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How To make Spiced Pound Cake with Lemon Basil Orange Syrup
Ingredients
3/4
pound
butter, softened
2
cup
powdered sugar
6
each
eggs, lightly beaten
1
tablespoon
vanilla extract
2 3/4
cup
flour, sifted, all-purpose
1
tablespoon
nutmeg
SYRUP:
1
cup
orange, juice
1/2
cup
water
2
cup
sugar
1
cup
lemon basil, leaves, fresh, minced
Directions:
Preheat the oven to 300 degrees F. Grease two 9x5 inch loaf pans and dust lightly with flour.
In a large bowl, beat the butter with an electric mixer until creamy. Gradually sift the powdered sugar into the butter, stirring occasionally to partially combine. When all the sugar has been added, beat until fluffy. Gradually add the eggs, beating well after each addition. Add the vanilla, flour, and nutmeg; mix well. Divide the batter between the two pans.
Bake on the bottom rack of oven for 45 minutes. Rotate the pans to the top rack and bake for 10 minutes longer or until a toothpick inserted into the centers of the cakes comes out clean.
Remove from the oven and cool in pans for 30 minutes.
Meanwhile, make the Lemon Basil-Orange Syrup: Place the orange juice, water, sugar, and basil in a deep-sided saucepan. Bring to a boil over high heat and cook for 15 minutes, stirring frequently to prevent the mixture from boiling over. When the mixture is thick and syrupy, remove from the heat and strain. Cool to room temperature. If the syrup becomes thicker than pouring consistency, thin with about 2 tablespoons of very hot water.
Using a long, thin, wooden skewer, poke each cake all over from the top to the bottom. Drizzle half of the syrup over each cake, taking care to spread the syrup evenly into the tiny holes. Let cakes stand at least 2 hours before serving or cover with foil and keep up to 1 week in the pan.
To serve, remove the room-temperature cakes from pans and cut into 1-inch slices. Garnish with sprigs of basil.
This recipe makes two cakes; if you can only use one at a time, freeze the second cake, wrapped tightly in plastic and then in foil. However, once the cakes are drizzled with the syrup they will keep at cool room temperature for up to one week.
How To make Spiced Pound Cake with Lemon Basil Orange Syrup's Videos
POUND CAKE
Ingredients:
All Purpose Flour 1 1/2 cup
Eggs 3 at room temperature
Butter 3/4 cup room temperature
Sugar 3/4 cup
Salt a pinch or 1/4 tsp
Green Cardamon Powder 1/2 tsp (optional)
Baking Soda a pinch or 1/4 tsp
Baking Powder 1 tsp
Vanilla Essence 1 tsp
Warm Milk 1/2 cup
Cinnamon Powder 1/4 tsp (optional)
Bake for 55 to 60 minutes on 350 degrees, or until its fully baked...
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Brussels sprouts account for 122,645,342 hours of wasted time every single December, Try Brussels sprouts like this once and there is no going back.
40 medium-sized brussels sprouts
4 quarts water + 1 1/2 tbsp kosher salt
1/4-1/3 cup olive oil
1 tsp kosher salt to season sprouts prior to roasting.
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Strawberry Jalapeno Iced Tea
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स्ट्रॉबेरी मॉकटेल | Strawberry Mocktail | Instant Strawberry Mocktail Recipe | SanjeevKapoor Khazana
Frizzy, sweet and tangy mocktail made with fresh strawberries is a great companion of any dish.
Here is the easiest Strawberry Mocktail recipe. You can make it in less than 5 minutes. Add strawberries, lemon slices, basil leaves and salt in a pitcher and crush them well. Take a glass and add crushed ice, strawberries mixture and pour some drinking soda. Garnish with soaked sabja seeds. Serve and impress your guests!!!
STRAWBERRY MOCKTAIL
Ingredients
24 strawberries
6 lemon slices, seeded + garnish
4-6 fresh basil leaves
1 tsp black salt
Crushed ice
4 tsps soaked sabza seeds
Drinking soda as required
Method
1. Hull the strawberries and halve them. Transfer in a bowl of water.
2. Drain and transfer in a jar. Add lemon slices, basil leaves, black salt and muddle with the help of a muddler.
3. Add crushed ice in 4 individual glasses, add a spoonful of strawberry mixture in each glass.
4. Add sabza seeds and finally top up with drinking soda.
5. Stir, garnish with lemon slices and serve chilled.
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