Date Nut Cake
This recipe came via a community cookbook that was gifted to me from a church in the Little Switzerland of Ohio, otherwise known as Sugarcreek, Ohio. I'm not sure when the cookbook was published - perhaps in the 1970's or 1980's - but this seemed like a good, old-fashioned recipe, so I thought I'd try it. It was a wonderful cake!
1/2 lb. chopped pitted dates
1 tsp. baking soda
1/2 cup shortening (I used butter)
1 egg
1 cup of chopped nuts (I used walnuts)
1 cup of boiling water
1 cup sugar
1/2 tsp. salt
1 2/3 cup flour
1 tsp. vanilla
Preheat oven to 325 degrees.
Put chopped dates in a small bowl and sprinkle baking soda over dates. Cover with 1 cup boiling water and allow to cool to room temperature.
Cream shortening and sugar. Add egg and salt and beat well.
Add the date mixture (including liquid) alternately with the flour to the creamed mixture, scraping the bowl as needed. Add nuts and vanilla and stir in until combined.
Bake in a greased and floured 8x12 pan (I used an 8x8 pan) for 50 minutes at 325 degrees, or until cake tests done. Remove cake from oven and allow to cool completely on wire rack. Once cake is cooled, spread topping on cake.
Topping:
1/2 lb. chopped pitted dates
2 TBSP corn starch
1 cup sugar (I would cut this down to 1/2 cup unless you want a very sweet topping)
1 cup water
Combine all ingredients in sauce pan and slowly bring to a boil stirring constantly until thickened. Remove from heat and allow to cool completely before putting on cake.
How to Make a Vegan Key Lime Cake
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Instant Yeast vs Active Dry Yeast | How to Activate Yeast
Please check Another detailed video about yeast activation ????????
⏺ When you add instant yeast (quick rise yeast) directly into the flour , also add sugar and salt and mix it with lukewarm water or milk.( Always use lukewarm water/milk with yeast and let it rise in a warm place for better results for about 1 and 1/2 hours or until it’s double in size.)
⏺ 1 teaspoon yeast is good for 2 cups (250g) of flour .
⏺ Always knead the dough very lightly and keep the dough very soft .
⏺ Dough should be super soft (not hard) it’s very important.
⏺ I apologize that at the end I didn’t show you how to mix the dough with instant yeast , the reason behind it was i only wanted to show you that you can simply add instant yeast in the flour and continue mixing dough with water or milk.
I have another video making dough with instant yeast you can check it out ????????
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Chicken cheese dinner rolls (using active dry yeast)
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How to melt white chocolate perfectly | Tips & tricks
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White chocolate compound : 125 gm
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How to make Yeasted Raspberry Cheesecake Bundt Cake
Yeasted Raspberry Cheesecake Bundt Cake with @GesineBakes Prado
1. Get the base Milk Bread dough recipe here:
2. Follow the milk bread recipe through to placing the dough in the refrigerator for ½ hour to allow it to firm in order to shape the dough. Then continue with next step below.
3. Spray a 10-cup Bundt pan (I used Nordic Ware’s Elegant Party Bundt Pan) with nonstick spray. Set aside.
4. Roll the chilled milk bread dough into an 18-inch circle. Poke a small hole in the middle of the dough with your finger and fold the dough in half and then in half again and transfer to the Bundt pan, placing the pointed end of the dough directly at the center of the Bundt pan. Open the dough and gently line the interior of the pan with the dough, making sure to keep the small hole in the middle centered over the middle of the Bundt.
5. Pipe the cheesecake batter into the bottom of the Bundt.
Cheesecake Batter recipe:
• One (8 ounce) package cream cheese, room temperature
• ½ cup confectioner’s sugar
• 1 large egg, room temperature
• ¼ cup all-purpose flour
• ¼ cup seedless jam (I used raspberry)
Mix all ingredients together until smooth
6. Expand the middle hole in the dough just so that it’s as wide as the opening of the middle of the Bundt pan. Gather the dough at the far edge of the Bundt and tuck behind the dough around the center of Bundt and pinch to seal. Do this all the way around the Bundt until all the dough is sealed.
7. Cover the Bundt loosely with plastic wrap and allow to proof at room temperature until doubled in size, about 45 minutes to 1 hour.
8. Preheat oven to 350˚F.
9. Bake uncovered for 45 minutes or until the interior temperature reads 190˚F.
Alternatively, in order to achieve a more uniformly light golden crust that is still very tender, wrap lightly moistened paper towels around the perimeter of the Bundt and then fully cover the towels with aluminum foil in order to keep the towels moist and to keep the paper from burning. If baking covered, bake for 45 minutes with the sides wrapped in paper towels and protected with aluminum foil and “top” loosely covered for 45 minutes. After 45 minutes, gently pull the towels and foil away from the sides of the Bundt and bake for 20- 25 minutes more and then, finally, remove the foil at the top of the Bundt and bake 5 more minutes. Allow the cake to rest in the pan 10 minutes once out of the oven and then turn out onto a cooling rack.
10. Once cool, glaze with a simple milk icing.
Milk Icing recipe:
• 1 ½ cups confectioner’s sugar
• 3-4 tablespoons milk
• ½ teaspoon vanilla extract
• A drop of pink gel food dye (Americolor).
Stir together the confectioner’s sugar, 3 tablespoons milk, vanilla and food dye until smooth. Add remaining milk if needed to achieve a thick but pourable consistency.
More Milk Bread variations
Wool Bread:
Franzbrötchen:
Milk Bread video tutorial: