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How To make Holiday Cheddar Date Cake
3/4 c Butter; room temperature
1 1/2 c Light brown sugar; packed
4 ea Eggs; lg
1 c Cheddar; sharp, shredded
3 1/2 c Unbleached flour
1/2 t Baking soda
1 t Salt
1 t Cinnamon; ground
1/4 t Cloves; ground
16 oz Dates; pitted,finely chopped
2 c Pecans; chopped
4 oz Candied cherries;halved,1jar
2 c Raisins; golden
1 c Milk
1 x
decorations:
4 ea Candied pineapple slices
12 ea Almonds; whole blanched
* You can make a decorative design on the top of the cake by quartering the candied Pineapple Slices and using the whole almonds, if desired. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; set aside. In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the cheddar cheese. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl. In another medium bowl, combine the dates, pecans, cherries and raisins. Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts. Alternately beat the remaining flour mixture and milk into the butter mixture until well blended. Stir in the floured fruit mixture by hand until distributed throughout the batter. Turn into the prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed. Cool for 15 minutes in the pan on a wire rack then remove from the pan. Cool completely on the wire rack. When cool, store in a container with a tight lid for up to 6 weeks. To serve, cut into thin slices.
How To make Holiday Cheddar Date Cake's Videos
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
An Italian family taught me this quick aperitif from puff pastry, that always saves me out!
Ingredients:
pastry dough - 400 g (14 oz)
pastry dough - 400 g (14 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 5 g (0.18 oz)
parmesan - 100 g (3.5 oz)
sesame seeds
pastry dough - 400 g (14 oz)
pressed cheese - 200 g (7 oz)
salami - 150 g (5.3 oz)
poppy seeds
eggs - 1 piece
Tray size 32 X 42 cm (12.60 x 16.54)
IN THE OVEN 180 °C (356 °F)/20 minutes
for the sauce:
butter - 30 g (1 oz)
flour - 25 g (0.9 oz)
beer - 200 ml (6.76 fl oz)
chili flakes - 5 g (0.18 oz)
salt - 3 g (0.11 oz)
pressed cheese - 100 g (3.5 oz)
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Learn how to make mouth-watering Sticky Date Pudding in 10 Minutes using the below ingredients.
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For Date Pudding
1.) 250g Dates
2.) 1 Cup Brown Sugar (Soft Brown Sugar)
3.) 60 g Butter
4.) 2 Eggs
5.) 1 and ¼ Warm Water
6.) 1 Cup Wheat Flour
7.) 1 TSP Baking Soda
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2.) ¾ Cup Soft Brown Sugar
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