How To make Friendship Prune Cake
1/2 c Friendship starter
1/2 c Shortening
1 1/2 c Sugar
2 lg Eggs
2 c All-purpose flour
1 1/2 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
1 c Buttermilk
1 c Prunes
-cook-drain-chop 1/2 c Walnuts; chopped
Be sure the starter is warm and very active. Cream the shortening and sugar, add eggs one at a time, beating well. Add starter and buttermilk ( be nice and gentle with the starter). Sift and add dry ingredients, prunes and nuts. Bake at 350 for abut 40 minutes in a well greased and floured cake tin (pan) about 9 x 13. NOTE: orange cream cheese icing is good on this. Use Dates instead of prunes. Can make 2 1/2 dosen cupcakes instead of cake but bake them only about 25 minutes Pat Dwigan -----
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2-Ingredient Truffles! tutorial #Shorts
How to make a 2-Ingredient Chocolate Truffles! Also known as Brigadeiros!
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what comes out from plum cake #ytshorts #viral #food
plum cake
Пирог со сливами к чаю! Plum cake recipe!
Пирог на скорую руку. Ароматный и очень простой в приготовлении пирог со сливами!
↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓ ↓⤵️
???? ИНГРЕДИЕНТЫ:
Яйца крупные – 5 шт.
Сахар – 250 гр.
Соль – ¼ ч.л.
Творог жирный – 350 гр. или мягкий крем чиз
Сливочное масло – 150 гр. или растительное масло
Ванильный сахар – 1 пакетик +/- 9 гр.
Разрыхлитель – 1 ст.л. или сода
Мука +/- 300 гр. (добавлять муку частями, потому что всё зависит от влажности муки и от влажности творога, ит размера яиц)
Сливы и ещё + 1 ст.л. сахара для посыпки на сливы
Сахарная пудра – по желанию на готовую выпечку
Диаметр формы – 25.4 см. (10 inches)
Смазать форму сливочным маслом и обсыпать мукой
Выпекать в разогретой духовке
При 176 С +/- 55 минут до сухой шпажки
Ориентируйтесь по своей духовке
Приятного чаепития!
???? INGREDIENTS:
5 – Extra Large Eggs
250 g - Sugar
¼ tsp - Salt
350 g - Friendship cheese, Farmer or soft cream cheese
Unsalted butter - 150 gr or vegetable oil
Vanilla sugar - 1 sachet +/- 9 g or Vanilla extract – 1 tsp
1 tbsp - Baking powder or soda
+/- 300 g – All Purpose Unbleached Flour (add flour in parts, because everything depends on the moisture content of the flour and the moisture content of the cottage cheese, and the size of the eggs)
Plums and + 1 tbsp Sugar for sprinkling on plums
Powdered sugar - optional for ready-made pastries
Round Cake Pan - 10 inches
Grease the mold with butter and sprinkle with flour
Bake in preheated oven, at 350 F +/- 55 minutes
Last Minute Christmas Cake recipe | Plum Cake | Fruit Cake - By Foodie's Hut #0136
Christmas Cake is also known as Fruitcake or Palm cake- try this last minute Christmas cake recipe if you haven't soaked your dry fruits months before, and I promise you will like this cake as much as you like your traditional Christmas cake.
For written recipe check out here:
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I had so much cake | she baked plum cake for me #christmas #vlog .#plumcake
Hey everyone ,
I’m so glad that I have a generous friend like Mallet. We been friends for almost 20 years now and our friendship only gets better as time passes by. If you have a friend like Mallet never let her go. This is my Christmas message to you ????????????????. I enjoyed capturing how my dear friend baked cake for everybody, Merry Christmas and a happy New Year everyone.
Love
Sneha
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How to bake plum cake
Things to do for Christmas
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Professional Baker Teaches You How To Make FRUIT CAKE!
Classic Holiday Fruit Cake is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 2 9-inch round fruitcakes
Ingredients
Fruit soak
1 cup (75 g) diced candied orange peel
1 cup (150 g) raisins
1 cup (120 g) dried cranberries
1 cup (125 g) chopped pitted prunes
1 cup (225 g) chopped candied pineapple
½ cup (150 g) dried currants
½ cup (60 g) dried cherries
¼ cup (55 g) finely chopped candied (crystallized) ginger
1 cup (250 ml) sweet sherry or brandy
½ cup (125 ml) orange juice
1 Tbsp (6 g) finely grated orange zest
1 Tbsp (6 g) finely grated lemon zest
1 Tbsp (6 g) finely grated fresh ginger
Cake
1 cup (225 g) unsalted butter, at room temperature
1 cup (200 g) packed dark brown sugar
3 large eggs, at room temperature
¾ (75 g) cup ground almonds
2 cups (300 g) all-purpose flour
1 ½ (5 g) tsp baking powder
¼ (2 g)tsp salt
¼ cup (60 ml) + 1/2 cup (125 ml) sweet sherry or brandy
1 cup (125 g) chopped pecans, plus an additional 1½ cups of whole pecans for garnish (optional)
Directions
1. For the fruit soak, toss the candied orange peel and all of the dried and candied fruits together with the sherry (or brandy), orange juice, orange zest, lemon zest and ginger. Cover and chill this mixture at least overnight, up to 3 days, stirring occasionally.
2. Preheat the oven to 300 F (150 C) and grease 2 9-inch round cake pans.
3. Beat the butter and brown sugar until well light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the ground almonds.
4. In a separate bowl, sift the flour, baking powder and salt and stir this into the batter. Stir in ¼ cup of the sherry or brandy. Fold the chopped pecans into the batter then add the soaked fruits, stirring well to coat the fruit. Spoon this into the prepared pans and spread to level. If you wish, arrange pecans on the top of the cakes in a ring. Bake the cakes for 2 hours and 15 minutes, until a skewer inserted in the centre of the cake comes out clean.
5. While still hot from the oven, brush the tops of the fruitcakes with some of the remaining ½ cup of sherry or brandy. Brush again one or 2 more times as the cakes cool, then remove the cakes from their pans and wrap well.
The fruitcakes will keep for up to 8 weeks in a cool place, or can be frozen for up to 6 months.
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