lumicero/recipes-ing2inst huggingface dataset:
Title: Peppermint Snowballs
Ingredients:
- 3 powdered sugar
- 1 1/4 butter
- 1 vanilla extract
- 1 egg
- 1 flour
- 3 salt
- 1/2 granulated sugar
- 1 skim milk
- 2 -3 baking powder
- 1
Instructions:
1. Heat oven to 350°F.
2. In a large mixing bowl, combine 1 1/2 cups powdered sugar, butter, peppermint extract, vanilla and egg.
3. Beat at medium speed, scraping bowl until creamy (2-3 minutes). Reduce speed to low. Add flour, baking powder and salt. Beat, scraping bowl until well blended (1-2 minutes).
4. By hand, stir in 1/2 cup candy.
5. Shape dough into 3/4 inch balls; roll in granulated sugar. Place 1 inch apart on a cookie sheet.
6. Bake for 10-12 minutes or until set. Cool completely.
7. In a small bowl mix rest of powdered sugar and enough milk for maple syrup consistency.
8. Drizzle cooled cookies with glaze. Immediately sprinkle with the remaining peppermint candies.
Title: Apple Spice Bundt Cake
Ingredients:
- 1/3 butter
- 1/3 margarine
- 3/4 shortening
- 2/3 sugar
- 1 brown sugar
- 2 lemon, rind of
- 1 1/4 eggs
- 2 1/4 vanilla extract
- 2 all-purpose flour
- 1 ground cinnamon
- 1 baking soda
- 1 ground allspice
- 1/4 ground nutmeg
- 1 salt
- 3/4 unsweetened applesauce
- 2/3 pecans
- 3 tart apple
- 3 butter
- 3 margarine
- 3/4 brown sugar
- 1/2 confectioners' sugar
- 2 vanilla extract
- pecans
Instructions:
1. In a large mixing bowl, cream butter, shortening, sugars and lemon peel until fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine the flour, cinnamon, baking soda, allspice, nutmeg and salt; add to creamed mixture alternately with applesauce.
5. Stir in the pecans and apple.
6. Pour into a greased and floured 9- or 10-in. bundt pan.
7. Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
9. For glaze, in a heavy saucepan, melt butter and brown sugar over low heat.
10. Stir in cream.
11. Cook and stir until mixture comes to a boil; boil for 1 minute.
12. Remove from heat; whisk in sugar and vanilla until smooth, about 1 minute.
13. Pour over cake, immediately sprinkle with pecans.
Title: Chocolate Cake
Ingredients:
- 2 boiling water
- 1 all-purpose flour
- 2 3/4 baking powder
- 1/2 baking soda
- 2 salt
- 1/2 unsalted butter
- 1 sugar
- 2 1/4 eggs
- 4 vanilla extract
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease three 9 inch round cake pans.
3. In a medium bowl combine the boiling water with the cocoa powder; whisk until smooth and cool.
4. Sift together the dry ingredients; flour, baking powder, baking soda, and salt; set aside.
5. In large bowl cream butter and sugar until light and fluffly.
6. Beat in eggs one at time; add vanilla.
7. Add the flour mixture, alternately with the cocoa mixture, to the butter mixture.
8. Spread batter evenly between prepared pans.
9. Bake for 25 to 30 minutes.
Title: Simply Fresh Fruit Salad
Ingredients:
- 1 fresh pineapple
- 1 grapes
- 3 kiwi fruits
- 1 fresh strawberries
- 1 fresh lemon
- lime
- honey
- mint sprig
Instructions:
1. In a large bowl, toss together the fruit to combine well.
2. Squeeze with fresh lemon or lime juice and drizzle with honey, if desired.
3. Chill until serving time, and garnish with a fresh mint sprig.
Title: Mascarpone Cream With Cherries and Sweet Samos Wine
Ingredients:
- 500 mascarpone cheese
- 200 caster sugar
- 250 wine
- 200 ladyfingers
- 300 cherries
- 4 milk
Instructions:
1. Beat together the egg yolks, sugar and sweet wine in bain-marie until they start to thicken. Pour mix into a bowl to stop it from separating.
2. Mix the egg mix with the mascarpone cheese, until thoroughly combined.
3. Pour some milk and sweet wine in a deep plate and dip two ladyfingers. Place them at the bottom of a tall glass and the alternate with cherries and the cream. Repeat 6 times.
