How To make Buttermilk Pound Cake(Ew)
2 cn (16 oz) pear halves in light
-syrup, drained 2 tb Butter
2 tb Vegetable oil, preferably
-canola oil 3 1/2 c Sifted cake flour
1 t Salt
1 t Baking powder
1/2 ts Baking soda
1 3/4 c Sugar
1 c Buttermilk
1 tb Pure vanilla extract
1 tb Grated lemon zest
2 Large eggs, separated
2 Large egg whites
In a food processor or blender, puree pears. Transfer to a medium-sized saucepan and cook over medium-low heat, stirring almost constantly, until reduced to 1 cup, 10 to 15 minutes. (Adjust heat as necessary to maintain a gentle simmer). Transfer to a large bowl and let cool completely. Preheat oven to 350 degrees F. Lightly oil a 10-inch tube pan or coat with nonstick cooking spray. Dust with flour, shaking out excess. In a small saucepan, melt butter over medium heat. Cook, swirling the pan, until the butter turns a light, nutty brown, about 60 seconds. Pour into a small bowl, stir in oil and set aside. Sift cake flour, salt, baking powder and baking soda into a medium-sized bowl and set aside. Add 1 1/2 cups of the suger, buttermilk, vanilla, lemon zest, egg yolks and the butter-oil mixture to the reserved pear puree and whisk until smooth. In a clean mixing bowl and with clean beaters, beat the 4 egg whites until soft peaks form. While continuing to beat, slowly add the remaining 1/4 cup sugar and beat until stiff, but not dry, peaks form. With a rubber spatula, gently fold the dry ingredients into the pear puree mixture alternately with the beaten whites, making three additions of the dry ingredients and two additions of the beaten whites. Turn the batter into the prepared pan. Bake for 40 to 45 minutes, or until a cake tester inserted in the
center comes out clean. Let cool in pan for 5 minutes, then turn out onto a rack to cool, right side up. Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399
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Renowned food writer & cooking teacher Sheri Castle celebrates beloved ingredients, tracing their journeys from source to kitchen. Sheri introduces us to local farmers, growers, fishermen and chefs & shares approachable home cooking recipes.
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The CORRECT Way To Make A CHOCOLATE Cake.
In this video I share how to make a delicious chocolate cake with only 10 ingredients. Enjoy!
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Oats, Apple, Yogurt and Blueberries! Delicious and Easy Diet Cake Recipe!
How to make a delicious cake with oats, apple and blueberries. The best cake with oats, apple and blueberries. You will want to make it every day!
Great taste from simple ingredients! Light dessert for breakfast in 5 minutes! The recipe is simple and quick, but very tasty. Easy dessert recipe in 5 minutes. All I can say is that it was over very quickly, and I will definitely do it again soon.
Ingredients:
130 g oat flakes(gluten free) (1 1/2 cup)
240 ml hot water (1 cup)
leave to soak for 5 minutes
2 eggs
30 g(2 1/2 tbsp) sweetener(stevia/or your choice)
1 tsp vanilla extract
120 g yogurt (1/2 cup)
50 g melted and cooled butter(1/4 cup)
1 apple
80 g blueberries (2.5 oz)
7 g baking powder (1/2 tbsp)
20 x 8 cm baking form(7.9 x 3.1 inch)
bake for 50 minutes at 180°C/ 360°F
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How to make Spiced Fruit Cake
This fruit cake is super moist and soft yet it doesn't have any alcohol like traditional fruit cakes. Another name for this kind of fruit cake is Boiled Fruit cake and this is coz the fruits together with spices are boiled first then allowed to cool down before adding the rest of the ingredients and folding until mixed. Next is just pour the batter into your pan and bake. If possible, try(key word here is try) to resist eating this cake right away, and although it doesn't need weeks to age, it does benefit from being stored, at least a day or two. Hope you enjoy it!
Ingredients:
1 cup (210 grams) sugar
1 cup (240 ml) water
1/4 cup (55 grams) butter/margarine
1 teaspoon (2 grams) ground cinnamon
1/2 teaspoon (1 gram) ground cloves
1 teaspoon (2 grams) ground ginger
1/2 teaspoon salt
2 cups (300 grams) seedless raisins
2 large eggs, lightly beaten
1 1/2 cups (195 grams) all-purpose flour
1 teaspoon (5 grams) baking soda
1 teaspoon pure vanilla extract
1 cup (150 grams) candied and chopped mixed peel
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For heaven’s sake - make bundt cake! Learn how to bake a perfect Lemon Bundt Cake that will certainly shine at your next Dinner Party Tonight! Your guests will never know how easy it actually is to make!!
Lemon Frosted Pound Cake
A delicious fresh cake that I know you will enjoy. You can skip the frosting but it definitely makes a difference when you add it to the cake. Let me know on the comments section how yours turns out.
Ingredients:
1 1/2 cups (195 grams) all purpose flour
1/2 teaspoon (2 grams) baking powder
1/8 teaspoon baking soda
1 1/3 cups (265 grams) sugar
Zest of one lemon, finely grated
3/4 cup (170 grams) Margarine
115 grams full fat cream cheese, at room temperature
1 1/2 teaspoons (6 grams) vanilla extract
3 large eggs, at room temperature
Lemon Frosting:
2 cups (230 grams) Powdered or icing) sugar
3 - 4 tablespoons freshly squeezed lemon juice