lumicero/recipes-ing2inst huggingface dataset:
Title: Caramel-Apple Crisp
Ingredients:
- 1 1/4 all-purpose flour
- 10 sugar
- 3/4 ground cinnamon
- 1/4 salt
- 1/8 ground allspice
- 1/8 ground nutmeg
- 10 unsalted butter
- 1/2 sugar
- 1/4 unsalted butter
- 2 fresh lemon juice
- 1/2 salt
- 6 apples
- golden delicious apples
Instructions:
1. Topping:.
2. Whisk first 6 ingredients in medium bowl to blend. Add butter and rub in with fingers until small moist clumps form.
3. *Can be made 1 day ahead. Cover and chill.
4. Filling:.
5. Preheat oven to 375°F Stir sugar and butter in large skillet over medium heat until smooth surface forms. Add lemon juice and cook, stirring, until caramel is deep brown, about 5 minutes. Mix in salt, then apples. Toss untill apples are evenly coated, about 1 minutes. Scrape apples and caramel in 13x9x2-inch glass baking dish; spread evenly. Sprinkle topping evenly over.
6. Bake crisp until apples are tender, sauce is bubbling thickly, and topping is golden, about 50 minutes. Let crisp cool 15 minutes. Serve warm with whipped cream.
Title: Petite Cheesecakes With Rhubarb
Ingredients:
- 5 graham crackers
- 3 butter
- 1 cream cheese
- 9 mascarpone
- 4 caster sugar
- 1 lemon juice
- 1 vanilla extract
- 2 eggs
- 3 rhubarb
- 2 caster sugar
- 2 agar
- 1
Instructions:
1. Preheat oven to 350f. Line the bottoms of a regular size cupcake/muffin pan with circles of baking parchment. A little butter will help them stick to the pan.
2. Crush the biscuits in a food processor and then mix with the melted butter.
3. Divide the mixture between the 12 cups and then press flat with the bottom of a small glass.
4. Bake for 5 minutes and remove.
5. Turn the oven temperature down to 300f. Using an electric mixer, beat the cream cheese, mascarpone and sugar until smooth.
6. Scrap the sides down and then add the eggs one at a time along with the vanilla and lemon. Beat again until smooth and then pour into the pan.
7. It fills all 12 cups to the brim and you might think it looks like its too much.
8. Don’t fret because they will puff up big in the oven and then sink back in after cooling.
9. Bake for 25 minutes at the lower temperature of 300 and then let sit in the oven for a few minutes. Let cool and then cover and refrigerate. Ideally this stage should be done the day before to get a fudge-like texture. If not chill at least 5 hours.
10. To make the topping, cut the rhubarb into 3cm pieces.
11. Place in a baking dish with the orange juice and sugar and bake for 10 minutes at 350f.
12. Remove and add the agar flakes. Bake for another 5 minutes and then remove to cool. If using berries, then place in a saucepan with a few tbsp water.
13. Bring to a boil and add the agar. Simmer for 5 minutes and then let cool.
14. Spoon the fruit topping in the centre of each cake and then refrigerate until set. They only take about 30 minutes to become firm.
Title: Mjuk Peppar Kakor
Ingredients:
- 1 butter
- 1 1/2 sugar
- 3 white corn syrup
- 2 eggs
- 3 1/2 flour
- 2 baking soda
- 1 cinnamon
- 1 ginger
- 1 clove
Instructions:
1. Set oven to 350.
2. Cream Butter and sugar. Add the syrup and eggs. Add together the sifted dry ingredients. Work into a stiff dough.
3. Roll 1/4" or greater on a floured board. Cut into shapes and bake for about 10 minutes. Leave 1" spacing between cookies.
4. A nice variation is to add the finely grated peel of 1/2 orange.
Title: Strawberries and Bananas
Ingredients:
- 1 fresh strawberries
- 6 bananas
- 1 1/2 sugar
- 1 1/2 water
- 1 strawberry Jell-O gelatin dessert
- 1/4 cornstarch
Instructions:
1. Place sugar, water and corn starch in sauce pan.
2. Let come to a boil and stirring constantly boil until it becomes almost clear.
3. Add jello and let cool.
4. Slice strawberries and bananas and add the syrup.
5. a tsp of vanilla or almond flavoraing can be added.