4. Place the glasses covered in the fridge to chill for at least 2 hours.
5. Top with fresh cherries and serve.
Title: Rhubarb Macaroon Pie
Ingredients:
- 2 sugar
- 1/2 flour
- 1/8 nutmeg
- 1/2 cinnamon
- 1/2 salt
- 2 eggs
- 4 rhubarb
- 1
Instructions:
1. Combine sugar, flour, nutmeg, cinnamon and salt.
2. Add eggs, blending thoroughly add the rhubarb mix well Put in piecrust Bake in oven preheated to 350 degrees f.
3. about one hour or untill filling is thickened and knife inserted in center comes out clean.
Title: Lotsa Lemon Loaf
Ingredients:
- 3/4 unsalted butter
- 2 white sugar
- 1 lemon peel
- 4 eggs
- 1 milk
- 3 fresh lemon juice
- 2 -3 fresh lemon juice
- 1/2 pure vanilla extract
- 1 baking powder
- 1 salt
- 1/2 unbleached white flour
- 1 1/2 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Butter a 9" x 5" loaf pan, then line pan with parchment paper and butter the parchment paper.
3. LOAF: Cream the butter, 1 1/2 cups sugar and lemon peel on high speed for 5 minutes using an electric mixer. Add the eggs and yolk one at a time, beating well after each addition.
4. Beat in the milk, 2-3 tablespons lemon juice, vanilla extract, baking powder and salt on medium speed.
5. Finally, mix in the flour on low speed until batter is smooth.
6. Pour batter into the prepared loaf pan, smooth the top and bake 1 hour or until toothpick inserted in center of loaf comes out clean.
7. GLAZE: In a small bowl whisk together the remaining 1/2 cup sugar and 1/2 cup lemon juice until the sugar dissolves.
8. Allow the loaf to cool in pan for 10 minutes then grasp the parchment paper on the sides and carefully transfer to a wire rack.
9. Prick the top of the loaf all over with a toothpick. Brush 1/4 of the glaze onto the loaf and let sit for 5 minutes. Repeat this process two more times, reserving 1/4 of the remaining glaze.
10. Remove the lemon loaf from parchment paper and place on a cake platter. Brush top with the rest of the glaze.
11. Lightly sift powdered sugar over top of cake.
Title: Cold Oven Pound Cake
Ingredients:
- 6 eggs
- 3 sugar
- 3 flour
- 1 milk
- 1 butter
- 1/2 baking powder
- 1/2 salt
- 1/2
- 2
Instructions:
1. Do not preheat oven!
2. Mix Crisco and butter; add sugar and eggs, one at a time, and milk.
3. Beat after each ingredient and egg is added.
4. Add flour, baking powder and salt to mixture.
5. Add flavoring.
6. Bake 1 hour and 10 minutes at 350°.
Title: Pumpkins Stuffed With Brandied Fruit and Nuts
Ingredients:
- 1 pumpkin
- 4 pumpkin
- 2 butter
- 1/2 maple syrup
- 1/2 brown sugar
- 2 pears
- 2 tart apples
- 1/4 raisins
- 1/4 roasted pecan
- 1/4 roasted walnut
- 1/4 dried cranberries
- 2 ground cinnamon
- 1 ground cloves
- 1 ground nutmeg
- 1/4 salt
- 2 brandy
- calvados
Instructions:
1. Preheat the oven for 375 degrees.
2. Cut a wide circle around the stem at the top of the pumpkin. Make sure to cut diagonally so that when the "lid" is placed back on, that the top doesn't fall through. Scoop out the seeds and strings. Mix 2 tablespoons butter with 2 tablespoons maple syrup and rub the mixture on the inside surface of the pumpkin. Bake for 15-20 minutes covered with foil (time depends upon size and thickness of the pumpkin meat -- the flesh of the pumpkin should be starting to soften, but not mushy). Cook longer time for larger pumpkins.
3. While it is baking, melt 2 tablespoons of butter in a skillet and saute the pear and apple until soft. Add the brown sugar and orange juice and cook until brown sugar is melted and resembles a thin syrup. Remove from heat and toss in the dried fruit and nuts, the spices, and the brandy. There will probably be extra, but stuff the inside of the pumpkin as much as possible, then stuff you mouth with the rest. Rewrap with foil and bake for another 30 minutes. For larger pumpkins, it may take slightly longer. Test doneness by piercing flesh of the pumpkin on the top with fork. Cooked pumpkin should look darker and moister than uncooked.
4. When done, cool with the "lid" off for 20 minutes, set out for presentation, then serve by scooping out flesh of pumpkin along with stuffing and juices. I put it over vanilla ice cream or a sweet bread like pumpkin or gingerbread -- yum!
Title: Perfect Pie Crust
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1/2 salt
- 3/4 vegetable shortening
- 1 egg
- 1 vinegar
- 3 cold water
Instructions:
1. Combine flour, sugar, and salt in bowl. Cut shortening into flour until shortening resembles size of large peas. Combine egg and vinegar in small bowl; stir into flour mixture, mixing slightly. Add water, 1 Tablespoon at a time, mixing just until dough is moist enough to form a ball. Shape dough into 2 balls.
2. Flatten 1 ball to 1/2 inch thickness, rounding and smoothing edges. Roll dough into 11 inch circle; place in pie plate. Trim; Crimp or flute edges.
3. For baked pie shell: Prick bottom and sides of pastry generously with fork. Bake at 450°F for 9-12 minutes or until light golden brown; cool.
Title: Dog Cake
Ingredients:
- 1 egg
- 1/4 peanut butter
- 1/4 vanilla extract
- 1 honey
- 1/3 carrot
- 1 whole wheat flour
- 1 white flour
- 1 baking soda
Instructions:
1. Preheat oven to 350°F (175°C); grease a 6 cup ring mold.
2. Combine the egg, peanut butter, oil, vanilla, and honey, if desired, in a large bowl; blend well. Stir in the carrots and mix thoroughly. Sift together the flour and baking soda and fold into the carrot mixture.
3. Spoon cake batter into prepared pan.
4. Bake in preheated oven for 40 minutes. Let cake cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.
Title: Chocolate Cake Batter Mousse
Ingredients:
- 1 heavy whipping cream
- 1
Instructions:
1. Prepare the devils food cake mix as package instructs. Set aside.
2. In a separate large bowl beat with an electric mixer the heavy cream until whipped and fluffy.
3. Fold in the devils food cake mix into the heavy cream.
4. Pour into individual cups.
5. Refrigerate covered for at least four hours or overnight if possible.
6. Uncover and serve chilled.
Title: Cream Cheese Press Cookies
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1 sugar
- 3 cream cheese
- 1 egg
- 1 vanilla
- 2 flour
Instructions:
1. Cream together shortening, butter, sugar, and cream cheese.
2. Seperate egg and mix well beaten egg yolk into creamed mixture.
3. Save egg white and lightly whip.
4. Add vanilla to creamed mixture.
5. Mix in the 2 cups of flour.
6. Put into cookie press and press onto cold ungreased cookie sheet.
7. Brush with egg white it decorating with colored sugar.
8. Bake at 400 for 8 to 10 minutes.
9. Cool on wire rack.
Title: Carrot & Pecan Cake
Ingredients:
- 150 self-raising flour
- 150 whole wheat self-rising flour
- 1/2 bicarbonate of soda
- 2 ground cinnamon
- 1 nutmeg
- 500 carrots
- 30 pecan nuts
- 30 sultanas
- 80 eggs
- 2 skim milk
- 125 reduced-fat cream cheese
- 250 white sugar
- 200 lemon zest
- 3
- 2
Instructions:
1. Preheat oven to 200°C/400°F/Gas 5.
2. Lightly grease and flour a deep 20cm (8in) tin.
3. Sift flours, bicarb, and spices into a large bowl. Add carrot, coconut, nuts and sultanas. Beat eggs, add apple juice. Once well mixed, add milk; stir well to combine.
4. Add liquid to dry ingredients; stir well until well mixed. Pour the batter into the prepared pan and bake for 40 - 45 minutes, or until golden and firm to touch.
5. Cool the cake in the tin for a few minutes, and then turn out onto a wire rack to cool completely.
6. For the topping, beat the ingredients together until smooth; spread over the cake. Decorate with extra pecans and grated carrot if desired.
