prune cake:My husband fell in love with me for the second time after trying this prune cake
prune cake:My husband fell in love me for the second time after trying this prune chocolate cake!
Each of you can bake a delicious chocolate cake. Follow the instructions in the video and you'll be fine.
Cook with love!
????INGREDIENTS:
Prunes 80 g
Brandy (rum,whisky, apple juice..) 20 ml
Stir and let marinate for at least 30 minutes
Walnuts 80 g
softened butter 80 g
Beat for 5 minutes
Condensed milk at room temperature 150 g
Mascarpone 200 g
Cocoa powder 10 g
Set aside a few spoons for decoration
Eggs 2 pcs
sugar 55 g
A pinch of salt
Vanilla extract ½tsp
vegetable oil 20 g
Milk 35 ml
Flour 55 g
Cocoa powder 14 g
baking powder ⅔tsp
baking pan 15 cm
Bake in a preheated oven at 180°C for 30 minutes
cut into three pieces
soak in apple juice
Chill for 6 hours
grated chocolate
Do you like the recipe Please write in the comments!
Thanks very much!
Thanks for watching my video to the end!
Enjoy your meal!
Have fun!
#prunecake
#chocolatecake
#chocolatelover
#dessert
#chocolatedessert
#chocolatedessertrecipe
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Not Sure About Prunes? Try This Prune Pudding For a New Take On This Delicious Fruit | Save Room
Made out of dried plums, prune pudding is a delicious, spiced, and sweet treat that requires no fussing with eggs or milk like other puddings. Instead, this recipe calls for prunes to be soaked in hot water and boiled before being broken down in a blender and sweetened with sugar. Then, the mixture is boiled with cinnamon, cardamom, and star anise to make for a complex spice blend that capitalizes on the natural syrupy flavor of plums, accentuating the unique taste of the stone fruit. We stir a cornstarch slurry into the boiling liquid to thicken the glossy spiced prunes to the consistency of a rich pudding. You can even serve this cold pudding with an assortment of cheese, crackers, and charcuterie for a stunning cheese board. This versatile sweet can be enjoyed any time of day and requires minimal ingredients to make something truly spectacular.
#Prunes #PrunePudding #Recipe #Food #SaveRoom #SouthernLiving
00:00 Introduction
01:08 Rehydrate the Prunes
01:37 Cook on the stovetop
01:53 Transfer to a food processor
02:24 Save 1/3 Cup
04:55 Add sugar and spices
06:07 Add corn starch mixture
07:44 Taste test
Get the recipe for Prune Pudding:
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Old Fashioned Prune Cake - Southern Cakes from Scratch - Step by Step - How to Bake Tutorial
Prune Cake Recipe Download from our Vol. 3 Cookbook:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Cake recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #prunes #prunecake
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Prune Cake (Vol. 3 Cookbook)
1 CUP VEGETABLE OIL
1 1/2 CUPS SUGAR
3 EGGS
1 CUP BUTTERMILK
2 CUPS SELF-RISING FLOUR
1 TSP. CINNAMON
1/2 TSP. NUTMEG
1/2 TSP. ALLSPICE
1 TSP. VANILLA EXTRACT
1 CUP CHOPPED PECANS
2 CUPS READY-TO-EAT PRUNES (CHOP)
Mix the oil, sugar & eggs in a mixing bowl. Add
cinnamon, nutmeg, allspice & vanilla. Add 1 cup flour,
then buttermilk. Mix well, then add remaining flour
and mix for 2 minutes.
Stir in chopped prunes and nuts. Pour batter into a
greased 13x9x2” cake pan. Bake at 300 degrees for 45
minutes, then let cool. Dust with confectioner’s sugar
or frost with cream cheese icing.
We have over 700 Printable recipes on our website. Use our search bar on the home page of our website or find them here under food categories:
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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MUSIC Credit: Tony Adams Tony's email contact: tathedj1@gmail.com
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Ciao Italia 2111 Dried Prune Cake
How to Bake Super Soft Moist Butter Cake Easy
Soft & Moist Butter Cake. Butter cake is the first cake I learned when I started baking. I should say it's the easiest cake to make but just need a lot of patience in the mixing of the batter. It is unlike moist chocolate cake or sponge cake which can't be over mixed. Butter cake takes double or triple the time especially in the process of mixing the butter and sugar. We need to make it as light, soft and fluffy as possible so that the cake will not sink, as far as the butter weight is concerned. Overall it is still easy to make, just take a little longer than normal cakes. I hope you will give this a try :)
Ingredients:
250g (1 cup) unsalted butter (you will see the g on the packaging)
200g (1 cup) castor sugar (you can add another 20-30g or 2-3 tbsp more if you like it sweeter)
5 eggs
230g (1 3/4 cups) cake flour or all-purpose flour
1/2 tsp baking powder (I apologize about the typo on the video, NOT baking soda)
50g (1/4 cup) milk
1 tsp vanilla extract
Note* I don't normally use cups in all my cakes. I have the measurement in internet source. Should you think the cup measurement seems not right, please let me know. Thanks
I am using a 7x7 inch square baking pan. You can also use a round baking pan or loaf pan.
Instructions:
1. Preheat over at 320°F / 160°C.
2. Sift the flour and baking powder. Set aside.
3. In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappear. Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients must be mixed well. Continue mixing until the butter is white, light and fluffy. You will see that in about 15 minutes.
4. Add in the eggs, one by one. Mix until the yellow eggs disappear.
5. Add in the sifted dry ingredients spoon by spoon. This is another key to make good butter cake.
6. Add the milk and vanilla extract. Continue mixing for another 3-5 minutes.
7. Pour the batter into the baking pan. Bake at 320°F / 160°C for 55-60 minutes.
8. Test the cake using the cake test.
9. Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake.
*Note: Feel free to use a hand mixer, if you don't not have a large mixer.
Frequently Asked Questions :
1. Why do I need to mix the butter for so long?
I learned this recipe from my aunt. It kind of like passed down in the family. But after making this cake for many times, I finally understand why. Butter is a very heavy content, and you know this is a butter cake. It's like the main character in this recipe. If you don't mix it long enough, it will become clumpy and that's why your cake will sink. If only you are baking a regular sponge cake which doesn't consume much butter, you don't actually have to mix so long. However, they normally rely on a lot of air leven ingredients, b soda & b powder. This cake on the other hand doesn't quite rely so much, only 1/2 tsp of b powder, that's it. So the mixing of the butter and sugar is the key, which will eventually make the cake rise and soft and light.
2. Why is my batter so thick when the one in video is thin?
It's fine and absolutely correct if yours is thick. The video is thin due to my room temp and time taken for shooting became liquidy that day.
Music:
Author: NICOLAI HEIDLAS
Title: Never Give Up
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