Title: Appenzell Honey Cakes (Swiss Cookies)
Ingredients:
- 2/3 sugar
- 3/4 honey
- 1 egg
- 1 cinnamon
- 1/2 ground cloves
- 1/2 ground coriander
- 1/2 nutmeg
- 1/2 kirsch
- 1/2 flour
- 4 1/2 baking powder
- 2 milk
Instructions:
1. Beat sugar, honey, egg, spices and Kirsch (or milk) until smooth and well blended.
2. Sift the flour with the baking powder. Stir it into the egg mixture until a stiff dough forms.
3. Knead lightly on a floured board. Cover the dough and let it rest one hour.
4. Roll dough to 1/2-inch thickness. Cut into 3-inch rounds. Brush with a little additional milk.
5. Bake at 325 for 15 - 20 minutes or until lightly browned.
Title: Easy Sticky-Toffee Dessert
Ingredients:
- 1/3 dark brown sugar
- 1 self-rising flour
- 2 self-rising flour
- 1/2 egg
- 1 vanilla extract
- 1 unsalted butter
- 1/4 dates
- 3/4 dates
- 2 dark brown sugar
- 3/4 unsalted butter
- 2 boiling water
- 2 1/4
Instructions:
1. Preheat oven to 375°F and butter a 1 1/2-quart capacity baking dish (I used a combo of Pam and butter and it worked fine).
2. Combine the sugar with the flour in a large bowl.
3. Pour the milk into a measuring cup, beat in the egg, vanilla and melted buter and then pour this mixture over the sugar and flour, stirring--just with a wooden spoon--to combine.
4. Fold in the dates then scrape into the prepared baking dish.
5. *Don't worry if it doesn't look very full: it will do by the time it cooks*.
6. Sprinkle the sugar for the sauce over the batter and dot with the butter.
7. Pour the boiling water over the whole thing (yes, really!) and transfer to the oven.
8. Set timer for 45 minutes, though you might find the dessert needs 5 or 10 minutes more (this was a frustrating part, for whatever reason I ended up having to put it back in for almost 20 minutes-- but then it was very cake-like, Remember that it thickens up when you take it out).
9. The top of the dessert should be springy and spongy when it's cooked; underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce.
10. Serve with vanilla ice cream, creme fraiche or heavy or light cream as you wish.
Title: Chocolate Buttercream Cake Frosting
Ingredients:
- 2 confectioners' sugar
- 3 3/4 butter
- 1/2 milk
- 3 -4 vanilla
- 1
Instructions:
1. Place chocolate in heavy saucepan on very low heat. Stir constantly until just melted. Set aside to cool.
2. Combine in large bowl, with mixer at low speed, confectioners sugar, butter, milk and vanilla.
3. Beat at medium speed 1-2 minutes until creamy. Add cooled chocolate and beat until combined. If desired, add more milk until frosting is spreading consistency.
Title: Danish Rum Balls
Ingredients:
- 6 quick oats
- 1 dark rum
- 1/2 margarine
- 2 1/2 butter
- 2 white sugar
- 1
- 2
Instructions:
1. Grind Oakmeal in food processor and set aside.
2. Mix Rum and Cocoa to a thick paste. (If you don't want to make it with rum you can use milk. just add 1 tbsp Rum Extract.).
3. In a mixer, add Soft Margarine (or Butter) ,sugar ,cocoa, Rum and Almond extract and mix well.
4. While Mixing add ground oatmeal slowly till mixed together. let mixer run run for 5 minute till totally mixed.
5. Cover and place in fridge for 2 days. This is important so it can thicken.
6. After 2 days let stand till room temperature before rolling.
7. On a plate pour coarse sugar and spread ( you can use colored sugar too or any sprinkle type of sugar for festive color ).