Title: Apple Butter Cake
Ingredients:
- 2 1/2 flour
- 1 1/2 apple butter
- 1 1/4 sugar
- 1/2 butter
- 1/2 water
- 1 1/2 baking soda
- 1 1/2 cinnamon
- 1/2 ground cloves
- 1/2 salt
- 3/4 baking powder
- 2 eggs
- 1 raisins
- 2/3
- 1
Instructions:
1. Heat oven to 350.
2. Grease 13x9x2 inch baking pan, dust with flour.
3. Beat all ingredients except raisins and frosting, in large bowl.
4. Stir in raisins and nuts.
5. Pour into prepared pan.
6. Bake aprox 30 min or until cake test done.
7. Cool and frost with the coconut-pecan frosting.
Title: Chocolate Cupcakes (Raw )
Ingredients:
- 1 walnuts
- 5 dates
- 1/8 coconut oil
- 1 vanilla extract
- 1 sea salt
- 1/2
- 1/4
Instructions:
1. Cupcake:Process walnut and dates in a food processor until mixture sticks together.
2. Add sea salt, vanilla extract and almond extract.
3. Roll small eight balls out of the mixture and place each one in 1 ¼-inch baking cups.
4. Mold the sides of the baking cups around the balls and form into a cupcake shape.
Title: Sashas Marble Birthday Cake
Ingredients:
- 4 plain white flour
- 4 white flour
- 1 baking powder
- 6 butter
- 2 milk
- 6 caster sugar
- 1 vanilla essence
- 3 eggs
- 2 cocoa powder
- 6 milk
- chocolate
Instructions:
1. Heat the oven to 350F/180°C.
2. Pour a few drops of oil into an 18 cm ( 7 inch) deep round cake tin. use a pastry brush to spread it all over the inside. Put the tin on a piece of greaseproof paper and draw around it with a pencil. Cut the circle out and press it into the bottom of the tin. Brush with a little more oil.
3. Put the flours, baking powder, margarine, 1 tblsp of the milk, the sugar and the vanilla essence into a food processor.
4. Crack the eggs into a small bowl, then pour the egg into the flour mixture. Put the lid on the food processor and turn the machine on for just two minutes or until everything is mixed together. (Don't leave it running too long, or the cake will not rise.).
5. Put about 1/3 of the cake mixture in a bowl, add a few drops of food colouring, and mix it evenly with a spoon. Put another 1/3 of the mixture in another bowl, and add the cocoa powder and the rest of the milk. Mix well.
6. Put a tablespoon of white cake mixture in the cake tin, then add a spoonful of chocolate mixture, followed by a spoonful of pink mixture. Keep doing this until all of the cake mixtures are in the tin.
7. Using a round-bladed knife, make the shape of an eight right through the mixture. This helps to mix the colours together. Level the surface of the mixture in the tin.
8. Bake the cake in the oven for about 1 hour, or until the cake is golden-brown on the top. press the cake very gently on top. if it is cooked, it will spring back into shape.
9. Carefully run a knife around the edge of the cake between the cake and the tin, then turn the cake on to a wire rack to cool. Peel the greaseproof paper off the bottom.
10. When the cake is cold, you can decorate it. break the chocolate into squares, and put it in a heatproof bowl. Put a little water in a saucepan and heat until it simmers. Stand the bowl over the water (the bowl should not touch the water), and turn the heat down to very low.
11. Stir the chocolate until it has melted (you can also melt the chocolate in the microwave on HIGH for two minutes).
12. Pour the hot chocolate on top of the cake, and spread it evenly with a palette knife.
13. Decorate with sweets and candles, then leave the chocolate to set before eating.
Title: Peanut Brittle Brownies
Ingredients:
- 3/4 unsalted butter
- 1/2 chunky peanut butter
- 4 light brown sugar
- 2 pure vanilla extract
- 1 eggs
- 4 all-purpose flour
- 1 salt
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees. Butter and flour a 13 x 9 inch baking pan.
2. Melt butter, peanut butter, and chocolate in a 3-qt heavy saucepan over low heat, stirring until smooth.
3. Remove from heat and cool. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time.
4. Whisk together flour and salt, then whisk into chocolate mixture.
5. Spread in pan. Bake 25 minutes. Sprinkle with brittle. Bake another 5 minutes. Cool completely.
Title: Creamy Rice Pudding
Ingredients:
- 3 milk
- 1 1/2 long grain rice
- 1/2 salt
- 4 eggs
- 2 vanilla
- 1 1/2 sugar
Instructions:
1. Combine milk, rice, and salt in a large pot.
2. Bring to a boil, then lower to maintain a rolling boil, stirring constantly, until the rice is tender. (May take a 1/2 hour or longer).
3. Mix the eggs and sugar together.
4. Add some of the hot milk mixture to the egg/sugar mixture to temper.
5. Combine all ingredients in the pot.
6. Add vanilla and stir.
7. Cool in refrigerator.
8. Cinnamon and raisins are optional.
Title: Rum-Drenched Vanilla Cakes
Ingredients:
- 15 unsalted butter
- 2 2/3 all-purpose flour
- 2 1/2 baking powder
- 2 1/3 salt
- 6 sugar
- 1 1/2 eggs
- 2/3 vanilla extract
- 2 1/2 heavy whipping cream
- 1/3 dark rum
- 1/4 water
- 1/4 sugar
- dark rum
Instructions:
1. Make the cake--position oven rack in center of oven; preheat to 350°.
2. Line the bottom of two 8 1/2 inch loaf pans with parchment paper, and spray the sides and bottoms with baking spray.
3. Melt your butter, either on the stove top or in the microwave; set aside and let cool.
4. Meanwhile, take out your eggs and bring them to room temperature (about 30 minutes).
5. In a bowl, whisk the flour, baking powder and salt together; set aside.
6. In a big bowl, add in the sugar; then add the eggs one at a time, whisking after each addition until thoroughly blended with the sugar.
7. Whisk in the vanilla extract, then the cream, then the rum.
8. Using a rubber spatula, gently add a third of the flour mixture, stirring until just blended before adding the next third.
9. Repeat until all the flour mixture has been blended in (the batter should be smooth and thick).
10. Fold in half the melted butter; when incorporated, fold in the rest.
11. Pour the batter into the prepared pans and smooth the tops with the spatula.
12. Place the pans on a cookie or baking sheet and bake.
13. After 30 minutes, check the cakes for color; if they are browning too quickly, take a sheet of foil and lightly cover them.
14. Bake for an additional 25-30 minutes, until a pick comes out clean.
15. Make the syrup: In a saucepan, stir the water and sugar together over medium heat.
16. After the sugar dissolves, bring the mixture to a medium boil (medium, because a full boil will burn the sugar and you don't want that).
17. Remove the pan from the heat and stir in the rum; pour the syrup into a heat-proof bowl to cool.
18. When the cakes are done, cool for 5 minutes in the pans before unmolding them and transferring them to cake racks.
19. Place the cake racks over a baking sheet lined with parchment or wax paper to catch the drips.
20. Using a thin knife, a long toothpick, or a cake tester, poke holes through the cake.
21. Slowly brush the cakes with syrup, allowing time for the cakes to absorb the syrup.
22. Leave the cakes on the rack to cool to room temperature before serving.
Title: Gluten-Free Gingerbread Cake
Ingredients:
- 1/2 dark brown sugar
- 1/8 butter
- 1 unsulphured molasses
- 2 baking soda
- 1/2 salt
- 1/4 ginger powder
- 1 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/8 ground cloves
- 1/8 buttermilk
- 1/3 2% low-fat milk
- 1/3 egg
- 1
Instructions:
1. In a mixing bowl, cream the softened butter and the brown sugar, together. Once it is lighter and both ingredients are fully incorporated into one another, set aside.
2. Add the remaining ingredients and slowly mix to combine. You should get a sticky, thick batter.
3. Pour into two oiled-and-floured (with gluten-free flour) 9" baking pans.
4. Place into a heated 350 degree (Fahrenheit) oven for about an hour. Test the cakes with toothpicks starting around 45 minutes. When the toothpicks can be inserted into the center of a cake and removed with no sticky residue on the pick, it is done.
5. De-pan and turn out to cool.
6. Serve with whipped cream.
Title: Chocolate-Covered Cheesecake Strawberries
Ingredients:
- 1 strawberries
- 2 chocolate
- 1
Instructions:
1. Wash and dry strawberries; they must be completely dry before beginning.
2. Lay them out on trays or cookie sheets covered with wax paper, spacing them about 1 to 1 1/2 inches apart.
3. Prepare the cheesecake mix according to directions on the box.
4. Let mixture set for 3-5 minutes at room temperature, until it thickens slightly.
5. Grab the strawberries, one at a time by their tops, and dip them into the cheesecake mix, covering them to just under where to leafy tops rest.
