaspoons vinegar or lemon juice. Or you can use powdered buttermilk.
Title: Chocolate-Jam Cake
Ingredients:
- 1 1/4 flour
- 2 baking powder
- 1/4 butter
- 1/2 margarine
- 2/3 sugar
- 1/3 hot water
- 1/3 eggs
- 2
Instructions:
1. Preheat the oven to 350°F.
2. Grease and flour a round 9 inch baking pan.
3. Put butter, sugar, jam and water in a small pan on low heat.
4. Stir until butter is melted and sugar is dissolved.
5. Let it cool to room temperature.
6. Sieve flour, baking powder and cocoa in a bowl.
7. Add eggs and butter mixture.
8. Mix batter with a wooden spoon, don't overmix.
9. Pour batter in prepared pan.
10. Bake 35 minutes or until an inserted skewer comes out clean.
11. Serve with whipped cream or frosted with chocolate or just as it is.
Title: Sweetheart Cake
Ingredients:
- 2 1/2 flour
- 1 1/2 sugar
- 3 1/2 baking powder
- 1 salt
- 1/2 shortening
- 3/4 milk
- 1/4 maraschino cherry juice
- 1 vanilla extract
- 2 maraschino cherries
- 4 walnuts
- 18
- 1/2
Instructions:
1. Sift flour, sugar, baking powder and salt into mixing bowl.
2. Drop in shortening.
3. Combine milk and cherry juice and add in a stream to dry mixture.
4. Add extracts; beat two minutes.
5. Add egg whites; beat two minutes.
6. Add cherries and nuts; beat 2 minutes.
7. Bake in two greased and floured 9-inch pans at 375 degrees for 20 to 25 minutes.
8. Frost when cool using a plain butter frosting, replacing liquid with cherry juice.
9. Decorate with cup up cherries.
Title: Caramel-Date Upside-Down Cake
Ingredients:
- 2/3 golden brown sugar
- 6 unsalted butter
- 1 fresh lemon juice
- 1/4 salt
- 10 dates
- 1 3/4 cake flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 1/2 sugar
- 1/4 golden brown sugar
- 1 vanilla extract
- 2 eggs
- 2/3 buttermilk
Instructions:
1. Topping:.
2. Preheat oven to 350°F Place sugar and butter in 9-inch diameter metal cake pan with 3-inch high sides. Whisk over medium heat until sugar dissolves, butter melts, and sauce is bubbling thickly, about 3 minutes. Whisk lemon juice and salt. Remove from heat and cool 5 minutes.
3. Arrange date quarters in 3 concentric circles in caramel, rounded side down, covering completely.
4. Cake:.
5. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Beat in vanilla, then eggs, 1 at a time. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Spoon batter over topping in pan.
6. Place cake pan on large baking sheet. Bake cake until puffed and golden and tester inserted into center comes out clean, about 50 minutes.
7. Cool cake in pan on rack 14 minutes. Cut around pan sides and invert warm cake onto platter. Carefully lift pan. Return any dates that stick to pan to top of cake. Scrape any caramel left in pan over cake.
8. Serve cake warm or at room temperature with whipped cream.