8. Roll the balls in sugar until totally covered.
9. You can store them in cookie tins or tupperwares. Put wax paper between levels stacks. you can put into small bag a gifts. ! Freeze until you need them.
10. I dare you not eat one of them while rolling. I can't. But i'm weak.
Title: Flourless Chocolate Cake
Ingredients:
- 12 bittersweet chocolate
- 6 unsalted butter
- 5 eggs
- 1 granulated sugar
- 1 1/2 pure vanilla extract
- 1/4 table salt
- 1/4 bittersweet chocolate
- 3/4 unsalted butter
- 3
Instructions:
1. Make the cake:
2. Position a rack in the middle of the oven and heat the oven to 300°F Lightly butter the bottom of a 9x2-inch round cake pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.
3. Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove the bowl from the water bath and set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 Tbs. water. Beat on medium-high speed until the mixture is very foamy, pale in color, and doubled in volume, 2 minute Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.
4. Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 minute Don’t overcook. Let cool in the pan on a rack for 30 minute If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine. Transfer to a cake plate. Cover and refrigerate the cake until it’s very cold, at least 6 hours or overnight.
5. Glaze the cake:
6. Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set, 20 to 40 minute Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 minute To serve, cut the cake into small, if not tiny, slices using a hot knife.
7. Tip: To slice this cake (or any dense, sticky cake), heat the knife first, either by dipping it in a tall container of very hot water or by holding it under hot running water for a few seconds. Then wipe it dry before cutting the cake. The knife will cool quickly, and the cake will start sticking, so expect to rinse and repeat several times. A crème brûlée torch, if you have one, is also handy for heating up a knife.
Title: Chocolate Peanut Butter Cupcakes
Ingredients:
- 1 confectioners' sugar
- 3/4 creamy peanut butter
- 4 unsalted butter
- 1/2 vanilla extract
- 1 2/3 all-purpose flour
- 3/4 baking soda
- 1 salt
- 1/2 sour cream
- 1 milk
- 2 vanilla extract
- 1 unsalted butter
- 8 sugar
- 1 1/2 eggs
- 2 cream cheese
- 8 unsalted butter
- 4 creamy peanut butter
- 1/2 confectioners' sugar
- 3 1/4
- 1
Instructions:
1. Preheat the oven to 350°F Line two cupcake pans with paper liners.
2. To make the FILLING
3. Combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl.
4. Beat with an electric mixer on medium speed until well combined.
5. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
6. To make the CAKE BATTER.
7. Combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.
8. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.
9. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.
10. Beat in the eggs one at a time, scraping down the bowl as needed.
11. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.
12. Mix just until incorporated.
13. Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.
14. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
15. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
16. To make the FROSTING.
17. In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.
18. Slowly mix in the confectioners’ sugar, beating until smooth and well blended.
19. Mix in the whipped topping until smooth and fluffy.
20. Frost cooled cupcakes as desired.
Title: Chocolate-Covered Cherry Cake
Ingredients:
- 1 cherry pie filling
- 1 eggs
- 2
- 1
Instructions:
1. Place rack in center of the oven and preheat to 350degrees.
2. Lightly mist a 13x9 inch baking pan with vegetable oil spray.
3. Set pan aside.
4. Place all ingredients into large mixing bowl and beat with electric mixer on low for 1 minute.
5. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
6. Increase speed to medium and beat for 2 minutes more.
7. The batter should look thick and well blended.
8. Pour the batter into the prepared pan, smoothing the top with a spatula.
9. Place the pan in the oven.
10. Bake the cake for 30-35 minutes.
11. Remove the pan from the oven and place it on a wire rack to cool.
12. Serve with a chocolate glaze or frosting.
13. (That wasn't included in the recipe).