6. Place back on the tray and refrigerate for 10-15 minutes. This will help set the cheesecake.
7. After this time, remove the tray from the refrigerator, and set aside.
8. Melt the chocolate for dipping as directed on the package.
9. Take the strawberries, and while the chocolate is still runny, dip the cheesecake-covered strawberries, one by one, into it, creating a second (chocolate) layer.
10. Place the strawberries back on the tray and refrigerate for 30 minutes, or until ready to serve.
Title: Strawberries Romanoff
Ingredients:
- 1 strawberry
- 1/2 sour cream
- 3 brown sugar
- 1 brandy
Instructions:
1. Combine sour cream, brown sugar, and brandy.
2. Let stand 5-10 minutes.
3. Put berries in a margarita glass and top with sauce.
Title: Chocolate Cakies
Ingredients:
- 1 cream cheese
- 1/2 unsalted butter
- 1 egg
- 1 vanilla extract
- 1/4 chocolate chips
- 2 powdered sugar
- 1
Instructions:
1. Preheat oven to 350.
2. Mix cream cheese and butter in deep bowl until well blended.
3. Beat in egg.
4. Beat in vanilla and chocolate syrup.
5. Beat in chocolate chips.
6. Beat in or mix in by hand the dry cake mix. Batter will be very thick.
7. Cover dough and refrigerate for 2 hours.
8. Roll dough into tablespoon-sized balls and roll generously in powdered sugar.
9. Place on ungreased cookie sheet 2 inches apart and bake for 12 minutes.
10. Scrape cookies from bottom of pan immediately and allow to cool completely on pan or another flat surface (not cooling rack).
11. For larger cookies, increase your baking time by a few minutes. Cookies should be set and hold their form when being removed from pan by spatula.
Title: Cream Puffs
Ingredients:
- 1 butter
- 1/2 boiling water
- 1/2 self raising flour
- 2 eggs
Instructions:
1. Place butter and water in saucepan.
2. Bring to boil and add flour at once and mix quickly.
3. Remove from heat and add eggs one at at a time
4. Beat till mixture is smooth.
5. Take dessertspoons of mixture and place at intervals on a well greased tray.
6. Bake at 180 c for 30 minutes.
7. Serve with whipped cream when cool.
Title: Double Trouble Brownies
Ingredients:
- 1 milk
- 1 eggs
- 2 chocolate chips
- 1/3 walnuts
- 1 water
- 2/3
- 1/2
Instructions:
1. Make your brownie mix according to the boxed directions, substitute most water with milk.
2. Pour a small bowl of flour and mic your chocolate chips into the flour. Sift them put and drop into brownie mix.
3. Repeat step two but with the walnuts.
4. Mix all ingrediants together thoroughly, let chill in refrigerator for about ten to twenty minutes while your oven preheats to 450°.
5. Once oven has preheated pour your mix into a baking pan, put it in the oven, then set your timer for 40 minutes, checking the brownies periodically.
6. In a small pot melt down 1 cup of chocolate chips, thin the mixture as needed to get a smooth creamy consistency.
7. When your brownies are done allow them to cool before pouring your mixture over the top of them and spreading it to cover their entirety.
8. Cut and enjoy!
Title: Peanut Butter Jelly Swirl Bundt Cake
Ingredients:
- 2 1/2 flour
- 1 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 1 3/4 sugar
- 1/4 chunky peanut butter
- 2 vanilla
- 3 eggs
- 1 sour cream
- 1
Instructions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease a Bundt pan.
4. In a small bowl sift the flour, baking powder, baking soda and salt.
5. In a large bowl, cream butter and sugar until fluffy (about 4 minutes).
6. Add in eggs; beat well until combined.
7. Add in peanut butter and vanilla; beat well.
8. Beat in sour cream until blended.
9. Reduce the mixer to low speed, and gradually add in the flour mixture until combined.
10. Spoon HALF of the batter (about 3 cups) into prepared Bundt pan.
11. Dollup about half of the jelly over the batter (avoiding the edges of pan).
12. Partially stir/swirl the jelly over the batter with a knife.
13. Spoon the remaining batter into the pan.
14. Then swirl the remaining jelly into batter.
15. Bake for about 1 hour, or until cake is done (check after about 50 minutes).