How To make Fruit Cake Myrtle
4 c Flour
1 c Brown sugar
1 c Golden syrup
4 Eggs
1 c Butter
-or drippings 1 lb Currants
1 lb Sultana raisins
1/2 lb Candied orange peel
4 tb Nut meats, chopped
3 ts Baking powder
1/4 ts Salt
1/2 c Fruit juice
1 ts Cinnamon
1 ts Cloves
1 ts Allspice
2 ts Ginger
1/2 ts Nutmeg
Directions: Sift together the flour, salt, spices and baking powder. Cream the butter and gradually add the sugar, then add the eggs well beaten. Then add the syrup, fruit, nut meats,peel chopped fine, the fruit juice and the flour. Mix and turn into a papered cake tin and bake in a slow oven for 3 hours. This reciped was transcribed from my Grandma Dixon's handwritten recipe book used by her during the first quarter of this century. Liz Parkinson
How To make Fruit Cake Myrtle's Videos
LETTER A COSTUMIZE CAKE FRUITS DESIGN #AcakeFruitsDesign #birthdaycake #MaretteAndMyrtle #SimpleCake
LETTER A COSTUMIZE CAKE FRUITS DESIGN #AcakeFruitsDesign #birthdaycake #MaretteAndMyrtle #SimpleCake
letter A costumize cake fruit design A simple cake made by my Husband a cake designer in AlAin City UAE.
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EASIER WAY TO MAKE A WHIPPED CREAM GRADUATION CAKE
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Lemon Coconut Almond Cake (SUPER EASY)
Many people have tried this now and no one thinks of it as a gluten free cake. It's just a delicious cake! Coconut and lemon is a lovely flavour combination with the subtle flavour of almond meal. Lovely springy, moist crumb. Bonus: Just about the fastest, easiest cake recipe I know!
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Maggie Beer’s symphony of citrus cake ???????????? | ABC 90 | ABC Australia
Maggie Beer and Simon Bryant reunite for a special ABC 90th birthday celebration, baking a delicious symphony of citrus cake with macadamias, lemon myrtle and candied grapefruit. Tune in for the celebration at 8pm Thursday 30 June.
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Traditional Irish Apple Cake Recipe for St. Patrick's Day - EASY ONE BOWL RECIPE
Learn how to make a Traditional Irish Apple Cake Recipe for St. Patrick's Day with this easy one bowl recipe. I also share a cute story about how my Italian Mother taught me how to make this cake. ➡️SUBSCRIBE: ⬇️Click Video Title or Show More for Addit'l Info⬇️
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Rachel Allen's gloriously frosted Carrot Cake + Mexican Chocolate Cold Brew | The Tummy Train
Rachel Allen's take on the classic Carrot Cake hits many of the right notes in terms of taste and texture. The icing on top adds a bright spot of orangey-creamy cheese flavor, but it's even better served with a glass of Mexican Chocolate Cold Brew!
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RACHEL ALLEN'S CARROT CAKE
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For the carrot cake:
2 eggs, at room temperature
140 mL (between ½ to 2/3 cup) vegetable oil
200 grams (1 cup) light muscovado or light brown sugar*
180 grams (1½ cups) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
Pinch of salt
1½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
300 grams (about 2 medium) shredded carrots
100 grams (2/3 cup) raisins
75 grams (about 2/3 cup) pecans or walnuts, chopped (optional)
For the orange-cream cheese icing:
225 grams (1 bar) cream cheese, softened at room temperature
50 grams (3½ Tablespoons) salted or unsalted butter, softened at room temperature
1 teaspoon vanilla extract
180 grams (about 1 cup) confectioners' sugar, or more to taste**
Zest of 1 orange
Adapted from Rachel Allen
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MEXICAN CHOCOLATE COLD BREW
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4 cups (960 mL) water
1 cup (approximately 85 grams) coarsely ground coffee
2 tablespoons (15 grams) unsweetened cocoa powder
2 tablespoons (25 grams) sugar, diluted in 1 Tablespoon hot water (or use 1 to 2 Tablespoons honey)
1 teaspoon (2.64 grams) cinnamon
¼ to ½ teaspoon chili powder, according to taste*
Sweetener, as needed
Adapted from MokaBees
#carrotcake #rachelallen #coldbrew
Full recipe notes and instructions on the blog--
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MUSIC: Childhood by Scott Buckley
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
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Camera: Canon EOS 80D
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