Title: Sugarless Sweet Dough Crust (Splenda Granular)
Ingredients:
- 1 all-purpose flour
- 1/4 baking powder
- 1/4 salt
- 1/3 Splenda granular
- 3 butter
- 2 margarine
- 2 vanilla
Instructions:
1. Sift dry ingredients together. Rub in butter. Beat egg whites and vanilla until frothy. Stir into flour mixture with a fork. Add a little water if necessary. Roll dough on floured surface to fit a ( inch springform pan or pie plate. Prick with fork. Bake at 350°F for 15 minutes. Cool. Yield: 1, 9 inch crust.
2. VARIATION: for a sugarless chocolate Sweet Dough Crust, use 3/4 cup flour, 1/4 cup cocoa and 1/2 cup Splenda Granular, plus the remaining ingredients above.
3. Splendid Desserts.
Title: Carrot Cake With Cream Cheese Frosting
Ingredients:
- 2 sugar
- 2 flour
- 2 cinnamon
- 1 baking soda
- 1 salt
- 1/8 nutmeg
- 4 eggs
- 1 1/2 carrots
- 3 cream cheese
- 8 butter
- 4 powdered sugar
- 2 vanilla
- 2
Instructions:
1. Preheat oven to 350F/180°C.
2. Grease and flour a 9" X 13" glass baking dish. Set aside.
3. In large bowl, combine sugar, flour, cinnamon, baking soda, salt and nutmeg and mix thoroughly.
4. In another bowl, beat eggs, add oil and carrots and add to dry ingredients and blend.
5. Pour batter evenly into baking dish and bake for 1 hour. Allow cake to cool completely before icing.
6. TO MAKE FROSTING: Cream together the cream cheese and butter. Add powdered sugar and vanilla and combine thoroughly. Add nuts, if using.
7. Can be stored in cool place for up to five days, if it lasts that long!
Title: Nancy Drew George's Cherry Cobbler
Ingredients:
- 6 butter
- 1 biscuit mix
- 3/4 sugar
- 1 milk
- 1/4 cinnamon
- 1 cherry pie filling
Instructions:
1. Place butter in 9" square casserole and put in 350 degree oven to melt.
2. Combine the biscuit mix, sugar, milk, cinnamon and cherry filling. Pour into pan and bake 45 minute.
Title: Date Pinwheels
Ingredients:
- 2 dates
- 1 sugar
- 1 water
- 1 shortening
- 1 brown sugar
- 2 eggs
- 3 flour
- 4 salt
- 1/2 baking soda
- 1 cinnamon
- 1
Instructions:
1. For Filling: Cook together dates, sugar, water for 10 min or until thick.
2. When cool, add nuts.
3. For Dough: Cream shortening and brown sugar.
4. Add eggs; mix well.
5. Sift dry ingredients together& combine with egg mixture; mix well.
6. Divide dough into 4 parts; roll each 1/4" thick.
7. Spread each with 1/4 of filling, roll up like a jelly roll.
8. Cover the four'logs' and chill several hours.
9. Slice 1/4" thick for each pinwheel.
10. Bake 8-10 min.
11. at 375.
Title: Digestive Biscuits or Graham Crackers
Ingredients:
- 1 whole wheat flour
- 250 butter
- 250 dark brown sugar
- 1 baking soda
- 1 cream of tartar
- 1 egg
- 125 hot water
Instructions:
1. Cut butter into flour until mixture is like coarse meal.
2. Add all other ingredients, but only enough water to make dough into pastry consistency.
3. Roll out on a floured surface till very thin (about 3 mm [1/8"] to 6 mm [1/4"] thick).
4. Cut into small squares, depending on what size you prefer.
5. Bake on *unoiled* baking sheets until golden brown, about 15 minutes.
6. Cool on rack.
Title: Fresh Cherry Clafouti
Ingredients:
- 4 dark sweet red cherries
- 4 brandy
- 1 fresh lemon zest
- 5 jumbo eggs
- 3/4 dark brown sugar
- 1 unsalted butter
- 1 1/4 heavy cream
- 1 vanilla extract
- 3/4 fine sea salt
- 1/4 confectioners' sugar
- 1
Instructions:
1. Pre-heat oven to 400°F.
2. Coat 10-inch Clafouti Dish with food spray.
3. Place cherries in a bowl with 3-tablespoons Brandy, lemon zest and toss cherries. Cover with plastic and chill for 1 hour. Drain cherries reserving excess cherry juice.
4. Use a mixer with a paddle, combine eggs, butter, brown sugar and remaining brandy. Beat until smooth; about 2-3 minutes.
5. Add heavy cream, 2 tablespoons cherry juice, vanilla extract and beat until batter is smooth. Remove paddle from mixer and fold in flour by hand, stir until batter is smooth.
6. Place cherries into Clafouti Dish and cover with batter.
7. Place dish on a sheet pan, reduce oven to 375 F and bake for 10- minutes. Remove from oven and pour remaining cherry juice over Clafouti.
8. Reduce oven to 350 F and bake for about 35-minutes.
9. Insert a knife into center to insure Clafouti is baked. Cool for 20-minutes before serving.
10. Garnish Cherry Clafouti with confectioners' sugar and warm Fresh Cherry Sauce.
Title: Shortbread Cookies
Ingredients:
- 1 unsalted butter
- 1/2 icing sugar
- 2 icing sugar
- 1/4 cornstarch
- 1 1/2 all-purpose flour
- 1/2 salt
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 °F. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often. Sift in cornstarch or rice flour and blend inches Sift in all purpose flour and salt and mix until dough comes together (it will be soft). Stir in vanilla.
2. Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies and bake for 18 to 20 minutes, until bottoms brown lightly. Remove from cookie sheet to cool.
Title: Love-it Banana Pudding
Ingredients:
- 3 banana instant pudding
- 8 instant vanilla pudding
- 3 sour cream
- 1 milk
- 1 Cool Whip
- 1 vanilla flavoring
- 3 -4 bananas
- 2 lemon juice
Instructions:
1. Put sliced bananas in a medium bowl.
2. Mix 2 cups cold water with 2 tsp.
3. lemon juice.
4. Pour over bananas.
5. Drain bananas before using in pudding.
6. In large mixing bowl combine; puddings, sour cream, milk, Half (8oz) of Cool Whip, and flavoring.
7. Mix on medium speed until well blended.
8. Layer wafers, pudding mixture and sliced bananas alternately.
9. Top with remaining Cool Whip and wafers.
Title: Berries With Cointreau
Ingredients:
- 300 fresh strawberries
- 1 frozen blueberries
- 1 frozen mixed berries
- 1 frozen raspberries
- 2 Cointreau liqueur
- 2 arrowroot
- honey
Instructions:
1. Hull and halve most of the strawberries, leaving some whole for decoration.
2. Using a clear glass bowl for display add frozen berries and fresh strawberries and mix together, leaving the whole strawberries for later.
3. Put Cointreau, arrowroot and honey into a small saucepan and heat until it starts to thicken, then add about 1/4 of the berries from the glass dish and puree or blend with a stick blender.
4. Pour pureed berries over the mixed berries in the glass bowl and mix well, keeping the whole strawberries on top for decoration.
5. Taste now before chilling and adjust flavours, by adding more Cointreau and sweetener if necessary - I usually just add icing sugar instead of more honey.
6. Cover with cling wrap and chill then serve with ice-cream or whipped cream.
Title: Raspberry Rave
Ingredients:
- 2 red raspberries
- 1 crushed pineapple
- 2 raspberry gelatin powder
- 1 boiling water
- 1 sour cream
Instructions:
1. In sieve, drain berries and pineapple over a bowl.
2. Press the fruit with spoon until you have 2 cups juice.
3. In med bowl, dissolve the gelatin in the boiling water.
4. Stir in the 2 cups of juice, the fruit, and the sour cream until blended well.
5. Pour into serving bowl and chill until firm.
Title: Summer Orange Cake - Tort Diplomat
Ingredients:
- 4 eggs
- 1 flour
- 1 sugar
- 125 baking powder
- 1 orange
- 1/2 vanilla extract
- 1/2 sugar
- 1 1/2 milk
- 5 flour
- 200 gelatin powder
- 500 hot water
- 2 vanilla
- 20 oranges
- 1/2
- 1
- 6 -8
- 2 -3
Instructions:
1. Coat an 8 or 9 inch pan with oil and dust with flour or use cake release. Preheat oven to 325 F degrees.
2. Making the Cake: Mix eggs and sugar in the mixer till it doubles in volume.
3. Add the oil and mix it on medium high, then add the flour, orange zest, and the baking powder mixed with the lemon juice. Mix or beat for 2-3 more minutes.
4. Poor batter in prepared pan and drop the pan gently on the table to release the big bubbles. Bake on middle rack for 45-55 min and tooth pick inserted comes out clean.
5. Let it cool in the pan for about 10 min and invert it to a cooling rack to cool completely.
6. Preparation of the Cream:
7. Prepare custard first. Mix together with a spoon the hot water and the gelatin in a small bowl till the gelatin dissolves.
8. Whisk 5 egg yolks, milk, sugar,flour, and vanilla in a pan till is combined and no lumps are present. Place on low heat and cook till it thickens. Let it get to a couple of boils.
9. Remove from the heat and let it cool for about 10 min stirring occasionally to prevent a skin forming on top of the custard.
10. Meanwhile, peal and slice 3-4 oranges (thin even layers) and cube the rest of the oranges.
11. Arrange the orange slices on the bottom and sides of the pan to preference.
12. After 10 min mix the gelatin mixture into the custard till it totally dissolves.
13. Beat the heavy whipping cream almost stiff peaks.
14. Once the custard is cold, add one third of the custard to the whipped up cream, mix it well and add the remainder custard in two parts.
15. Bring the mixer to med high and mix well.
16. Put a layer of the custard mixture on top of the orange slices and the side of the pan, place a cake layer that has orange juice poured on with a spoon, place another layer of custard mix, cut up oranges and lastly the second layer of cake that has orange juice on it.
17. If you have 3 layers of cake you can use them all.
18. Make sure you do not cover the last layer of cake with the custard mix. That will be the bottom of the cake.
19. Cover the whole pan and cake with saran wrap (see image 8) and refrigerate at least 4-6 hours ( I usually chill it over night).
20. When it is time to serve, remove the wrap and invert the cake to a platter or cake board. Finish removing the other wrap that is now on top of the cake.
21. Use a serrated knife to cut through the orange slices while holding the oranges gently -- so you won't end up with a mess.
Title: Old-Fashioned Marble Cake (No Chocolate)
Ingredients:
- 1/2 butter
- 1 1/4 sugar
- 1/2 milk
- 2 flour
- 1 baking powder
- 6 butter
- 1 brown sugar
- 1/2 milk
- 1 1/4 flour
- 6 baking powder
- 1/2 cinnamon
- 1 1/2 allspice
- 1 clove
- 1 1/2 nutmeg
- 1/2 vanilla
- 1/2
- 1/4
- 1
Instructions:
1. Separate the eggs; beat egg whites until stiff and set aside.
2. Make the light part and then the dark part:
3. Light Part: Cream butter and sugar until light and fluffy. Mix together flour and baking powder and stir into batter alternately with milk and mix until blended, but do not overbeat. Stir in the lemon rind and vanilla. Fold in beaten egg whites, then set light portion aside.
4. Dark Part: Cream butter and sugar until light and fluffy.Beat in egg yolks one at a time.Mix flour, baking powder and spices together and add dry ingredients alternately with the milk, then stir in vanilla.
5. In a greased and floured pan tube pan, arrange spoonfuls of light and dark batter alternately.
6. Bake at 350 degrees for about 50 minutes or until cake tests done (depends on your oven, original recipe did not give time).
7. If desired, frost with a white boiling icing that has been flavored with lemon juice, or flavor a buttercream icing with lemon juice and spread on cake while warm.